Preparation
- Mix the paprika, garlic granules, chilli, pepper, oregano and the crumbled stock cube into the spice mix.
- Whisk the buttermilk (or milk with vinegar), egg, salt and one tablespoon of the spice mix. Open out the thighs, pound them flat between two sheets of baking paper with a rolling pin, put them in the marinade and chill, covered, for at least 4 hours or overnight.
- Mix the flour, cornflour, turmeric and salt with most of the remaining spice mix; set one teaspoon of it aside for later. Drain the thighs and keep the marinade.
- Turn each piece first in the flour mixture, then pull it through the reserved marinade and turn it in the flour once more. Press the coating on firmly and set the pieces on a plate.
- Heat the oil in a pan to 175 °C. Slide in two or three thighs and deep-fry undisturbed for 3 minutes; the oil should not drop below 160 °C. Then turn and fry for a further 2 to 3 minutes until golden brown and crisp.
- Drain the chicken briefly on kitchen paper and keep it warm on a rack in the oven at about 80 °C until all the pieces are done. Finally sprinkle with the reserved spice mix and the flaky salt.
Drink with it
Sparkling wine · excellent match
Champagne or Crémant brut, with yeasty notes
Bubbles and acidity cleanse the palate of the frying fat, and the brioche notes of bottle fermentation mirror the golden crust.
Sparkling wine, Champagne, and Prosecco: what's the difference?Pale lager · excellent match
Helles or pilsner, ice cold
Carbonation and light bitterness cut through the greasy coating and keep the paprika spice fresh.
Pils or Helles: What's the Difference?Wheat beer · good match
Hefeweizen
The soft banana-and-yeast fruit suits the buttermilk spice, and the strong carbonation lifts the fat off the crust.
Wheat Beer: Where Do Banana and Clove Come From?White wine · good match
Dry Riesling or Chenin Blanc
High acidity cuts the frying fat, and a touch of fruit sits well beside the paprika and buttermilk.
Which wine pairs with food? A simple approach to choosing
Why it pairs well
With fried chicken one thinks of beer; sparkling wine is the contrast people rarely try: acidity and bubbles act like a cleanser, and the yeasty notes play with the crust.