Name: Fried chicken
Prep time: 40 min
Cook time: 50 min
Total time: 90 min
Yield: 12
Ingredients: 12 chicken pieces, drumsticks and wings; 800 ml buttermilk; For deep-frying: vegetable oil; 1 eggwhite, whisked to soft peaks; 300 gm self-raising flour (2 cups); 1 tsp onion powder; 1 tsp each ground coriander and ground white pepper; ½ tsp hot paprika; To serve: lemon wedges, aïoli and Tabasco

Fried chicken

Australian Gourmet Traveller recipe for fried chicken.

Serves 12

Prep

40M

Cook

50M

Total

1H 30M

You can steam and coat the chicken pieces in advance so they just need to be fried before serving. You’ll need to begin this a day ahead to marinate the chicken.

Ingredients

12 chicken pieces, drumsticks and wings

800 ml buttermilk

For deep-frying: vegetable oil

1 eggwhite, whisked to soft peaks

300 gm self-raising flour (2 cups)

1 tsp onion powder

1 tsp each ground coriander and ground white pepper

½ tsp hot paprika

To serve: lemon wedges, aïoli and Tabasco

Method

Main

1.Combine chicken and half the buttermilk in a non-reactive container and refrigerate overnight to marinate.

2.Drain chicken and steam in bamboo steamers over a saucepan of boiling water until chicken is cooked through (20-25 minutes). You can prepare ahead to this point. Just cool and refrigerate until ready to fry.

3.Heat oil in a deep saucepan to 170C. Stir eggwhite into remaining buttermilk. Place flour, onion powder and spices in a bowl, and season heavily with sea salt flakes. Dip chicken pieces in buttermilk, then spiced flour and carefully lower into hot oil (take care, the oil will spit). Repeat with 3 more pieces and cook until golden and crisp (3-5 minutes). Drain well and repeat with remaining chicken pieces. Serve hot with lemon wedges, and aïoli and Tabasco for dipping.

Styling by Lisa Featherby

Styling by Lucy Weight