Fried chicken recipe
| Recipe type: Dinner, Chicken Serves: 4 |
Ingredients
Chicken
8-10 chicken pieces, skin on (drumsticks, thighs, wings are bet)
For the buttermilk soak
500 gm. buttermilk
1 teaspoon salt
½ teaspoon freshly cracked black pepper
3 garlic cloves, bruised
2 teaspoons smoked paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
For the flour breading
3 cups flour
1 teaspoon salt
½ teaspoon freshly cracked black pepper
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon ground coriander
½ teaspoon celery salt
2 liters canola oil for frying
For the roasted corn salad
4 ears of corn
1 cup cherry tomatoes, halved
1 red onion, finely chopped
1 cup finely chopped flat leaf parsley
1 red chili, finely chopped
1 tablespoon olive oil
juice of 1 lime
salt & pepper to taste
Instructions
To soak the chicken, combine the buttermilk with all the spices (I do this in a large ziploc bag) and add the chicken. Mix well to ensure the chicken is well coated then place in a large bowl and place in the fridge for 8-24 hours).
When you are ready to cook the chicken, remove the chicken pieces from the buttermilk and allow the excess to drip off.
Combine all the ingredients for the breading in a large bowl and place the chicken in the flour. Press the flour into the chicken to make sure it's well covered. If you want extra crunch, you could double dip to create a thicker coating.
Heat the oil in a pot and fry the chicken in batches until cooked through and golden brown (around 10-15 minutes depending on size). Drain the chicken on kitchen paper before serving.
To make the salad, roast the corn in a pre-heated oven (250°c with grill on) until charred.
Slice the corn off the cob and place in a bowl with the remaining ingredients. Serve with the fried chicken.
