Craving fried chicken? Here’s three excellent recipes to try at home

Sign up to IndyEat's free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free SIGN UP I would like to be emailed about offers, events and updates from The Independent. Salt chilli fried chicken open image in gallery The fried chicken recipe from Shoreditch restaurant Daffodil Mulligan calls for dried birds eye chilli By: Daffodil Mulligan Serves: 2 Ingredients: 100g rice flour 5g dried birds eye chilli 8g salt 3 chicken thighs Method: Combine all dry ingredients and blend in a food processor. It is likely to remain on the menu for some time to come!” Serves: 4 Ingredients: 400g boneless, skinless, free-range chicken thighs, cut into 2.5cm pieces 1L vegetable oil, for deep-frying 100g plain flour 100g cornflour 1 tbsp Kashmiri red chilli powder 1 tbsp ground turmeric Generous pinch of chaat masala per portion 20g fresh curry leaves, lightly fried, to serve 200g curry leaf mayonnaise, to serve For the spicy marinade: 300g Greek yoghurt 100ml buttermilk 1 tbsp Kashmiri red chilli powder 1 tbsp ground turmeric 3 green chillies, finely chopped 1 bunch of fresh coriander, finely chopped For the pickled mooli: 200g, peeled and thinly sliced 200ml pickling liquor Method: To make the spicy marinade, mix the yoghurt, buttermilk, chilli powder, turmeric, green chillies and coriander together in a bowl. Store in the fridge until required Curry leaf mayonnaise : Ingredients: For the curry leaf oil: 2.5L vegetable oil 1 tbsp mustard seeds 40g of fresh curry leaves 2½ dried Kashmiri red chillies 2½ teaspoons ground turmeric For the curry leaf mayonnaise: 4 large free-range egg yolks Splash of lemon juice 1L curry leaf oil Caster sugar, to taste Sea salt, to taste Method: To make the curry leaf oil, pour the oil in a heavy-based saucepan or kadai, and heat until it is about 180C. Buttermilk fried chicken with chipotle mayonnaise open image in gallery Paul Ainsworth’s fried chicken recipe can be found at the Mariner’s in Cornwall – and now also in your own kitchen By: Paul Ainsworth Serves: 4 Ingredients: 8 chicken thighs 20 slices of pickled green jalapeños 2L vegetable oil for frying 1 lemon and lime for zesting at the end For the chicken thigh marinade: 250ml buttermilk 1 egg 5g garam marsala 5g smoked paprika For the chicken seasoning: 15g garam masala 15g salt For the chicken crumb: 250g plain flour 10g onion powder 10g paprika 10g garam marsala 10g garlic powder 50g cornflakes 5 sheets of filo pastry For the chipotle mayonnaise: 125g plain mayonnaise 15g chipotle paste Juice of half a lemon 1 lemon, zested 1 lime, zested Method: First make the marinade by whisking together all of the ingredients in a bowl.