Crispy fried chicken with maple syrup & chillies

Name: Crispy fried chicken with maple syrup & chillies
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 500 g pack slower reared chicken thigh fillets, each cut in half; 150 g Greek-style yogurt; 1 tbsp Cooks’ Ingredients Deep South Cajun rub; 1 tsp fine salt; Oven fries or chips, to serve (optional); 1 L sunflower oil; 100 g plain flour; 50 g cornflour; 2 tbsp maple syrup, for drizzling; 4 pickled guindillas hot peppers, finely sliced; 20 g pack chives, snipped; Hot sauce, to serve (optional)

This is a real treat and well worth the effort. To maximise the flavour, marinate the chicken overnight – it will become incredibly juicy and tender. You’ll need a digital, sugar or deep fry thermometer for accuracy.

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Serves4
CourseMain meal
Prepare25 mins
Cook20 mins
Total time45 mins
PlusMarinating

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500g pack slower reared chicken thigh fillets, each cut in half
150g Greek-style yogurt
1 tbsp Cooks’ Ingredients Deep South Cajun rub
1 tsp fine salt
Oven fries or chips, to serve (optional)
1 L sunflower oil
100g plain flour
50g cornflour
2 tbsp maple syrup, for drizzling
4 pickled guindillas hot peppers, finely sliced
20g pack chives, snipped
Hot sauce, to serve (optional)

For the slaw

½ red cabbage, stalk removed and leaves shredded
1 tsp caster sugar
1 lemon, juice

At least 3 hours before cooking (or preferably the day before), mix the chicken thighs in a large bowl with the yogurt, Cajun rub and salt. Once completely coated, cover the bowl and chill in the fridge until needed.
To make the slaw, mix the cabbage with the sugar, lemon juice and a generous scattering of salt one hour before cooking. Massage the cabbage so the liquid and sugar soaks in, then set aside.
Cook the fries or chips, if using, according to pack instructions. Otherwise, preheat the oven to 200ºC gas mark 6 to keep the chicken hot later. Heat the oil (it should be 2cm in depth) in a large, wide pan until it reaches 180ºC on the thermometer, then turn down the heat to keep it at 180ºC.
Line a baking tray with plenty of kitchen paper, and mix the flour and cornflour together on a plate with some salt. Lift half the chicken pieces out of the marinade without shaking them and put straight onto the plate of flour. Turn and scatter flour over the top, including all the nooks and crannies, until coated with a thick layer of floury yogurt.
Once coated, place the chicken carefully into the oil and cook for 8-10 minutes, turning occasionally, until a deep golden brown, and the chicken is cooked through with no pink meat and the juices run clear. Keep the oil temperature around 160-170°C while frying if possible. Once cooked, transfer the chicken to the lined baking tray and keep on a shelf towards the bottom of the preheated oven while you fry the second batch – it’s so moist that it won’t overcook.
Transfer the chicken to a serving plate, drizzle generously with the maple syrup, then scatter with the guindillas. Squeeze the liquid from the cabbage, then toss with the chives and serve with the chicken, chips and hot sauce, if using.

Cook’s tip

Dispose of the used cooking oil by allowing it to cool completely, then pour back into the bottle and place in the rubbish or your food waste recycling bin. To make this gluten free, use rice flour instead of plain flour.

Typical values per serving (excluding fries and hot sauce) when made using specific products in recipe