Buttermilk spicy fried chicken with Miso sriracha or xxx reaper

Spiced-Chicken
  • Ingredients
  • Method
  • 1kg free range, organic, boneless chicken thighs.
  • 250mL buttermilk
  • 50mL XXX Reaper hot sauce or 100mL Miso Sriracha
  • 500g plain white flour
  • 1 tsp garlic powder
  • 1 tsp ground dry roasted and ground coriander seeds
  • 1 tsp sweet paprika
  • 1 tbsp salt

Combine the buttermilk and hot sauce and set aside in a bowl. Combine all the dry ingredients and set aside in a seperate bowl. Prep the chicken thighs to ensure there is not cartilage or bone. Immerse the chicken thighs one at a time into the buttermilk/hot sauce mix ensuring that you get a generous coating over the entire thigh meat. Transfer the chicken into the seasoned flour mix and coat liberally. Once all the thighs are coated with the flour mix, place them on a tray and cover with clingfilm in the refrigerator for three or four hours or until all the flour on each piece looks moist and sticky. Once the chicken has been in the fridge and reached the desired level of tackiness apply a second liberal coat of the seasoned flour. Deep fry the chicken pieces, without overcrowding the fryer, in vegetable oil @ 180 degrees celsius for 10 minutes. Drain on paper towel and serve in burgers or by themselves with hot sauce for dipping.