Boujee Fried Chicken
Our favourite thing to eat. Can be done in so many ways. We like to use flour and make a sort of roux instead of going buttermilk but you can easily just replace our roux with buttermilk instead. We like to brine our chicken first overnight also in just a basic solution and then leave in the roux for at least 4 hours also.
Wine Pairing - Bérèche & Fils Brut Reserve
- 10 skinless boneless chicken thighs
- 660g flour
- 65g cornflour
- 2 tsp baking powder
- 2 tbsp smoked paprika
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp cumin powder
- 1 tsp cayenne pepper
- 1 tsp oregano
- 1 tbsp black pepper
- Oil for frying (Deep fat fryer preferable)
- Water for your roux
Saucewise man you can make this with anything. Buffalo, soy and sesame, bbq sauce whatever you like. The best sauce in our opinion has to be Tare!!! David Chang inspired us on this one and you can find it separately on our site!
- Make your roux.
- Combine 250g flour with 275ml water to start in a large mixing bowl.
- Mix mix mix.
- You want a nice batter style mix roux.
- If you need to add more water then add more.
- Drop all your chicken into the mix and coat well so its all covered.
- Cover and leave in the fridge for at least 4 hours, or overnight.
- Remove from the fridge and make your dredging mix.
- Combine 200g flour, 65g cornflour, 2 tsp baking powder, 2 tbsp salt, 2 tbsp smoked paprika, 1 tbsp onion powder, 1 tbsp garlic powder, 1 tbsp cumin, 1 tsp cayenne pepper, 1 tsp oregano, 1 tbsp black pepper. Mix very very well.
- Heat your oil in the deep fat fryer to 180 celsius.
- If using a pan, pour 3 or 4 inches deep oil into your pan, can be any size and cooked in batches but make sure it is at least 3 inches deep no matter what. (That's what she said)
- If deep enough to fry without turning then great
- Use the bread trick to check temp!
- Piece by piece remove chicken from the roux, letting any excess drip off, mix into your dredging mixture until fully coated.
- Press the coating onto the chicken, this really helps to create that extra crunch!
- Continue piece by piece until it is all done.
- Check each piece while waiting for the oil to reach temp.
- Dredge into dredging mixture once more if they begin to look a little wet.
- Press the flour mix into them.
- Set aside again and begin cooking.
- Add 2 pieces at a time to your oil.
- If using a pan, cook 3 minutes each side.
- Remove and set aside on kitchen roll.
- Pierce small hole in each piece with a skewer or fork.
- Continue to fry until all pieces are fried.
- We then add the pieces back again, 2 at a time, last our first in style.
- Cook for a further 2 minutes total.
- Internal temp should be 75 celsius.
- Remove and drain on fresh kitchen paper again.
- Let rest for about 7 minutes to cool while you make your sauce.