Paul McDonald's fried chicken recipe.

Ingredients

Buttermilk Marinade

  • 920 g buttermilk 
  • 920 milk
  • 1 onion half-inch sliced
  • 2 jalapeño seeded and sliced (20g tinned ones )
  • 25 g salt 
  • 1 kg boned and skinless chicken thighs 
  •  

Yogurt Sauce 

  • 240 Greek yogurt
  • 15 g chipotle Tabasco
  • 15g lime juice 
  • 5 g salt 

Seasoned Flour

  1. 840g flour (plain white)
  2. 30 g onion powder
  3. 25 g garlic powder
  4. 35 g salt
  5. 15 g smoke paprika
  6. 10 g dried thyme
  7. 5 g dried sage
  8. 2g cayenne pepper

Method

Buttermilk Marinade

  1. Cut the chicken thighs 7.5 cm pieces, combine all ingredients submerge chicken in marinade, refrigerate for 24 hrs

Yogurt Sauce

  1. Combine all ingredients

Seasoned Flour

  1. Combine all ingredients

Fried Chicken

  1. Separate the chicken from the marinade, strain the marinade discarding the solids but keeping the liquid dredge the chicken in flour then in the strained marinade then in the flour again.
  2. Dust off the excess flour, freeze until ready to use. (Freeze in layers of grease-proof paper making sure the chicken doesn’t touch each other as it will freeze together if in one large block  if you don’t keep it separate)
  3. Fry at 160C until it floats. Probe with a thermometer and make sure it’s above 72C.
  4. Give it a 1-minute rest out of the oil.
  5. Serve.

PAUL MCDONALD'S AMERICAN STYLE FRIED CHICKEN