Fried Chicken with Corn on the Cob

Based on 0 ratings
Hugo Sanders

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

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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