Donna Hay: Basics To Brilliance

This recipe is all about crunchy, well-flavoured succulent chicken. You'll be licking the plate - trust us!


  • 2 tablespoons sweet paprika

  • 1 tablespoon fennel seeds, crushed

  • 8 x 125g chicken thigh fillets, trimmed

  • 2 cups (500ml) buttermilk

  • Vegetable oil, for deep-frying

  • 2 cups (300g) plain (all-purpose) flour

  • 1 tablespoon baking powder

  • 2 teaspoons sea salt flakes, plus extra to serve

  • ½ teaspoon cracked black pepper


  • 1.

    Place the paprika and fennel seeds in a large bowl and mix to combine. Add the chicken and toss to coat. Add the buttermilk, mix to combine and refrigerate for 30 minutes.

  • 2.

    Fill a large saucepan two-thirds full with oil and place over medium heat until the temperature reaches 180°C (350°F) on a deep-frying thermometer.

  • 3.

    While the oil is heating, place the flour, baking powder, salt and pepper on a large tray and toss to combine.

  • 4.

    Remove the chicken from the buttermilk mixture, allowing any excess liquid to drip off. Place on the tray with the flour mixture and toss to coat evenly.

  • 5.

    Deep-fry the chicken, in batches, for  5–6 minutes or until crisp, golden and cooked through. Drain on paper towel and keep warm.

  • 6.

    Sprinkle with extra salt to serve.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1347kj
  • Fat Total 101g
  • Saturated Fat 13g
  • Protein 41g
  • Carbohydrate 67g
  • Sugar 6g
  • Sodium 1240mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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TIP: You can also combine the flour mixture in a large zip-lock plastic bag. Seal and shake to coat the chicken. To keep the chicken warm before serving, place it on a baking tray in an oven preheated to 140°C (275°F).

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Posted by Mikhail3Report
Does anyone have the ricotta gnocchi recipe....please?