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- 1 teaspoon hot paprika
- 1 teaspoon onion granules
- 300ml buttermilk
Remove items you already have in your ingredients list above to see the difference.
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- hot paprika1 teaspoon1.10
- onion granules1 teaspoon1.10
- buttermilk300ml0.85
Total3.05
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Marinate the chicken thighs in buttermilk, salt, and black pepper. Cover and refrigerate for at least 2 hours or overnight.
Peel and cube the potatoes. Boil in salted water until tender, about 15 minutes. Drain and let steam dry.
Mash the potatoes with butter, minced garlic, and double cream until smooth and creamy. Season with salt and black pepper.
In a large bowl, mix plain flour, paprika, garlic powder, onion powder, salt, and black pepper. Dredge the marinated chicken in the flour mixture.
Heat vegetable oil in a deep pan over medium heat. Fry the chicken until golden brown and crispy, about 10-12 minutes per side. Drain on kitchen paper.
Trim and blanch the green beans in salted boiling water for 3-4 minutes until tender-crisp. Drain and toss with lemon juice, salt, and fresh thyme.
Plate the crispy fried chicken with a generous serving of garlic mashed potatoes and green beans. Serve immediately for the best texture and flavour.
