1/2kg chicken thighs, trimmed and cut into 1cm pieces
2 cups buttermilk
2 cups plain flour
2 tbls smoked paprika
1 tbls garlic & herb salt
2 tsp sea salt
1/2 tsp pepper
Vegetable oil for frying
Place chicken in a large bowl and cover with buttermilk. Cover and refrigerate for 1 hour (the longer the better).
Half fill a large saucepan (or deep fryer) with oil and place over high heat. Test the oil by dropping some flour in and if it sizzles it is ready for frying.
While the oil is heating up, place flour, paprika, garlic & herb salt, salt and pepper on a large plate.
Remove chicken from the buttermilk allowing any excess milk to drain off. Toss the chicken through the flour and carefully place in oil. Do not overfill the pan as the chicken won’t cook thoroughly.
Deep fry the chicken until golden and crunchy. Drain on paper towel and serve immediately.