Southern fried chicken ribs & jalapeño mayo


  • Serves 4 people

"These deliciously moreish snacks are sure to go down a treat," says Daniel Wilson. "Served cold they make excellent picnic fare. The spiced flour mix is also great dusted on seafood before cooking." Chicken ribs are pieces of bone-in breast; they're available from poultry shops and butchers.

  • 500 ml (2 cups) buttermilk (or 500ml milk mixed with 1 tbsp lemon juice)
  • 1 kg chicken ribs, trimmed of excess fat
  • For deep-frying: vegetable oil
  • Jalapeño mayo
  • 150 gm Kewpie mayonnaise (see note)
  • 2 tbsp jalapeño chilli sauce, or to taste
  • Spiced flour
  • 150 gm plain flour
  • 3 tsp each sweet paprika, ground cumin, ground coriander and ground Sichuan peppercorns
  • 2 tsp each garlic powder and onion powder
  • 1 tsp each cayenne pepper, ground turmeric and five-spice
01   Pour buttermilk into a large bowl, add ribs, cover and refrigerate overnight. (Soaking the ribs in buttermilk tenderises the chicken and makes them extra juicy.)
02   For the jalapeño mayo, whisk together mayonnaise and jalapeño chilli sauce. Set aside. You can add more or less chilli sauce depending on how spicy you’d like it.
03   For the spiced flour, mix all the ingredients together in a bowl with 2 tsp each sea salt and ground white pepper.
04   Heat about 5cm of vegetable oil in a large saucepan to 180C. Test by dipping a wooden chopstick into the oil: it will sizzle when the oil is ready. Remove chicken ribs from the buttermilk in small batches. Toss well in the spiced flour, then place in a sieve and shake off the excess. Gently lower the ribs into the oil and cook for 2-3 minutes, or until golden and crisp (take care, the oil will spit). Drain immediately on paper towels.
05   To serve, simply spread the mayonnaise in a pool on a plate, then pile the hot chicken on top.

Note Kewpie mayonnaise, a Japanese brand, is available from Japanese grocers. This recipe is from Huxtabook ($49.95, hbk) by Daniel Wilson, published by Hardie Grant Books, and has been reproduced with GT style changes. 

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