Gordon's Great Escape

Gordon's Malaysian fried chicken is crunchy, packed with flavoursome spices and a guaranteed crowd pleaser

Gordon: "While it's not a dish for the weight-conscious, the crunchy coating that almost breaks off as you take the first mouthful, exposing the tender inner meat, can be dreamy when cooked to perfection. There is, however, great skill in achieving excellent fried chicken. I think the Malaysians have mastered the technique, just like the Americans, and I was surprised at how delicious fried chicken can be when full of spices.

I ate some of the best fried chicken in Kuala Lumpur as a snack in between filming, and it was that version, called Inche kabin, that inspired this recipe. Whether you have a deep-fat fryer or not, finish the cooking in the oven to ensure the coating is golden brown and the meat is fully cooked. This is a great dish for a crowd, but be prepared to have no leftovers."

Serves 4-6

• 16 pieces of chicken: wings, legs, thighs
• Approx. 1.3 litres milk
• 300g plain flour
• 2 tbsp sea salt
• 2 tbsp cracked black pepper
• 3 tbsp ground coriander
• 2 tbsp ground turmeric
• 1 tbsp cinnamon
• 2 tbsp ground cumin
• 2 tbsp garlic powder
• 2 tsp ground cloves
• 2 tbsp onion powder
• 1 tbsp cayenne pepper
• Vegetable oil, for frying

1. Preheat the oven to 180°C/fan 160°C/gas mark 4. In a large bowl, mix the chicken and 800ml of the milk and refrigerate overnight. Just before cooking, remove the chicken from the fridge and bring it to room temperature. Meanwhile, mix together all the dry ingredients, making sure the spices are well combined. Drizzle 2–3 tablespoons of the remaining fresh milk into the flour in small intervals, forking it through – you want the mixture a little lumpy.

2. If you are using a deep-fat fryer, turn it on and set the temperature to 180°C. Alternatively, pour the oil into a large, deep saucepan, to a depth of about 7cm and place the pan over a medium heat.

3. Drain the chicken in a colander. Toss the chicken in the flour mixture to coat. Pour 400ml milk into a shallow bowl. Dip the chicken into the milk and then into the flour mixture again. Shake off any excess coating and set aside.

4. Check the oil is up to temperature in the deep fat fryer, or drop a piece of the breading into the oil in the pan – if it sizzles immediately you can start frying the chicken. Carefully add the chicken to the oil in batches, turning it to brown evenly.

5. Once the chicken is golden brown, remove from the oil and place on a wire rack to drain. Set on baking trays and cook in the oven for 30–35 minutes until all the flesh of the chicken is cooked. Remove and rest for 5–10 minutes before serving.