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Extra-crisp, craggy-coated chicken thighs with a savoury pepper, paprika and herb crust, designed for a seriously satisfying takeaway-style crunch.
Created by James BrunwinDifficulty
medium
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Servings
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Ingredient amounts update below
Servings
1–12 servings
Estimated nutrition per serving
For 2
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Get everything ready
Combine the dairy-free yoghurt, lemon juice, garlic and salt in a large bowl. Add the chicken, turn until coated, then cover and chill for 20 minutes. Do not leave raw chicken at room temperature.
Timer available in cooking mode · 20 min
In a wide shallow dish, thoroughly mix the plain flour, cornflour, both paprikas, thyme, allspice, cayenne, black pepper and salt. Drizzle 2 tablespoons of the chicken marinade over the flour, then rub it through with your fingertips to make small clumps; these form the crisp crags.
Lift a piece of chicken from the marinade, allowing excess to drip back into the bowl. Press it firmly into the seasoned flour, turning and squeezing so the clumps adhere. Set on a tray and repeat with the remaining chicken. Rest the coated pieces for 10 minutes while the oil heats.
Timer available in cooking mode · 10 min
Step by step
Pour the oil into a deep, heavy-based pan, ensuring it comes no higher than one-third up the sides. Heat to 170°C. If you do not have a thermometer, a small pinch of flour should sizzle steadily, not smoke or brown instantly.
Carefully lower half the chicken into the hot oil, placing it away from you. Maintain the oil at about 165–170°C and fry, turning occasionally with tongs, until deeply golden and crisp. Transfer to a wire rack set over a tray.
Timer available in cooking mode · 9 min
Let the oil return to 170°C, then fry the remaining chicken in the same way. Check the thickest pieces are cooked through to 75°C and have no pink centre.
Timer available in cooking mode · 9 min
Rest the chicken on the rack for 5 minutes so steam does not soften the crust. Serve immediately while the coating is at its crunchiest.
Timer available in cooking mode · 5 min
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