The fin­ger-licker

‘Fried’ but­ter­milk chicken thighs

The Guardian - Feast - - News -

3 min Mar­i­nate 1 hr Cook 55 min Serves 4

2 tsp pa­prika 3 gar­lic cloves, peeled and crushed 200g but­ter­milk Salt and pep­per 8 chicken thighs, skin on and bone in (about 1kg in to­tal) 1 tbsp olive oil 3 tbsp panko bread­crumbs

This is fried chicken for those who don’t nec­es­sar­ily want to be, well, fry­ing their chicken. My kids went as crazy for this as I think they would in a KFC.

In a large bowl, whisk to­gether the pa­prika, gar­lic and but­ter­milk with three-quar­ters of a tea­spoon of salt and plenty of pep­per. Add the chicken thighs, toss well to coat, then set aside in the fridge to mar­i­nate for at least an hour, or prefer­ably overnight.

Heat the oven to 180C/350F/gas 4. Spread out the chicken skin side up on a 25cm x 35cm oven tray lined with bak­ing pa­per, then roast for 40 min­utes, bast­ing once or twice.

In­crease the oven tem­per­a­ture to 220C/425F/gas 7, driz­zle the oil over the chicken, then sprin­kle the bread­crumbs evenly on top. Bake for 10-15 min­utes more, un­til dark golden brown, leave to rest for a few min­utes and serve warm.

Sour stand-in If you can’t get but­ter­milk, add a ta­ble­spoon of lemon juice or white vine­gar for ev­ery 100ml milk

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