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Ingredients
  • 500g chicken thigh fillets
  • 280ml buttermilk OR 280ml milk and 1 tbsp white wine vinegar
  • 80ml pickle juice/jalepeno juice (if you don't have any, use white wine vinegar or cider vinegar)
  • 1.5 tsp garlic powder
  • 1.5 tsp smoked paprika
  • 0.5 tsp fine salt
  • 150g gluten free plain flour (I use Asda) or cornflour
  • Approx 750ml frying oil (I use vegetable or sunflower oil)
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