Fried Marinated Garlic Chicken Thighs

Perfect for a TV snack or as part of a party spread, these tasty treats are just as good cold the next day. So in the unlikely event of there being leftovers just pop one into a school lunch or keep in the fridge for a handy snack. You can also use chicken drumsticks or chunky pieces of chicken breast.

Ingredients

  • 6 chicken thighs
Marinade
  • Half litre Dizzy Goat Natural Yoghurt
  • 3 grated cloves of garlic
  • Fresh rosemarry and thyme.
  • Teaspoon of salt
  • Half teaspoon of freshly ground black pepper
  • Pinch of cumin seeds.
  • A good squeeze of lemon.
Coating
  • Cup of plain flour
  • 2 grated garlic cloves.
  • 1 teaspoon sweet paprika.
  • Pinch of chili powder.
  • Tablespoon of cornflour
  • Salt and black pepper to taste

Method

Mix all the ingredients for marinade thoroughly. Coat the chicken thighs completely with the marinade, cover with cling film and place in fridge for 24-48 hours.

Remove chicken thighs from bowl gently shaking most of the yoghurt off. Mix the coating ingredients well in a bowl. Add the chicken and mix well, ensuring that all surfaces of the chicken thighs are covered in coating.

To a deep frying pan add 10 tablespoons of vegtable oil and 1 glove of garlic. When garlic is golden remove from frying pan and reduce heat to low. Fry your chicken on both sides until golden brown – 10-12 mins.

Remove from frying pan and drain any excess oil. Serve with fresh seasonal salad or Tzatziki.

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