Mains Protein Recipes

Fried Chicken

The ultimate comfort food, this crispy and succulent bird will have you licking your fingers.

Recipe by Jack Carson, executive chef at Restoration.

Prep Time and Cook Time
Up to 24 hours; 15 minutes

Ingredients
(2 servings)
For chicken
• Whole chicken (450g)
• Sunflower oil (2L)
For marinade
• Buttermilk (950ml)
• Lemon juice (1 cup)
• Dried oregano (55g)
• Tabasco sauce (30ml)
For dry mix
• All-purpose flour (450g)
• Cayenne pepper (115g)
• Cracked black pepper (85g)
• Salt (140g)
• Celery salt (30g)
For seasoning
• Salt (to taste)
• Chopped parsley (to taste)
• Ketchup, hot sauce, barbecue sauce (optional)

Steps

  1. Prepare the chicken
    • Stand the chicken on its head and run your knife straight down its back, pulling out the backbone. Taking the half chicken, cut into quarters by isolating the wing from the breast and the thigh from the leg with your knife.
  2. Make the marinade
    • Combine buttermilk, lemon juice, oregano and Tabasco sauce in a bowl, mixing thoroughly. Season with a pinch of salt and pepper.

  3. Marinate the chicken
    • Toss the chicken quarters in the mixture, ensuring the pieces are fully submerged in the marinade.
    • Let the chicken marinate in the refrigerator for at least 10 hours, or up to 24 hours.

  4. Cover in dry mix
    • Combine the flour, cayenne pepper, cracked black pepper, salt, and celery salt in a bowl to create the dry mix.
    • Gently squeeze chicken, allowing excess marinade to fall off.
    • Cover chicken in the dry mix evenly, pressing the flour into the chicken with fingers. • Adhere more flour to any remaining wet spots then shake off excess flour.

  5. Deep fry the chicken
    • Heat the oil to 150°C and add the chicken quarters, putting in the largest pieces first. Fry for six to eight minutes.
    • When the wings start to float in the oil, transfer the chicken to another pot of oil heated to 175°C and let it cook for two to four minutes. Double frying gives the chicken a crispier edge and keeps the meat moist.
    • When the chicken is golden brown, take it out and pat dry with paper towel.

  6. Season and arrange
    Season with salt and parsley to taste.
    • Pair the chicken with an optional sauce of your choice. Ketchup, hot sauce or barbecue sauce all work well.

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