± 400g chicken thighs, skinless & deboned
Salt and pepper, to taste
1 cup flour
1 tsp smoked paprika
50g Staffords All Purpose Batter
90g / 90ml ice cold sparkling water
Sour cream dipping sauce:
½ cup sour cream
Squeeze of fresh lime juice
1 Tbsp chives, finely diced
½ tsp onion powder
Salt & pepper, to taste
Fresh lime wedges, for serving
Neutral vegetable oil, for frying
For the dipping sauce:
Mix all ingredients together in a bowl then 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 an hour or up to overnight to tenderize the chicken pieces.
Heat oil to 180˚C.
Place the flour in a shallow bowl.
Remove the chicken from the buttermilk, shaking off as much as possible.
In another bowl combine the Staffords All Purpose Batter, smoked paprika and sparkling water. Whisk well.
Dredge the chicken in the flour mixture. Shake off the excess and then dip in the batter.
Fry in batches until golden brown and crisp.
Drain on paper towel and then move onto 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.