Spiced Mud Crispy Fried Chicken

Cooking time: 45mins

SERVES: 4

Ingredients

- 8 Free Range Organic Chicken Thighs (bone in)
- 500ml Whole Milk
- 500ml Butter Milk
- 8g salt
- 600g Plain Flour
- 10 Hot Smoked Paprika
- 20g Sweet Smoked Paprika
- 20g Garlic Powder
- 20g Onion Powder
- 10g Sugar
- 2g Chipotle powder

Spiced Mud:

- 50g Smoked Paprika
- 30g Garlic Powder
- 25g Onion Powder
- 60g Honey
- 50g Malt Vinegar
- 50ml Tobasco
- 100ml Sunflower Oil

Method

Now don’t be fooled by the work “mud” - This is deep, dark, and gnarly in flavour, packed with fragrant spices and best served with a blue cheese dip.

- Mix all the spices together.
- In a bowl, mix together the whole milk, butter milk and 1/3 of your spice mix.
- In a separate bowl, mix the flour with 1/3 of your spice mix.
- Using the final 3rd of your spice mix, and a generous pinch of salt, season your chicken thighs.
- Place The chicken into the buttermilk mixture ensuring each thigh is full coated. Leave in the fridge overnight.
- Take your chicken thighs and place in the seasoned flour, coating fully. Then back into the buttermilk mixture, then back into the flour. Press the flour firmly onto the outside of the chicken to ensure a proper crispy coating.
- Deep fry for 6 minutes at 150°c, rest for 6 minutes, then fry at 180°c 2 mins.

- Mix all the spiced mud ingredients together.
- Baste generously over your fried chicken thighs. and enjoy!