Crispy chicken kids will go crazy for
Recently my son has been obsessed with crispy chicken. It started at a local cafe that makes incredible Tex Mex-style food, including a crispy chicken burger. Naturally, I had to master something similar at home to satisfy my son’s crispy chicken craze.
I wanted to make something that was, well, ‘‘fingerlicking good’’ and reasonably healthy, and that required a selection of not-so-secret herbs and spices.
Using my culinary sense of smell, I was able to come up with a blend that got the approval I was after, while using ingredients I already had in the pantry.
Considering crispy chicken is usually deep-fried, which is not a healthy option, I decided to take a different approach. I threw caution to the wind and put the chicken pieces into a piping hot oven.
I was pleasantly rewarded with crispy chicken, minus the grease. Served with creamy mash and a rich onion gravy, this is a meal my son will request again.
Crispy buttermilk chicken
Buttermilk to tenderise the chicken is the hero in this recipe. It is not so well known on our southern islands but it’s a staple ingredient in Northern American kitchens. A combination of half natural yoghurt and half milk can be substituted.
Preparation time: 30 minutes, plus 2 hours marinating time Cooking time: 40 minutes Serves: 4
■ 1 small free-range chicken or 1.4kg chicken pieces
■ 1 cup buttermilk (see note above)
■ 1 teaspoon salt
■ 1 1⁄4 cups flour
■ 2 teaspoons smoked paprika
■ 1 teaspoon dried oregano
■ 1 teaspoon dried thyme
■ 1⁄2 teaspoon mustard powder
■ 1⁄2 teaspoon ground ginger
■ 1⁄2 teaspoon garlic powder
■ 1⁄2 teaspoon cayenne (optional)
■ 1⁄2 teaspoon cracked pepper
■ 2 tablespoons olive oil
Divide the chicken into eight to 10 pieces. This is easier than it sounds, and you can find video tutorials online. Place the chicken into a bowl and add the buttermilk and salt, and mix well to coat. Cover and place in the fridge for two hours or overnight. Preheat oven to 200 degrees Celsius. Combine the flour, spices and herbs in a shallow dish. Shake off the excess buttermilk from the chicken and coat generously with the seasoned flour.
Arrange the chicken pieces in a single layer on a baking tray, drizzle generously with oil so each piece gets a good lick of oil. Bake for 40 minutes, flipping once during this time, until the chicken is golden and cooked through. Serve the with mash and onion gravy and creamy slaw.
Mash and onion gravy
Make this with fluffy agria potatoes or purple ku¯mara.
Preparation time: 10 minutes Cooking time: 20 minutes Serves: 4
■ 4 medium agria potatoes or ku¯ mara, about 500g, peeled and cut into similar sized pieces
■ 1⁄2 teaspoon salt
■ 30g butter
■ 1⁄4 cup milk
■ Salt and pepper
Onion gravy
■ 1 tablespoon olive oil
■ 1 large onion, thinly sliced
■ 1 teaspoon balsamic vinegar
■ 1⁄2 teaspoon sugar
■ 1 tablespoon flour
■ About 1 cup vegetable or chicken stock
■ Salt and pepper
Place the potatoes or ku¯ mara into a large saucepan, add the salt and cover with water. Boil until tender. Drain well and return to the heat with the butter and milk. Heat until the butter melts then remove from the heat and mash until creamy. Season to taste.
While the potatoes are cooking, make the onion gravy. Heat a heavy-based frying pan over a moderate heat. Add the oil and onion and cook, stirring regularly, for about 10 minutes until the onion is caramelised. Add the vinegar and sugar and cook for another minute until sticky. Stir through the flour then pour over the stock. Bring to a gentle simmer and cook until thickened, about five minutes. Place the mash in a serving dish, pour over the onion gravy and serve.