Fried Chicken with Cherry Cola BBQ Sauce
You can't beat Fried Chicken as a weekend treat. Ditch the takeaway and try James' version at home, complete with a sticky sweet BBQ and cherry cola sauce.
Ingredients
- 600g chicken thighs
- Buttermilk for marinade
- 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 tap dried oregano
- 1 tap dried marjoram
- 2 eggs, beaten
- Veg oil for frying
Sauce
- 2 garlic cloves, crushed
- 100g dark brown sugar
- 1 tsp smoked paprika
- 1 tsp celery salt
- 50ml cherry coke
- 1 tbsp Worcester sauce
- 25ml black treacle
- 300ml ketchup
To serve
- 1 small bunch of mint , chopped
- 1 small bunch of coriander, chopped
- 1 bunch spring onions, sliced
Method
Marinade the chicken thighs in buttermilk overnight.
Heat a deep fat fryer to 170c.
Mix all the spices for the chicken with the flour. Dip the chicken covered in buttermilk in the spice flour mix and deep fry in batches for 2 to 3 minutes. Drain.
To make the sauce, put all the ingredients into a non-stick pan, bring to the boil then simmer for 2 minutes.
To serve, put the chicken onto a platter then spoon over the sauce.
Ingredients
- 600g chicken thighs
- Buttermilk for marinade
- 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 tap dried oregano
- 1 tap dried marjoram
- 2 eggs, beaten
- Veg oil for frying
Sauce
- 2 garlic cloves, crushed
- 100g dark brown sugar
- 1 tsp smoked paprika
- 1 tsp celery salt
- 50ml cherry coke
- 1 tbsp Worcester sauce
- 25ml black treacle
- 300ml ketchup
To serve
- 1 small bunch of mint , chopped
- 1 small bunch of coriander, chopped
- 1 bunch spring onions, sliced
Method
Marinade the chicken thighs in buttermilk overnight.
Heat a deep fat fryer to 170c.
Mix all the spices for the chicken with the flour. Dip the chicken covered in buttermilk in the spice flour mix and deep fry in batches for 2 to 3 minutes. Drain.
To make the sauce, put all the ingredients into a non-stick pan, bring to the boil then simmer for 2 minutes.
To serve, put the chicken onto a platter then spoon over the sauce.
