Crispy Fried Kefir Chicken (3)
Ingredients
Instructions
  1. Put the chicken thighs into a deep bowl and pour the kefir over them. Roll the thighs over to completely coat them, then cover and place in a fridge for anything up to 24 hours.
  2. Peel and thinly slice the garlic, warm the olive oil in a sauté pan, then add the garlic and fry for 3 or 4 minutes till it starts to colour, then add the rosemary and continue cooking for 1 minute.
  3. Lift the garlic and rosemary out with a draining spoon and drain on kitchen paper. Add the sea salt and wipe the pan clean.
  4. Set the oven at 160C fan/gas mark 4. Warm two-thirds of the sunflower or groundnut oil in the pan to come halfway up the thighs. Put the flour into a shallow bowl and season with the smoked paprika and ground chilli.
  5. Remove the thighs from the marinade and press into the seasoned flour, making sure it clings generously to each piece. Lower each piece into the hot oil, no more than three in the pan at once. The oil should fizz and bubble immediately.
  6. Fry the chicken for about 4 minutes until the underside is golden, then turn carefully and cook the other side. Secure a rack or cooling tray over a roasting tin. Lift each piece of chicken from the pan with a draining spoon and place on the rack.
  7. Continue frying the remaining chicken, then place the chicken in the oven for 25 minutes till deep golden and cooked right through to the bone.
  8. Cut the peppers in half and remove the seeds and core. Warm the remaining oil in a sauté pan, add the peppers and fry them for about 10 minutes till soft and giving.
  9. Lift out, set aside and discard the oil. Lay the peppers on a serving dish then place the chicken on top and season with the salt and garlic mixture.