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  • 1.1kg Skin-on Chicken Thighs (approximately eight)

  • 500ml Sunflower Oil

  • 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


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.


Spicy Crispy Chicken << Back to Recipes

Using tongs, take each thigh & place into the flour mixture coating all surfaces well & put onto plate (see video below).


When oil is ready, place two pieces of chicken into the hot oil very carefully & deep fry for 3 minutes, 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.

Spicy Crispy Chicken