1.1kg Skin-on Chicken Thighs (approximately eight)
500ml Sunflower Oil
3 Rounded Tablespoons of Karen’s Spicy Marinade
200g Plain Flour
1 Level Tablespoon Ground Black Pepper
1 Level Tablespoon Sea Salt Flakes
Half Teaspoon Extra Hot Chilli Powder
Pre-heat oven to 180 degrees & place thighs, skin up, in roasting/casserole dish & add marinade turning each thigh so all are well coated ... place in fridge.
When ready to cook, heat oil in a heavy based wok or pan to 180 degrees & place remaining ingredients into a bowl mixing well.
Using tongs, take each thigh & place into the flour mixture coating all surfaces well & put onto plate (see video below).
When oil is ready, place two pieces of chicken into the hot oil very carefully & deep fry for 3 minutes, then place onto wire rack. Fry the rest in twos making sure the oil has reached the required temperature for each batch.
When all thighs have been deep fried, place in oven & cook uncovered for 30 minutes. All ovens vary so please make sure chicken is thoroughly cooked.
Leave to rest for 5 minutes (if you can!) & enjoy this amazing fried chicken.
Be very careful with the hot oil & please do not leave unattended.