4 tbsp paprika
½ tbsp white pepper
½ tbsp black pepper ground
1 tsp onion powder
½ tsp ground ginger
1 tbsp garlic powder
1 tsp mustard powder
1 tsp celery salt
1 tsp good quality salt
2 tsp dried oregano
2 tsp dried thyme
½ cup cornstarch
1 cup flour
1 cup buttermilk for brine
1 egg
10-12 pieces of boneless thighs
500ml–750ml of oil for frying

NOTE: To turn this into an asian style KFC take out the oregano and thyme and add 2 tsp Chinese five spice.


First, decide whether you’re making Traditional or Asian fried chicken, because this will determine which spice mix to use (see above).

Mix your preferred spice mix together and set aside.

 In a bowl add the buttermilk and egg and beat together. 

Add 2 tbsp of spice mix into the buttermilk and mix through .

Put your chicken into the buttermilk mix and stir  to coat.

Cover and refrigerate overnight (or for at least 6hrs), turning every few hours if you can.  

Remove chicken from the fridge 1hr before cooking so it can get to room temp.

In a medium sized dish/tray mix your cornflour, plain flour and remaining spice mix (approx 2 tbsp).

Take each piece of chicken and drip off excess brine mix, then add it to the flour mix, coating well and pressing it firmly with coating. Place on a tray ready for frying.

Preheat your oven to 200deg.

Prepare an oven tray by placing a cooling rack over the top (this is where you’ll put your chicken after it’s been fried).

Get a medium size fry pan that has a little depth so you can put your oil in. I prefer to shallow fry but if you want to you can just deep fry as well. Heat on a medium high heat.

If you have gone for the deep frying method then use the end of a wooden spoon or wooden chopstick and place into oil. If small bubbles appear around the wooden stick then your oil is ready to go.

Carefully place your chicken in the oil and fry for at least 3-4 min before checking it. Touching the chicken too early will break or crumble the coating. Give it a 3-4min head start to build up a nice golden crust.

Once you have got a full deep golden coat (around 8min in total) the turn over to cook the other side.

Remove chicken with tongs and place it on your prepared oven tray.

Once the tray is full put  into the oven for 20min. You can use a skewer to poke your chicken to see if the juices run clear, which means your chicken is ready!

Bring out of the oven and let it rest for 5mins before serving.

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