Ingredients
- ± 400 gchicken thighs, skinless and deboned
- 125 mlbuttermilk
- To tastesalt and pepper
- 1 cupflour
- 1 tspsmoked paprika
- 50 gStaffords All Purpose Batter
- 90 mlice cold sparkling water (90 g)
- ½ cupsour cream (for the dipping sauce)
- Squeezefresh lime juice (for the dipping sauce)
- 1 Tbspchives, finely diced (for the dipping sauce)
- ½ tsponion powder (for the dipping sauce)
- To tastesalt and pepper (for the dipping sauce)
- To servefresh lime wedges
- For fryingneutral vegetable oil
Method
For the dipping sauce, mix all the ingredients together in a bowl and refrigerate until serving.
Slice the chicken thighs into little bite-sized pieces, place in a bowl and season well with salt and pepper. Add the buttermilk and toss to coat well. Cover and refrigerate for at least 1 hour, or up to overnight, to tenderise the chicken.
Heat the oil to 180°C and place the flour in a shallow bowl.
In another bowl, whisk together the Staffords All Purpose Batter, smoked paprika and sparkling water until well combined.
Remove the chicken from the buttermilk, shaking off as much as possible. Dredge in the flour, shake off the excess and then dip in the batter.
Fry in batches until golden brown and crisp. Drain on paper towel, then move to a wire rack while you finish the next batch. Sprinkle with salt while hot.
Serve straight away with the sour cream dipping sauce and fresh lime wedges.
