Are you craving KFC? Well, try Chef Nicks’s crispy chicken with a Spanish twist! This simple recipe is bound to get your mouth watering.
INGREDIENTS
Chicken thighs (deboned, skin removed)
Eggs
Garlic powder
Sweet paprika
Dried thyme
Ground cumin (dash)
Dried coriander
Salt
Black pepper
Fresh parsley
Fresh chives
Cornflour
Breadcrumbs
Vegetable oil (for frying)
Garlic (peeled clove, for testing oil)
To finish:
Fresh chives
Salt
Fresh basil
Lemon (for juice)
METHOD
- Debone the chicken thighs, remove the skin, and cut the meat into long, thin, even strips.
- Whisk the eggs in a bowl. Add garlic powder, sweet paprika, dried thyme, a dash of cumin, dried coriander, salt and pepper, fresh parsley, and fresh chives. Mix well.
- Add a bit of cornflour and mix again until it turns into a runny paste.
- Add the chicken strips into the mixture and mix well, making sure all the chicken is fully covered. If possible, leave in the fridge overnight.
- Heat a pan with vegetable oil over medium to high heat.
- To test if the oil is ready, add a piece of peeled garlic. If it fizzes, the oil is hot enough.
- Coat the chicken pieces in breadcrumbs and shake off the excess.
- Fry the chicken in batches, adding only a few pieces at a time and not overloading the pan. If the oil stops bubbling, you’ve added too many pieces.
- Cook and flip the chicken to ensure even cooking.
- Remove a piece once golden brown and the oil has stopped bubbling. To be sure it’s cooked, slice one piece in half and check the inside.
- Repeat with the remaining chicken pieces.
- Plate up and finish with chives, salt, basil, and a squeeze of lemon.
To watch Chef Nick at work watch our latest episode of Good Morning Spain.
