1 litre Sunflower Oil
1.1kg Skin-on Chicken Thighs (approximately eight)
3 Rounded Tablespoons of Karen’s Spicy Marinade
200g Plain Flour
1 Level Tablespoon Ground Black Pepper
1 Level Tablespoon Sea Salt Flakes
Half Teaspoon Extra Hot Chilli Powder (optional)
Pre-heat oven to 180 degrees & place thighs, skin up, in a roasting/casserole dish & add the marinade turning each thigh so all are well coated ... place in the fridge.
When ready to cook, heat the oil in a heavy based wok or pan to 180 degrees & place remaining ingredients into a bowl mixing well. If you haven't got a thermometer, drop a piece of bread into the oil & it should take 30 to 35 seconds to turn golden brown any quicker & the oil is too hot & will burn the skin.
When oil is ready, place two pieces of chicken into the hot oil very carefully & deep fry for 2 minutes, remove with a slotted spoon then place onto a wire rack. Fry the rest in twos making sure the oil has reached the required temperature for each batch. When all thighs have been deep fried, place in the oven & cook uncovered for 30 minutes. All ovens vary so please make sure the chicken is piping hot & thoroughly cooked. Leave to rest for 5 minutes (if you can!) & enjoy this amazing fried chicken. Be very careful with the hot oil & please do not leave unattended.
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