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For 2 people 6 boneless and skinless chicken thighs.
2 tsps sweet or hot paprika
2 pinches of oregano
2 pinches of fresh parsley
1 tsp and a half cayenne pepper
1 tsp and a half turmeric
1 tsp mild or hot curry.
350ml whole milk (the colder the better)
3 large spoonful of buttermilk or soft salted butter.
200ml freshly cooked and hot from the pan chicken stock
Marinate the chicken
1 Lemon zest and squeeze all the juice from it then rice it and add with the chicken
2 teaspoon rice vinegar or white vinegar (and it's cheaper) 1 tablespoon dark soy sauce.
Freshly grated ginger
1 small pinch of Jalapeno crushed and seeds
250ml whole milk(again the colder the better)
Now add 2 large spoonfull of sesame seeds or just thyme or chives
Marinate for 45 minutes in the fridge.
Once the batter is ready prepare separately 150g self raising flour and 100g cornflour.
If you are celiac than use normal rice flour that is gluten free and add 2 tablespoon of baking soda or baking powder.
Mix the 3 of them in a bowl properly .
From the container put the chicken 1 by 1 and add it to the batter for 3 minutes. Then put one of them on the chopping board and pour breadcrumbs and then put it back in the mixture and back out this time on the flour and back in the bowl and out on the breadcrumbs again and repeat the process with other pieces.
Let the oil boil on low heat so she you gently put the chicken in the chip pan or frying pan you won't get hurt. Better to use a skillet instead if a frying pan.
Cool till it's nice and golden.
Grab some newspaper and napkins.
News paper can be used as a bowl or plate holder and napkins to absorb all the unnecessary oil from it.
Prepare 1 tiny bowl of ketchup .
1 tiny bowl of mayonnaise