I cant get enough of the chip pan my wife bought me for Christmas. Im trying to ration my use of it because I dont want me and my kids to contribute to the national obesity epidemic, but its great to use once in a while (well, twice a week) especially when I come across a recipe that begs for it to be heated up.
This one is modified from Nigella Lawsons 2007 archive. The woman formerly known as the Domestic Goddess used thighs and drumsticks, but Ive just used thighs. Its very, very more-ish.
Serves 2
- 4 chicken thighs, skin on, bone in
- 300ml milk, or enough to cover the thighs in a container
- 1 litre vegetable oil
- 2 tsp salt
- 200g plain flour
- 1 tsp cayenne pepper
- 1 egg, beaten
1. Place the chicken in a plastic container and cover with milk. Put in the fridge for 2 hours to overnight. This helps tenderise the meat, but is optional.
2. Transfer the chicken and milk to a saucepan. Bring the milk to a boil, then reduce the heat to medium-low allowing to simmer until the chicken is cooked through entirely, about 20 minutes. Remove the chicken from the milk, and place on a rack to cool. Allow them to sit until warm for about 15 minutes, and then pat dry using a kitchen towel.
3. Heat the vegetable oil in a chip pan over high heat just until its nearly at the smoking point.
4. In a large zip-lock bag, add salt, flour, cayenne pepper, shake to combine.
5. In a medium bowl, beat 1 egg.
6. Place each piece of chicken, one at a time, in the bag and shake to coat the chicken. Then dip chicken into the egg to coat. Place the chicken back into the flour to coat for a second time. Repeat this method on remaining 3 pieces of chicken.
7. Gently drop each piece of chicken into hot oil, allowing the skin to crisp and turn golden brown in colour, about 1 minute per side. Remove from the oil and transfer to a paper towel lined plate.
8. Serve immediately with potato salad or coleslaw.
