The Chronicle

MAURITIAN-STYLE FAMILY FRIED CHICKEN

SERVES 6. PREP 5 MINS. BRINE OVERNIGHT. COOK 8 MINS

- – Brendan Pang

INGREDIENT­S

• 2kg chicken thighs, cut into 2.5cm pieces

• Canola oil, for frying

BRINE MIX

• 2 cups buttermilk

• 2 tbsp dijonnaise

• 2 tablespoon­s sugar

• 1 tbsp salt

• 1 tsp ground black pepper

• 1 tbsp curry powder

DRY MIX

• 2 cups tapioca starch

• 2 tsp ground coriander

• 2 tsp curry powder

• 2 tsp ground peppercorn­s

• 1 tsp turmeric

• ½ tsp kosher salt

DIPPING SAUCE

• 1 cup Dijonnaise

• 1 tbsp curry powder

• 1 tbsp coriander, finely chopped

METHOD

1 To brine the chicken, combine all ingredient­s for the brine in a large bowl. Add in chicken and toss until well coated. Cover and refrigerat­e overnight.

2 To make the dipping sauce, combine all ingredient­s in a small bowl and mix well. Cover and set aside refrigerat­ed until required.

3 Fill a large pan with 2.5cm of oil and heat to 190C. In a shallow bowl, whisk the dry mix ingredient­s. Remove excess brine from chicken and dredge in the dry mix. Fry in batches (as many as you can fit in the pan), turning until golden brown, 6 to 8 minutes. Transfer to a tray lined with paper towel and serve immediatel­y with dipping sauce.

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