Hotels, pubs & restaurants
30 chicken legs, cut into thighs
900g plain flour
200g Street Food Chef Chermoula, BBQ, Satay, Dark Mexican or South Indian Style Seasoning
14g black pepper
24g baking powder
1. Preheat a fryer to 170°c
2. Place the chicken in a large bowl with the buttermilk and leave to marinate for up 4 hours.
3. Mix all the dry ingredients together in a large bowl. Shake off excess buttermilk from the chicken and coat well in the seasoned flour.
4. Place chicken in fryer baskets in batches cook until core temperature is 75°c or above.
5. Serve chicken in a basket 3 to a portion.