By the way, I was having a one day break from my usual low carb diet, hence having this extravagence.
Mock Kentucky Fried Chicken
|1 kg chicken pieces (thighs, drumsticks, half breast portions)
3 tsps table salt
Enough cold water to cover the chicken
|Trim the chicken of excess fat and put in the brine for at least 2 hours in the fridge.
[Some recipes use buttermilk for this stage.]
|Enough to oil fill the deep-fat fryer||Put the deep-fat fryer to 160 degrees C|
|150g plain flour (use self-raising?)
1tsp Anglesey sea salt
1/2 tsp ground white pepper
1 tsp mild smoked paprika
2 tbsp cornmeal (I used my roast potato mix)
2 tsp dried oregano
2 tsps smoked garlic granules
2 tsps onion granules (I didn't have these)
|Mix the dry ingredients together.
When the chicken has soaked, dry off and toss in the dry ingredients.
|2 eggs, beaten [in a bowl large enough to take the chicken]||Toss the floured chicken pieces in the egg.
Toss the egged chicken pieces in the flour again.
Place on a rack whilst finishing off (you want as few loose bits as possible in the cooking oil).
[If there is enough egg and flour mix left over you could give them, or some of them, a third coating.]
|Cook the chicken in batches for around 16 minutes. Don't overcook but make sure the core temperature is at least 75 degrees C.
Put the chicken pieces in a warm oven for a few minutes to cool down.
These were excellent, well worth doing again.
The brining is supposedly important for southern fried chicken, although some recipes suggested buttermilk was essential.
For the chips (serves 4):
|Oil- enough to fill the deep-fat fryer (I slightly overfilled on purpose!)||Heat the oil to 135 degrees C|
|1.2 kg maris pipers, cut in 1cm thick chips||Cook the chips in the oil for about 10 minutes. You don't want them to pick up any colour!|
|Raise the temperature to 190 degrees C.|
|Cook the chips for 4-5 mins.
Drain on kitchen roll, sprinkle with smoked Anglesey sea salt (or any old salt) and serve.
Served with peas, or peas and sweetcorn.