Смажене курча з гострим ананасовим соусом

• курячі стегна8 boneless, skinless
• морська сіль↗2 heaped tsp fine
• пахта↗500ml
• рисове борошно↗200g
• кукурудзяний крохмаль100g
• розпушувач↗3½ tsp
• гостра копчена паприка↗2 tsp
• гранульований часник↗2 tsp
• сухий орегано↗1 tbsp
• рослинна олія↗1 litre

  для глибокого смаження

• листя орегано↗10g

Покрокова інструкція

1. 1

   Cut each chicken thigh into four pieces, then place them in a large bowl. Season well with salt, then pour in the buttermilk and mix thoroughly. Cover and refrigerate overnight.

2. 2

   In a medium bowl, combine rice flour, cornstarch, baking powder, paprika, granulated garlic, dried oregano, 1 tsp salt and ½ tsp freshly ground black pepper. Add the marinated chicken pieces, four at a time, gently mixing to coat well. Shake off excess flour, then place onto a tray.

3. 3

   Heat the oil in a large deep pot (no more than two‑thirds full) to 170 °C or until a bread cube dropped in browns in about 30 seconds. Fry the chicken in small batches for 3 minutes each, until golden and cooked through. This helps maintain the oil temperature and avoids overcrowding the pan.

4. 4

   Place the fried chicken pieces on a clean kitchen towel using tongs to drain excess oil, then transfer them to a rack to stay crisp. Alternatively, lay the fried chicken on a clean tray and keep it warm and crisp in a low‑temperature oven. When all pieces are fried, add the oregano leaves to the hot oil and fry until crisp, about 30 seconds to 1 minute. Arrange the chicken on a serving platter, sprinkle with fried oregano and serve with pineapple sauce (see “serves with” below).