| Main ingredients | Chicken thighs, Eggs, Thick buttermilk, Refined flour, Butter, Oil, White bread slices, Pickled gherkins, Onion powder, Garlic powder, Crushed black peppercorns, Paprika powder, Cayenne pepper powder |
| Cuisine | American |
| Course | Starters |
| Prep time | 3-4 hours |
| Cook time | 25-30 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 4 chicken thighs
- 2 eggs
- 2 cups thick buttermilk
- 1½ cups refined flour (maida)
- ½ cup butter
- Oil for deep frying
- White bread slices to serve
- Pickled gherkin slices to serve
- Spice mix
- 3 tablespoons onion powder
- 3 tablespoons garlic powder
- 1 tablespoon crushed black peppercorns
- 1 tablespoon paprika powder
- 3 tablespoons cayenne pepper powder
- Salt to taste
Ingredients
- To make spice powder, mix onion powder, garlic powder, crushed black peppercorns, paprika powder, cayenne pepper powder and salt in a bowl.
- Take chicken thighs in a large bowl, break the eggs into it and mix well. Add 3-4 tablespoons of the spice mix and rub the mixture well on all sides of the chicken thighs.
- Add thick buttermilk to the chicken and mix well. Refrigerate the mixture for 3-4 hours to marinate.
- Take refined flour in a large plate, add 2-3 tablespoons spice mix and mix well.
- To make the sauce, heat butter in a deep pan till it melts. Add remaining spice mix and cook for 30 seconds. Switch the heat off.
- Heat sufficient oil in a kadai.
- Coat the chicken pieces with the flour mixture till well covered on all sides.
- Gently slide in the chicken thighs, two at a time, and deep-fry on medium heat till golden brown and crisp. Drain on a wire rack.
- Drizzle the sauce over each fried chicken thigh, flip and drizzle the sauce on the other side too.
- Keep each chicken thigh on a bread slice, keep 2 gherkin slices over the chicken and secure with a toothpick and keep on individual serving plate. Serve garnished with more gherkin slices.