SPICED BUT­TER­MILK FRIED CHICKEN

Beau­ti­fully ten­der un­der a crispy, crunchy skin, this mouth-wa­ter­ing dish tastes best when it’s home­made

Sunday Herald Sun - Stellar - - Class - by Donna Hay

“Crispy, crunchy fried chicken tastes best when it’s home­made”

IN­GRE­DI­ENTS

• 2 tea­spoons cracked black pep­per • 1 ta­ble­spoon smoked pa­prika • 1 ta­ble­spoon car­away seeds • 1 tea­spoon cayenne pep­per • 2 tea­spoons sea salt flakes • 2 cloves gar­lic, crushed • 1.4kg chicken pieces • 600ml but­ter­milk • 3 cups (450g) plain flour • 2 ta­ble­spoons bak­ing pow­der • veg­etable oil, for deep fry­ing • may­on­naise and lime wedges, to serve

Method

STEP 1 Place pep­per, pa­prika, car­away and cayenne in a mor­tar and pound with a pes­tle un­til finely crushed. Place half the spice mix­ture in a bowl, add salt and mix well. Set aside.

STEP 2 Place the re­main­ing spice mix­ture in a large bowl, add the gar­lic and chicken and toss well to coat. Pour over the but­ter­milk and re­frig­er­ate for 40 min­utes. Set aside.

STEP 3 Di­vide the flour and bak­ing pow­der be­tween 2 large zip-lock bags. Di­vide the chicken be­tween the bags, dis­card­ing the but­ter­milk. Seal and shake to coat.

STEP 4 Half-fill a large deep-sided sau­cepan with the oil and place over medium heat un­til the tem­per­a­ture reaches 180°C on a deep-fry­ing ther­mome­ter. Cook chicken, in batches, for 6–8 min­utes or un­til golden and cooked through. Re­move, drain on pa­per towel and keep warm. Sprin­kle with re­served spice mix­ture and serve with the may­on­naise and lime wedges. Serves 4.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.