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RECIPES
BUTTERMILK FRIED CHICKEN
Serves 6–8
INGREDIENTS
3 cups butter milk
1 teaspoon each of salt, ground black pepper &
white pepper
2 tablespoons paprika
2 tablespoons dried parsley flakes
5lb chicken pieces
Coating
3 cups plain flour
2 tablespoons garlic salt
1 tablespoon cayenne pepper
1 teaspoon white pepper
METHOD
1.
Combine butter milk with seasonings
and dried spices and mix well. Add
chicken and toss to coat in mixture.
Cover and refrigerate for 2 hours
or overnight.
2.
Fill the deep fryer with 4 quarts of oil.
Preheat oil to 350°F.
3.
Line a baking tray with paper towel and
place a metal wire rack over the top.
4.
Preheat oven 350°F.
5.
Coat 3–4 marinated chicken pieces with
flour mix and place into basket. Cook
in deep fryer for 10–12 minutes or until
chicken is cooked through and coating
is golden and crisp. Drain on wire rack
and place in oven to keep warm. Repeat
with remaining chicken and flour mix,
making sure to reheat the oil
between batches.
Serve warm with coleslaw.
NOTE
For more even cooking, fry similar
sized chicken pieces in batches.
Drumsticks will take longer to cook
through to the bone. Cook larger
pieces first and keep warm in the oven
while cooking the rest.
POTATO SCALLOPS
Makes 6–8 as a side
INGREDIENTS
1.5lbs starchy peeled
2 cups self rising flour, plus extra for coating
Pinch baking soda
1 teaspoon salt
½ teaspoon ground white pepper
2 cups water
Sea salt and malt vinegar to serve
METHOD
1.
Fill the deep fryer with 4 quarts of oil
and preheat to 355°F.
2.
Slice potatoes into 3mm thick slices and
place into a bowl of water with juice of a
lemon to prevent them from browning.
3.
Sift flour, baking, salt and pepper into a
large mixing bowl and pour in
1
⁄
cups of the water. Mix to form a
3
4
smooth batter the consistency of thick
cream. Add remaining water if batter
becomes too thick. Set aside.
4.
Drain potatoes and pat dry with paper
towel. Dust in extra flour, shaking
off excess.
5.
Preheat oven to 350°F.
6.
With basket in lowered position, dip
4–5 floured slices into the batter. Using
tongs, carefully lower slices into hot
oil one at a time to prevent them from
sticking. Cook 2–3 minutes, turning
over half way or until batter has set and
is golden brown. Remove and drain on
paper towel. Place in oven to keep warm.
Repeat with remaining potatoes and
batter, allowing the oil to reheat between
each batch.
Serve hot sprinkled with sea salt and
malt vinegar.
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