This recipe first appeared in Food magazine.
Follow Food on Facebook, Instagram and sign up to their e-newsletter.
Ingredients
Chilli butter
Method
1.Begin a day ahead. Combine the spices, herbs, garlic granules, pepper and salt, and mix. Reserve 2 tablespoons of the mixture and stir the rest into ½ cup of the buttermilk. Coat the chicken pieces in the buttermilk and refrigerate for 6 hours or overnight.
2.Combine the flours, baking powder and reserved spice mix in a shallow bowl. In another shallow bowl, whisk together the remaining 1 cup of buttermilk and the egg.
3.Fill a large frying pan with oil to 2cm depth; heat until the oil bubbles immediately when the handle of a wooden spoon is dipped in it.
4.Dredge the chicken in the buttermilk mixture, then the flour mixture.
5.Fry chicken for 4-5 minutes per side, until golden brown all over. Internal temperature should reach 74°C. Dredge remaining pieces while the first batch is cooking. Drain cooked pieces on paper towels, then place on a wire rack over a tray in the oven to keep warm.
6.Meanwhile, boil or grill corn cobbettes and make the chilli butter (see below).
7.Spread the chilli butter on the corn cobettes and serve with the crunchy chicken.
Chilli butter
8.Mix the seasonings into the butter.
Note
- If chicken is not cooked after frying, place on a wire rack and finish in a 180°C oven for 8-10 minutes. You can use 1.5kg small chicken pieces with bone in; they will take around 20 minutes in the oven. – Transfer chicken to a rack in the oven once drained or it will become soggy. For an extra crunchy coating, double the flour mixture and dip the chicken twice prior to frying. PER SERVE Energy 730kcal, 3059kj • Protein 39.5g • Total Fat 45.6g • Saturated Fat 9.7g • Carbohydrate 39g • Fibre 4g • Sodium 1034mg
