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Fried Chicken with Corn on the Cob

Too few ratings

Hugo Sanders

Community Member

“Delicious with a spicy sauce- especially a Nando’s one!!!”

Difficulty

Medium 👍
20
min.
Preparation
25
min.
Baking
120
min.
Resting

Ingredients

Servings:-4+
12 chicken thighs
600 ml buttermilk
2 tsp cayenne pepper
2 tsp smoked paprika powder
1 tsp salt
2 tsp black peppercorns
sweet corn
250 ml sunflower oil
350 g flour
  • Step 1/7

    • 12 chicken thighs
    • 600 ml buttermilk

    Add the pepper and salt to buttermilk, stir well then place the chicken thighs in, cover and chill in fridge for 2 hours to overnight.

  • Step 2/7

    • 250 ml sunflower oil

    Add the oil to a pan and heat on a high temperature until you can drop a cube of bread in and it browns after 30 seconds

  • Step 3/7

    • 2 tsp cayenne pepper
    • 2 tsp smoked paprika powder
    • 1 tsp salt
    • 2 tsp black peppercorns
    • 350 g flour

    Mix the flour and spices and put into a wide bowl

  • Step 4/7

    Take the chicken out of the fridge, take each piece and coat in flour fully

  • Step 5/7

    Fry the chicken for 25 minutes, turning over every 5 minutes

  • Step 6/7

    • sweet corn

    Pour boiling water into a pan, add the corn on the cob, and bring to the boil. Then turn the heat down and simmer for a further 8 minutes

  • Step 7/7

    Serve with sides of your choice and tuck in!!!

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