, but I still like the idea, especially for fried dishes. Timings Prep time: 15 minutes, plus cooling and marinating time Cook time: 15 minutes Serves Four Ingredients 12 small chicken thighs, or 6 large ones, halved 1 chicken stock cube dissolved in 500m just-boiled water 200ml buttermilk ½ tsp ground cumin ½ tsp chilli powder 2 tsp onion salt (most big supermarkets sell it) vegetable or corn oil, for deep-frying 100g gluten-free self-raising flour 3-4 tbsp good-quality or homemade mayonnaise 1 tbsp sriracha or your favourite chilli sauce Method 1. Place the chicken pieces in a saucepan, cover with the stock, bring to the boil and simmer for 6-7 minutes, then remove from the heat and leave to cool in the stock. 2. Once cool, remove the chicken pieces and put them in a container with the buttermilk and half of each of the spices. Season and turn the chicken over to coat, then leave to sit in the buttermilk for an hour. 3. To cook, heat about 8cm of oil to 160-180C in a large, thick-bottomed saucepan or deep-fat fryer. 4. Season the flour and mix in the rest of the spices in a shallow bowl. Lift the chicken out of the buttermilk and coat the pieces in the flour, shaking off any excess. 5. Deep-fry the chicken in two batches, moving the pieces around with a slotted spoon as they are cooking, for 3-4 minutes, until light-golden. Transfer to some kitchen paper and serve in a basket, if you like. 6. Fold the mayonnaise and chilli sauce together to create a rippled effect and serve alongside the chicken in a little pot.){kind=link}
Chicken thighs coated in a spiced buttermilk batter and deep-fried until golden
Pub food served in a basket seems to have been phased out over the years (baskets clearly don’t play a role in new-age pub grub), but I still like the idea, especially for fried dishes.
Prep time: 15 minutes, plus cooling and marinating time
Cook time: 15 minutes
Four