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Fried Buttermilk Chicken Thighs |
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| Serves 4 |
Prep 3 mins |
Cooking 55 mins |
Easy |
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Marinate 1 - 12 hrs |
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My rating |
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Ingredients |
2 tsp paprika
200g buttermilk
8 chicken thighs, skin on & bone in (about 1kg total)
1 tbsp olive oil
3 tbsp panko breadcrumbs
salt & pepper
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In a large bowl, whisk
together the paprika and buttermilk with three-quarters of
a teaspoon of salt & plenty of pepper. Add the chicken
thighs, toss well to coat, then set aside in the fridge to
marinate for at least an hour or preferably overnight.
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Heat the oven to 180C/ Fan
160C/ Gas 4. Spread out the chicken skin side up on a 25cm
x 35cm oven tray lined with baking paper, then roast for
40 mins, basting once or twice.
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Increase the oven temperature
to 220C/ Fan 200C/ Gas 7, drizzle the oil over the
chicken, then sprinkle the breadcrumbs evenly on top. Bake
for 10 - 15 mins more, until dark golden brown. Leave to
rest for a few minutes and serve warm
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DAILY
DINNERS 
