Jack’s Original Fried Chicken Recipe

My idea of “taking it easy” in the run up to Christmas is doing fried chicken for 72 people. I you’d like to be one of them, go here to book your seat at the table.


This is my master fried chicken recipe, and because it requires no lengthy marinading process, no exotic ingredients and only one step of cooking. As I’m lucky enough to have a deep fryer at home, I can throw it together if I happen to decide I want fried chicken because it’s Wednesday/I’m bored/need a quick breakfast.




Jack’s Original Fried Chicken Recipe

Feeds 4



6-8 chicken thighs, boneless with skin on
1-2L sunflower oil for fryer


1 thumb sized piece of ginger
4-6 cloves of garlic
1/2 tsp smoked paprika
1 tsp Maldon sea salt
Juice of 1 lime
30ml sunflower oil


Seasoned gram flour coating
250g Gram flour
1 tsp ground coriander
2 tsp paprika
1 tsp onion powder
1 tsp dried thyme
Generous pinch of black pepper
Generous pinch of salt




Cut the thighs into 2 or 3 pieces (depending on size).


In a food processor or pestle and mortar, blitz the garlic, ginger, paprika, salt into a paste. Add lime juice and oil and stir well to combine. Pour over the chicken and leave for 5 mins to overnight.


Preheat the oil in fryer to 190C.


Sieve the gram flour, spices and salt together into a mixing bowl or tupperware container with a lid. With a pair of tongs, lift out 3 or 4 pieces of chicken from the marinade, allowing the excess marinade to drip back into the bowl. Toss chicken pieces liberally in the seasoned gram flour.


Shake off any excess flour and fry the chicken in the hot oil until golden brown and crispy all over and no longer pink in the middle (6-10 mins depending on batch size and thickness of chicken pieces).


Serve immediately with your favourite sides and sauces.


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