- 8 Free range, boneless, skinless chicken thighs.
- 1 cup of standard flour
- 2 pinches of maldon salt
- 6 grinds of black pepper
- 2 whole free range eggs
- 1 cup buttermilk
- 2 pinch of maldon salt
- 6 grinds of black pepper
- 150g Panko bread crumbs
- 1 Tablespoon of chopped fresh thyme leaves
- 5 Teaspoon of sweet paprika
- 2 teaspoon maldon salt
- 1 teaspoon of freshly ground black pepper
- ½ cup of rice bran oil (you may not use all of this)
- 30g butter cut into cubes
Mix all of the flour ingredients together on to a dinner plate
Whisk the egg mix together with a fork in a mixing bowl
Stir the crumb mix together with your fingers to combine well. Place on to a dinner plate
Dip a chicken thigh into the flour mix, turn over and ensure all of the chicken is covered. Shake off lightly and place into the egg mix.
Make sure the chicken is covered in the egg mix, lift and let the excess egg drip off and place on to the crumb mix. Cover the chicken with the crumb mix, gently pushing the crumbs to stick to the egg mix. Gently shake off excess crumbs and place on to a clean tray.
Repeat this with the remaining chicken thighs.
Try not to stack the crumbed chicken on top of each other as the crumbs will go soggy.
Place the tray in to the fridge for at least 30 minutes.
Heat enough oil in a fry pan to generously cover the base of a fry pan. Heat until you can see a light shimmer in the oil. If you are not sure, drop a few little panko crumbs in to the oil, they should dance and sizzle happily, this is a sign that the oil is the right temperature.
Add a cube of butter and swirl into the oil, carefully fry the chicken without crowding the pan, you will need to do this in batches. It will take about 3 minutes or until each side is golden. Don’t worry if it takes longer, the crisper the better and the chicken will remain moist.
If the oil starts to get burnt bits in between the batches of chicken, discard the oil (safely) and reheat a fresh batch.
Remove chicken when brown and drain on paper towels for 2. Place the drained chicken on to a clean tray and keep warm in a low oven until the rest is all cooked.
Serve with lots of fresh lemon wedges and caper aioli.
- This chicken can be crumbed a day in advance and stored in the fridge covered with glad wrap
- It can also be frozen, crumbed. Freeze on trays and store in the freezer in plastic bags. Simply thaw in the fridge in a single layer before cooking.
- You can cut the chicken into strips and crumb and fry to serve with drinks
- Try different herbs and spices in the crumb mix.
- The buttermilk can be substituted with milk or yoghurt.
- I always season every step of the crumbing process, it has a much tastier result.
- As you practice more with crumbing food, you will master a technique of keeping one hand for the dry steps, and one hand for the wet steps so you don’t get the build-up of gooey crumbs all over your hands.
Easy caper sauce
- 1 cup of your favourite mayonnaise ( or better still, home-made)
- 1 small clove garlic, crushed (optional)
- 2 Teaspoons of chopped capers (more or less to taste)
- Salt and pepper to taste if necessary, this will depend on the mayonnaise
Mix all the ingredients together and store till ready to use.
- This can be made 3 days ahead of time
- Play with other flavours if you don’t like capers. Olives, paprika, fresh soft herbs like tarragon, thyme, chervil, chives.