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Fried Chicken...

NUYU20038_20201002_0365-Edit-min (1)

Serves 6


  • 1 x 1.5kg corn fed chicken
  • 1 tbsp ground black pepper
  • 2 tblsp paprika
  • 1 tblsp dried oregano
  • 1 tblspn dried thyme
  • 500ml NuYu Almond Milk
  • 50ml white vinegar
  • 2tsp Sea salt
  • 500g plain flour
  • 350g panko breadcrumbs
  • 80g corn flour
  • Vegetable oil for deep frying
  • Fresh limes to serve


  1. In a large bowl combine the almond milk, vinegar, pepper, salt and spices
  2. Chop the chicken through the bone into small pieces, or alternatively you can use boneless chicken thighs (but the flavour of the bird will always be better on the bone). Place into the milk and marinate overnight
  3. Mix the flour, panko breadcrumbs & corn flour together in a large bowl remove the chicken from the marinade and roll in the crumb mix to coat well. Repeat with all pieces
  4. Heat the oil in a fryer or deep saucepan to 180°C and fry the chicken in batches until golden & cooked through (This should take at least 5-6 minutes)
  5. Drain the chicken on absorbent towel, season with more sea salt & serve with fresh lime wedges
    ** This is an easy recipe to make gluten free my using corn flour from corn and substituting the flour and crumbs for gluten free