Directions
- 1In a large bowl, add all marinade ingredients and stir to combine. Add chicken pieces and marinate for at least 3 hours. Remove from refrigerator 30 minutes before cooking.
- 2In a separate bowl, combine all coating ingredients.
- 3Toss chicken pieces in the dry mix to coat well, then place on rack or plate.
- 4Heat oil in a large saucepan to 175C/350F. Fry chicken in batches for 6-7 minutes per side, ensuring not to overcrowd the pan.
- 5Use a meat thermometer to check the chicken is cooked through (internal temperature 75C/165F).
- 6Place on a rack or paper towels to drain excess oil.
- 7Serve with your favourite sides.
Ingredients
- 1 kg Thighs and drumsticks
- 300 ml Buttermilk
- 2 tbsp Nando’s hot/medium rub
- 1 tsp Chicken stock powder
- 2 tbsp Nando’s hot/medium sauce
- 1.5 cups Plain flour
- 0.5 cup Corn flour
- 1 tsp Baking powder
- 3 tbsp Nando’s hot/medium rub
- 1 tsp Chicken stock powder
- 1 tsp Garlic powder
- 1 tsp Onion granules
- 1 litre oil for frying
Equipment
large bowlspoonmeasuring cuplarge saucepan/fryertongsmeat thermometerplate/rackpaper towels
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