12 skin-on boneless chicken thighs
Vegetable oil, for deep -frying
Coleslaw, brioche buns, mayonnaise and French fries, to serve
½ cup white wine vinegar or chardonnay vinegar
30g soft brown sugar
1 white onion, finely sliced
2 cloves garlic, smashed
10 dried allspice berries
8 bay leaves
2 Tbsp sea-salt flakes
Spiced dusting powder
3 tsp white peppercorns
3 Tbsp coriander seeds
1½ tsp smoky paprika
1 Tbsp sea-salt flakes
150g rice flour
3 tsp baking powder
To make brine, put all ingredients in a large saucepan and bring to a simmer, then turn off the heat and place in fridge until chilled. Once cold, add chicken to brine and marinate for 8 hours.
To make spice dusting powder, grind peppercorns and coriander seeds with mortar and pestle. Add paprika and salt, then stir spice mix through the flours and baking powder. Set aside.
Strain liquid from chicken and pat dry on both sides. Cut each piece in 4 and soak chicken in buttermilk for 30 minutes. Remove from buttermilk and shake off excess. Coat with spiced flour and shake off excess, then transfer to an oven tray lined with baking paper.
Heat about 10cm of oil in a wide-based saucepan until it reaches 170°C. Dust chicken in spiced flour again, covering any wet spots.
Fry chicken in batches to avoid overcrowding and cook until deeply golden, about 6 minutes.
Serve with slaw, brioche buns, mayonnaise and fries.
This recipe uses boneless chicken thighs with the skin on, as the skin is important for flavour and crust.
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