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Fried chicken with pineapple hot sauce

Fried chicken with pineapple hot sauce served on a plate

Fried chicken with pineapple hot sauce

Name: Fried chicken with pineapple hot sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 8 boneless, skinless chicken thighs; 2 heaped tsp fine sea salt; 500ml buttermilk; 200g rice flour; 100g cornflour; 3½ tsp baking powder; 2 tsp hot smoked paprika; 2 tsp garlic granules; 1 tbsp dried oregano; 1 litre vegetable oil for deep-frying; 10g oregano leaves

Milli Taylor

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Serves 4

Easy

Prep: 20 mins

Cook: 20 mins

plus overnight brining

A star rating of 5 out of 5.4 ratingsRate

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Enjoy crispy fried chicken with a zingy pineapple hot sauce as a tasty side dish. Brine the chicken overnight in buttermilk, then toss in a lovely smoked paprika coating

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Ingredients

Nutrition

Units:

MetricUS

8 boneless, skinless chicken thighs
2 heaped tsp fine sea salt
500ml buttermilk
200g rice flour
100g cornflour
3½ tsp baking powder
2 tsp hot smoked paprika
2 tsp garlic granules
1 tbsp dried oregano
1 litre vegetable oil

for deep-frying
10g oregano leaves

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Nutrition: Per serving (with pineapple hot sauce)

kcal647
fat19g
saturates6g
carbs82g
sugars19g
fibre4g
protein34g
salt5.3g

Method

step 1

Quarter each chicken thigh, then tip into a large bowl. Season well with the salt, then pour over the buttermilk and give it all a good mix. Cover and chill overnight.
step 2

Combine the rice flour, cornflour, baking powder, paprika, garlic granules, dried oregano, 1 tsp salt and ½ tsp freshly ground black pepper in a medium bowl. Drop in the brined chicken pieces, four at a time, tossing lightly to coat well. Gently shake off any excess, then arrange on a baking tray.
step 3

Heat the oil in a large, deep saucepan (ensuring it is no more than two-thirds full) to 170C or until a cube of bread dropped in browns within 30 seconds. Fry the chicken in small batches for 3 mins at a time until golden and cooked through. This will help keep the oil at the right temperature and won’t overcrowd the pan.
step 4

Remove the fried chicken pieces to a clean tea towel using tongs to drain off any excess oil, then transfer to a wire rack to ensure they stay crisp. Alternatively, put the fried chicken on a clean baking tray and keep warm and crisp in a low oven. When all the chicken pieces have been fried, drop the oregano leaves into the hot oil and fry until crisp, about 30 seconds- 1 min. Arrange the chicken on a serving platter, scatter over the fried oregano and serve with the pineapple sauce (see 'goes well with', below).

Recipe from Good Food magazine, August 2021

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A star rating of 5 out of 5.4 ratings

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