Peri peri fried chicken

3 mins
Serves 1
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Directions

  1. 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.
  2. 2In 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.
  3. 3In 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.
  4. 4In a separate bowl, combine all coating ingredients.
  5. 5In a separate bowl, combine all coating ingredients.
  6. 6In a separate bowl, combine all coating ingredients.
  7. 7Toss chicken pieces in the dry mix to coat well, then place on rack or plate.
  8. 8Toss chicken pieces in the dry mix to coat well, then place on rack or plate.
  9. 9Toss chicken pieces in the dry mix to coat well, then place on rack or plate.
  10. 10Heat oil in a large saucepan to 175C/350F. Fry chicken in batches for 6-7 minutes per side, ensuring not to overcrowd the pan.
  11. 11Heat oil in a large saucepan to 175C/350F. Fry chicken in batches for 6-7 minutes per side, ensuring not to overcrowd the pan.
  12. 12Heat oil in a large saucepan to 175C/350F. Fry chicken in batches for 6-7 minutes per side, ensuring not to overcrowd the pan.
  13. 13Use a meat thermometer to check the chicken is cooked through (internal temperature 75C/165F).
  14. 14Use a meat thermometer to check the chicken is cooked through (internal temperature 75C/165F).
  15. 15Use a meat thermometer to check the chicken is cooked through (internal temperature 75C/165F).
  16. 16Place on a rack or paper towels to drain excess oil.
  17. 17Place on a rack or paper towels to drain excess oil.
  18. 18Place on a rack or paper towels to drain excess oil.
  19. 19Serve with your favourite sides.
  20. 20Serve with your favourite sides.
  21. 21Serve with your favourite sides.

Ingredients

  • 1 kg Thighs and drumsticks
  • 1 kg Thighs and drumsticks
  • 1 kg Thighs and drumsticks
  • 300 ml Buttermilk
  • 300 ml Buttermilk
  • 300 ml Buttermilk
  • 2 tbsp Nando’s hot/medium rub
  • 2 tbsp Nando’s hot/medium rub
  • 2 tbsp Nando’s hot/medium rub
  • 1 tsp Chicken stock powder
  • 1 tsp Chicken stock powder
  • 1 tsp Chicken stock powder
  • 2 tbsp Nando’s hot/medium sauce
  • 2 tbsp Nando’s hot/medium sauce
  • 2 tbsp Nando’s hot/medium sauce
  • 1.5 cups Plain flour
  • 1.5 cups Plain flour
  • 1.5 cups Plain flour
  • 0.5 cup Corn flour
  • 0.5 cup Corn flour
  • 0.5 cup Corn flour
  • 1 tsp Baking powder
  • 1 tsp Baking powder
  • 1 tsp Baking powder
  • 3 tbsp Nando’s hot/medium rub
  • 3 tbsp Nando’s hot/medium rub
  • 3 tbsp Nando’s hot/medium rub
  • 1 tsp Chicken stock powder
  • 1 tsp Chicken stock powder
  • 1 tsp Chicken stock powder
  • 1 tsp Garlic powder
  • 1 tsp Garlic powder
  • 1 tsp Garlic powder
  • 1 tsp Onion granules
  • 1 tsp Onion granules
  • 1 tsp Onion granules
  • 1 litre oil for frying
  • 1 litre oil for frying
  • 1 litre oil for frying

Equipment

large bowlspoonmeasuring cuplarge saucepan/fryertongsmeat thermometerplate/rackpaper towels