Fried Chicken with Cherry Cola BBQ sauce
Crispy fried chicken glazed in a sticky cherry cola BBQ sauce, served with fresh herbs, chilli, and lime. Sweet, smoky, crunchy, and seriously moreish!
Ingredients
- 600g chicken thighs
- 200g plain flour
- 1 tbsp paprika
- 2 tsp onion salt
- 1 tsp black pepper
- ½ tsp celery salt
- ½ tsp dried sage
- ½ tsp garlic powder
- ½ tsp ground allspice
- 1 tsp dried oregano
- 1 tsp dried marjoram
- 300ml buttemilk
- Vegetable oil for frying
Sauce
- 2 garlic cloves, crushed
- 100g dark brown sugar
- 1 tsp smoked paprika
- 1 tsp celery salt
- 50ml cherry coke
- 1 tbs Henderson’s sauce
- 25ml soy sauce
- 25ml black treacle
- 300ml ketchup
To serve
- 1 butterhead lettuce
- 1 small bunch of mint, chopped
- 1 small bunch of coriander, chopped
- 4 spring onions, sliced
- 1 red chilli, sliced
- 1 lime, juice only
Method
Heat a deep fat fryer to 170C.
Pop the chicken into the buttermilk, cover and pop in the fridge overnight.
Mix all the spices with the flour, dip the chicken in the spice flour mix and deep fry in batches for 5 to 6 minutes. Drain.
To make the sauce put all the ingredients into a non-stick pan, bring to the boil then simmer for 4 to 5 minutes.
To serve put the lettuce onto a plate and scatter over the herbs, onions and chilli and squeeze over the lime.
Pop the chicken onto a platter then spoon over the sauce and pop extra sauce into a dipping dish.
Ingredients
- 600g chicken thighs
- 200g plain flour
- 1 tbsp paprika
- 2 tsp onion salt
- 1 tsp black pepper
- ½ tsp celery salt
- ½ tsp dried sage
- ½ tsp garlic powder
- ½ tsp ground allspice
- 1 tsp dried oregano
- 1 tsp dried marjoram
- 300ml buttemilk
- Vegetable oil for frying
Sauce
- 2 garlic cloves, crushed
- 100g dark brown sugar
- 1 tsp smoked paprika
- 1 tsp celery salt
- 50ml cherry coke
- 1 tbs Henderson’s sauce
- 25ml soy sauce
- 25ml black treacle
- 300ml ketchup
To serve
- 1 butterhead lettuce
- 1 small bunch of mint, chopped
- 1 small bunch of coriander, chopped
- 4 spring onions, sliced
- 1 red chilli, sliced
- 1 lime, juice only
Method
Heat a deep fat fryer to 170C.
Pop the chicken into the buttermilk, cover and pop in the fridge overnight.
Mix all the spices with the flour, dip the chicken in the spice flour mix and deep fry in batches for 5 to 6 minutes. Drain.
To make the sauce put all the ingredients into a non-stick pan, bring to the boil then simmer for 4 to 5 minutes.
To serve put the lettuce onto a plate and scatter over the herbs, onions and chilli and squeeze over the lime.
Pop the chicken onto a platter then spoon over the sauce and pop extra sauce into a dipping dish.
