With over 10 years of food truck life under my belt, I've consumed and cooked some of the best fried chicken recipes in London - so I'd like to think my ever expanding waistline and I know a thing or two. What I know for sure is that ALL fried chicken is better with chilli honey.
There really are some rock star fried chicken chefs in London, a few of which are my mates, so my mobile number may well be deleted when I proclaim "This is the best fried chicken you will ever eat!" There, I said it, now here's the recipe. Judge for yourself..
Ingredients (Feeds 2)
4 free range chicken thighs - boneless
For the marinade
4 cloves garlic - grated
1 large bunch of fresh coriander
1 thumb whole ginger
1 tsp turmeric
2 whole dried chipotle chillies
1 whole dried ancho chilli
1 tsp paprika
50g WilderBee Urban Chilli Honey
1 tsp garam masala
0.5 tsp sea salt
1 tsp crushed black pepper
Zest and juice of 1 lime
450g natural yoghurt
For the coating
200g plain flour
50g corn flour
50g panko breadcrumps
Rapeseed oil - enough to deep fry the chicken
How to make
Add all of the marinade ingredients to a blender and blitz to a green paste
In a large bowl, put the chicken thighs and pour over the marinade, making sure all the meat is well coated. Cover and refrigerate for 24 hours
Mix all the coating ingredients together in a different bowl. Dredge each thigh until well coated
In a pan deep enough to deep fry the chicken, heat the oil to 175°c (if you don't have a thermometer, put a chunk of bread in and if it browns within 30 seconds then the oil is hot enough)
Add the chicken two pieces at a time and fry until cooked all the way through and the coating is golden brown. This should take 3-4 minutes.
Sprinkle with chopped chillies (optional) and a good drizzle of chilli honey.
(Buy our latest Batch 14 WilderBee Urban Chilli Honey through our online shop).