Fried Chicken with Corn on the Cob
Based on 0 ratings
"Delicious with a spicy sauce- especially a Nando’s one!!!"
Difficulty
Medium 👍20
min.
Preparation
25
min.
Baking
120
min.
Resting
Ingredients
Servings2
6
chicken thighs
300 ml
buttermilk
1 tsp
cayenne pepper
1 tsp
smoked paprika powder
½ tsp
salt
1 tsp
black peppercorns
2
sweet corn
125 ml
sunflower oil
175 g
flour
Step 1/7
- 6 chicken thighs
- 300 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
- 125 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
- 1 tsp cayenne pepper
- 1 tsp smoked paprika powder
- ½ tsp salt
- 1 tsp black peppercorns
- 175 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
- 2 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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