Recipes
Fried Chicken
Ingredients
-
Chicken marinade
-
250 ml buttermilk
-
5g salt
-
3 garlic cloves sliced
-
20g dried oregano
-
1 whole chickens cut into quarters or 6 legs cut in half
-
Flour coating for the chicken:
-
200g plain flour
-
100g rice flour
-
500g cornflower
-
5g garlic powder
-
10g baking powder
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25g salt
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20g smoked paprika
-
10g Cajun spice (optional if you like it with a bit of spice)
Chicken Marinade
- Mix buttermilk, garlic and oregano together, than add the chicken to the mix.
- Leave to marinade over night
Deep Fat Fryer
- Set to 150oc
- 1 parts duck fat
- 1 parts beef dripping
- 2 parts rapeseed oil
Method
- Rub excess buttermilk marinade off chicken, then place into flour coating.
- Give the chicken a good coating shaking off any excess flour.
- Leave in the fridge on a tray for at least 1 ½ hours, this will allow the flour to set and form a crust. This can be done the day before
- Fry at 150oc for 12 minutes or until it reaches 75oc core temperature.
- If you have a large amount of chicken to cook, you can keep one batch warm in an oven at 80oc on a wire rack with a tray underneath while the rest is cooking.
- Leave to rest for 5 minutes and serve
- Sprinkle with flakes of sea salt and Cajun spice if you want some spice
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