@chebboJan 10, 2026 · 0:58 · Borderline
Make fried chicken easy again Ingredients: 4 chicken thighs 500 ml buttermilk ¼ cup pickle juice 2 cups plain flour 1 cup cornflour 1 tsp baking powder ¼ cabbage, finely shredded 1 carrot, grated ¾ cup mayonnaise (for the slaw and buns) 1 tbsp mustard 1 tbsp apple cider vinegar Garlic powder Onion powder Paprika Mustard powder Salt White pepper Black pepper 4 burger buns Instructions: 1. In a bowl, whisk together 500 ml buttermilk, ¼ cup pickle juice, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp paprika, 1 tsp mustard powder, 1 tbsp salt, 2 tsp black pepper, and 1 tsp white pepper. 2. Add chicken thighs, coat well, and marinate at least 1 hour (overnight is best). 3. Combine ¼ cabbage and 1 grated carrot with ⅓ cup mayonnaise, 1 tbsp mustard, 1 tbsp apple cider vinegar, plus salt and black pepper to taste, then refrigerate. 4. Heat oil to 160°C in a deep pan or fryer. 5. In a large bowl, mix 2 cups plain flour, 1 cup cornflour, 1 tsp baking powder, 2 tbsp garlic powder, 2 tbsp onion powder, 1 tbsp paprika, 1 tsp mustard powder, 1 tbsp salt, 2 tsp black pepper, and 2 tsp white pepper. 6. Dredge chicken in the flour mix, dip back into the buttermilk marinade briefly, then dredge again in the flour mix. 7. Let the chicken sit in the flour for 3–5 minutes after the second dredge to help the coating set. 8. Fry chicken in batches at 160°C until deep golden and cooked through, then drain on a rack.
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