Recipe: Megan Priscott from Red Kitchen | Photography: Ashlee DeCaires

Jen, our Queen Bee at KitchenHQ, makes this super yummy fried chicken, now known to us as ‘Jen’s Fried Chicken’. We make our own Mexican seasoning, and with the abundance of limes at the moment it’s the time to enjoy JFC.

3 free range chicken thighs
¾ cup buttermilk
3 cloves garlic, crushed
juice of 2 limes
2 heaped tbsp Mexican seasoning (recipe below, or a good store bought one like Culley’s)
½ cup flour
½ cup rice flour
pinch of salt
oil for deep frying

Cut the chicken into thin strips.

Mix all marinade ingredients together in a glass bowl and add the chicken. Mix well to coat then let sit for a good few hours, or overnight if possible.

To cook the chicken: heat oil in a deep fryer to 180°C (naughty I know, but it wouldn’t be fried chicken without it!) Mix another 2 heaped tbsp of Mexican seasoning with flour rice flour. Dredge the chicken strips, a few at a time in the flour mix and set aside on a plate. When you have finished coating all strips, it’s time to cook! Lower the basket of the fryer into the oil. Carefully place chicken strips into the hot oil, one at a time. Take care not to put them too close together or on top of each other or they can clump together. Cook for about 4 minutes until dark golden and crispy looking. Let them drain in the basket before transferring to a tray lined with paper towels, checking they’re cooked through.

There are so many ways to serve this, simply with Smoky Mayo and a cold Corona, or in soft buns with slaw, wrapped in crunchy lettuce, avo and smoky mayo …

Mexican Seasoning
We use good quality spices like those from the Spice Trader. Make plenty as this is a sweet little handmade gift to share.
3 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp onion powder
½ tsp chilli flakes (leave them out if you like it mild)
1 tbsp dried oregano
1 tsp salt
1 tsp fresh ground black pepper

Mix everything together in a dry bowl. Store in an airtight container until ready to use.

Smokey Mayo
1 cup mayonnaise
2 tsp smoked paprika
juice of 2 limes
3 tbsp pronto rosso (tomato paste)
1 tbsp chipotle sauce (optional, add it if you like more heat)

Mix everything well. Taste and add a dash of salt if needed.

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