Ingredients

Method

• 90 g rolled oats
• 2 T Woolworths chicken seasoning
• 120 g gluten-free flour
• 2 large free-range eggs, whisked
• 12 free-range skinless boneless chicken thighs
• vegetable oil, for frying
For the garlic mayonnaise:
• 6 single clove garlic, peeled (or use slighlty more regular sized garlic)
• 250 g Woolworths reduced oil tangy mayonnaise
• 1 lemon, zested
• 20 g Italian parsley

Method

Ingredients

1. Place the oats and chicken seasoning in a blender and blend to make a rough crumb. Place the flour and eggs in separate bowls and place the oats in a third bowl.

2. Heat the oil in a pan, then quickly coat the chicken thoroughly in the flour, eggs and oat crumb. To test if the oil is hot enough, drop in a grain of oats. If it floats and sizzles, the oil is ready for frying.

3. Carefully drop the chicken into the medium-hot oil and fry for 4–5 minutes on each side, or until cooked through, golden and crispy. Place on a plate lined with kitchen towel.

4. To make the mayonnaise, preheat the oven to 200°C. Place the garlic cloves on a small tray or pan and toss in the olive oil. Roast for 25 minutes, or until the garlic is soft enough to flatten when pressed with your finger. Roughly smash the garlic with the back of a fork and place in a bowl. Add the mayonnaise, lemon zest and segment the flesh (or slice it, whatever is easier). Add the lemon to the mayonnaise mixture, season and mix thoroughly until combined. Serve with the chicken.

Find more chicken thigh recipes here.

Videography: Barry De Villiers
Food assistant: Bianca Jones
Photographs: Shavan Rahim

Deep-frying foods at the correct temperature ensures that the heat of the oil converts moisture into steam and provides a crunchy outer layer, without the food soaking up unnecessary oil. Draining the chicken on kitchen paper straight after frying easily extracts residual oil.