PROTEIN PUNCH FRIED CHICKEN

SERVES TWO

Peanut oil, 1L Chicken thighs, 4 Chicken drumsticks, 4 Buttermilk, 500g Tarragon, ½tsp

Plain flour, 300g Smoked paprika, 2tsp

Garlic powder, ½tsp Table salt, ½tsp

METHOD

Preheat your fryer to 170°C and oven to 175°C. Mix the buttermilk and tarragon in a bowl and marinate the chicken for five hours. Combine the remaining ingredients. Dip the chicken in the spiced flour, coating evenly, then leaving for a couple of minutes to soak up moisture. Fry in batches, turning often for 25 minutes until crispy. Drain on a wire rack. Put in the oven for 10 minutes. Salt and serve warm.