This decadent, savoury US masterpiece is famous around the world. Chicken pieces are marinated in buttermilk, coated with flour and a thick layer of batter, and then deep-fried to perfection, developing crunchy, crispy nubs and chasms that give southern fried chicken its unique textural sensation.
Recipe by Tim Lau, owner at Moonshine & The Po’Boys
*Featured in Crave’s Issue 86, August 2017
PREP & COOK TIME
12 hours; 40 minutes
INGREDIENTS
(Serves 3 to 4)
1 whole chicken, chopped into wings,thighs, drumsticks and breasts
Marinade
250ml buttermilk
62.5g soy sauce
1 tbsp hot sauce
1 tbsp ginger juice
1 clove garlic, minced
A pinch of salt
2 pinches of black pepper
Batter
2 eggs
100ml cold water
500ml self-raising flour
125g cornstarch
1 tsp baking soda
2 tbsp Cajun seasoning
2 tsp chilli flakes
A pinch of salt
2 pinches of black pepper
STEPS
1. Prepare the chicken
- Combine marinade ingredients. Rub the marinade into the chicken and refrigerate overnight.
2. Prepare the chicken
- In a large bowl, combine batter ingredients except the egg and water, and coat the chicken evenly. Shake off excess. In another bowl, combine eggs and water, and rub it into the chicken. Dip the chicken into the batter mixture again. Repeat.
3. Deep-fry the chicken
- Fry the chicken twice. First, heat the oil to 160°C and deep-fry the chicken for eight to 10 minutes until the internal temperature reaches 63°C. Remove the chicken from the oil and allow to rest for 10 minutes. Heat oil to 190°C and fry chicken again for 13 to 15 minutes until golden brown.
4. Serve
- Plate and serve.
