Slow Cooker 'Fried' Chicken
Rating
Crispy coated, fall-apart fried chicken... made in the slow cooker.
Ingredients
- FOR THE 'FRIED' CHICKEN
- 4 skinless boneless chicken thighs
- 150 ml buttermilk
- 75 g Cornflakes
- 2 tsp. smoked paprika
- ¼ tsp. cayenne pepper
- ¼ tsp. fine salt
- 2 tsp. garlic granules
- 2 tsp. onion granules
- 2 tbsp. vegetable oil
- FOR THE BBQ SAUCE
- 100 g ketchup
- 50 ml cider vinegar
- 50 g dark muscovado sugar
- 1 garlic clove, crushed
- 1 tbsp. smoked paprika
- 15 g butter
- Juice of ½ orange
Instructions
- Add the chicken and buttermilk to a mixing bowl, mix together then cover and marinade in the fridge for at least 1 hour or overnight.
- Add the oil to the slow cooker. Whiz the Cornflakes in a food processor then transfer to a bowl and mix with the paprika, cayenne, salt, garlic granules and onion granules and season with black pepper.
- Mix together then lift a piece of chicken out of the buttermilk, shake off excess buttermilk then add to the Cornflake mixture and turn to coat. Add to the slow cooker and repeat with the remaining chicken. Cover with the lid.
- Cook on high for 3 hours, carefully turning over halfway through cooking (the chicken will be extremely tender and beginning to fall apart). The chicken should be deep golden brown on both sides at this point. Continue to cook with the lid off for 10-15 minutes to allow excess moisture to steam off and for the chicken to crisp up more.
- Meanwhile, make the BBQ sauce. Add all the ingredients to a medium saucepan then stir and bring to a boil over medium high heat. Simmer, stirring occasionally, until thickened and sticky, 5-6 minutes. Set aside to cool until ready to serve.
- Serve the chicken with the bbq sauce alongside to dip.
