Ingredients
Pre-soak
- 500g chicken thigh
- 1/2 cup buttermilk
- 1 tsp fennel seeds
- 2 tsp sweet paprika
Crumb
- 1/2 cup plain flour
- 1/2 cup potato starch
- 2 tsp baking powder
- 2 tbsp mustard powder
- 1 tbsp sweet paprika
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 tsp celery salt
- 1 tsp black pepper
- 1 tsp cayenne
Method
- Tenderise the chicken until it's really flat, i.e. 1cm
- Put in the milk bath for 30 minutes
- Crumb the chicken
- Heat oil to 155 degrees
- Cook until golden ~3 minutes
Notes
- Buttermilk can be replaced with milk + vinegar
- Potato starch is amazing, replace with regular flour (but suffer less crunch)
- Celery salt is one of the 11, but can be replaced with regular salt
- Cayenne can be any chilli powder, or none at all (if you're soft)