Ingredients

8 chicken thighs

500ml buttermilk

salt and pepper

 

Coating 

150g plain flour

1 tablespoon garlic powder

1-2 tsp chilli powder

1-2 tsp cayenne pepper

1 tsp salt

1 tsp pepper

 

Dipping Sauce

2 tbsp mayonnaise

2 tbsp buttermilk

1-2 tsp wasabi

1 tbsp lemon juice

chopped spring onion

 

Direction

1. Season chicken thigh well with salt and peper. Marinade the seasoned chicken thigh into the buttermilk and keep in the fridge overnight. 

2. In a bowl, whisk the coating flour mixture together. 

3. Take out the marinated chicken from the fridge, Remove the chicken pieces from the buttermilk, shaking off any excess, then dip in the flour, making sure all sides are coated.

4. Fry the chicken in a single layer, turning constantly for 15 min (depending on the size of the chicken), until evenly golden. Drain on kitchen paper and serve warm.

5. To make the dipping sauce, whisk together all the dipping sauce ingredients and finally add in the spring onion. 

6. Served fried chicken immediately with the dipping sauce.