Directions

1. Mix up the flour, baking powder, and SPF53 to create the dry dredge

2. Then, combine the butter milk and water to create the wet dredge.

3. Prepare your frying oil by adding it to a large pot (ensure there is enough depth to completely submerge the chicken peices) on a medium heat. Bring the temp up to 160c/325f, adjust the temp so it sits fairly consistently at that temp. Oil temp is super important for perfect crispy chicken so make sure you pay attention, check as you go along and adjust accordingly.

4. With a meat tenderiser or rolling pin, lightly bash the thighs so they are a consistent thickness.

5. Dredge the thighs in the dry, then wet, then back in the dry dredge. Pinch and pat the thigh to create the super crispy bits in the surface.

6. When you're happy with the coating, add to the oil laying it away from your body to avoid any splashes and burns.

7. After about 10/12 mins the chicken should be a nice golden brown and above 74c/165f internal

Hot Oil Dressing

1. Remove a cup of the hot frying oil and add the cayenne, chilli, paprika, and a good shake of One Legged Chicken.

2. Combine and pour/brush onto the fried chicken.

3. Add the hot chicken to a fresh bun and top with pickle slices (don't skimp on the pickles!)

4. Eat immediately and start thinking of an excuse to do this recipe tomorrow as well.