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It's really simple and only takes around 40 minutes in total.
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These are the ingredients:
For the batter:
6 to 8 chicken thighs - skinless (MAKE SURE THEY ARE SKINLESS AND ARE THIGHS
A bit of plain flour (say a couple of tablespoons)
Same amount of cornmeal (coarse version - otherwise known as polenta)
And whatever spices you have at hand
- e.g. garam masala, tandoori masala - whatever.
Some salt and pepper
One egg - and a glug of milk
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Ingredients
What you do first is to prepare the coating for the chicken
- which is in two parts:
the spicy flour is just a combining of the flour and cornmeal with a mixing in of
a couple of heaped teaspoons of spices each
- e.g. garam masala, tandoori masala, chille powder - and then a teaspoon or two of salt
- and some crushed black pepper too.
The second part of the coating is the liquid bit - just beat an egg and add the glug of milk
and beat it some more.
Then you simply coat the chicken pieces in the egg/milk mixture.
By the way - you don't need to do this at all - I just find that it comes out better.
If you do this - then don't be afraid to get your hands "dirty" -
just pick up the chicken pieces with your fingers and turn them around a few times
in a dish to ensure that they are well coated.
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The next step is to coat the pieces in the spicy flour.
Once again - use your hand: pick up each chicken pice
- dip it into the spicy flour mix bowl
- turning over several times and then arrange onto a flat plate ready
to be fried in the next stage.
Whilst you are coating the chicken you might want to heat the oil (4 or 5 tablespoons)
in the largest frying pan you've got.
Also put the oven on 200 celcius - so that it preheats whilst the chicken is frying.
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Now add the chicken pieces to the frying pan - if the oil is hot
- the pieces should start sizzling stratight away
- and some of the chicken juices may start to evaporate - that's fine.
Just let them stay still in the frying pan for around 5 mins - and then turn them over
- and leave them frying for another 5 mins.
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Then finish the chicken off by taking them out of the frying pan
and putting them into the hot oven
- for a further 25 mins or so - turning halfway again.
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