CRANBLE FRIED CHICKEN...We love this recipe here, works just as well in a seeded bap with some shredded lettuce and mayo
First job is to cure the chicken thighs a bit, place onto a wire rack over a baking tray and season with sea salt pop into the fridge uncovered and leave for minimum of 2 hours
Combine the buttermilk, thyme, Hot Sauce, Hendersons, 1 tablespoon of the salt, and 1 1/2 teaspoons of paprika in a mixing bowl large enough to contain all of the chicken pieces with at least 1 inch to spare. Add the chicken and turn to coat fully in the marinade. Cover with cling film and pop into your fridge for at least 6 hours or overnight. Remove the chicken from the fridge about 45 minutes before frying.
Line a large baking sheet with foil. In a shallow bowl or baking sheet combine the flour, remaining 1 tablespoon salt, paprika, and 1 crack of black pepper. Remove the chicken from the buttermilk marinade and roll it around in the seasoned flour until completely covered. Set it on the prepared baking sheet. Dip the coated chicken pieces once more in the marinade, then again in flour. Return the pieces to the baking sheet (a few minutes' rest makes for a sturdier, crisper coating).
Have a wire cooling rack set over kitchen roll ready. In a large, heavy heavy bottomed pan or tabletop fryer heat 1 1/2 inches of oil over medium heat until it reaches 190C on a temperature or cooking thermometer. Using kitchen tongs, add a few chicken pieces at a time to the hot oil (don't put too many in at once or it will lower the temperature, making for greasy chicken). Fry the chicken until golden on both sides, should take about about 10 minutes be careful your oil doesn't get too hot as your chicken will burn . Transfer the cooked chicken to the wire rack. Serve immediately with hot sauce and Mayonnaise, or in a seeded bap with some shredded lettuce