66

PREP + COOK TIME 55 mins + mar­i­nat­ing SERVES 6

Food - - Contents -

2 tea­spoons smoked pa­prika 2 tea­spoons dried oregano 2 tea­spoons dried thyme ¼ tea­spoon ground chilli 1 tea­spoon gar­lic gran­ules ½ tea­spoon freshly ground black pep­per 2 tea­spoons salt 1½ cups but­ter­milk 1kg skin­less, bone­less chicken thighs 1¼ cups plain flour ¼ cup corn­flour 1 tea­spoon bak­ing pow­der 1 egg 1 litre veg­etable oil, for fry­ing 6 frozen corn cob­bettes

CHILLI BUT­TER

½ tea­spoon dried chilli flakes 1 ta­ble­spoon chopped co­rian­der 1 clove gar­lic, crushed ½ tea­spoon smoked pa­prika ¼ cup but­ter, soft

1 Be­gin a day ahead. Com­bine the spices, herbs, gar­lic gran­ules, pep­per and salt, and mix. Re­serve 2 ta­ble­spoons of the mix­ture and stir the rest into ½ cup of the but­ter­milk. Coat the chicken pieces in the but­ter­milk and re­frig­er­ate for 6 hours or overnight.

2 Com­bine the flours, bak­ing pow­der and re­served spice mix in a shal­low bowl. In an­other shal­low bowl, whisk to­gether the re­main­ing 1 cup of but­ter­milk and the egg.

3 Fill a large fry­ing pan with oil to 2cm depth; heat un­til the oil bub­bles im­me­di­ately when the han­dle of a wooden spoon is dipped in it.

4 Dredge the chicken in the but­ter­milk mix­ture, then the flour mix­ture.

5 Fry chicken for 4-5 min­utes per side, un­til golden brown all over. In­ter­nal tem­per­a­ture should reach 74°C. Dredge re­main­ing pieces while the first batch is cook­ing. Drain cooked pieces on pa­per tow­els, then place on a wire rack over a tray in the oven to keep warm.

6 Mean­while, boil or grill corn cob­bettes and make the Chilli but­ter (see be­low).

7 Spread the Chilli but­ter on the corn co­bettes and serve with the crunchy chicken.

Chilli but­ter

Mix the sea­son­ings into the but­ter.

PER SERVE En­ergy 730kcal, 3059kj • Pro­tein 39.5g • To­tal Fat 45.6g • Sat­u­rated Fat 9.7g • Car­bo­hy­drate 39g • Fi­bre 4g • Sodium 1034mg

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