FEATURE RECIPE
Fried chicken and coleslaw rolls
The fried chicken served at St Katherine's restaurant in Melbourne is the inspiration behind this recipe. You'll need to begin it a day ahead.
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Serves
8
Cooking Time
Prep time 1 hr, cook 1 hr 15 mins (plus brining, refrigerating, cooling, proving, standing)
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70 gm
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fine sea salt
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8
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chicken thigh fillets
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For deep-frying:
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vegetable oil
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500 ml (2 cups)
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buttermilk
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300 ml
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milk
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4
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eggwhites
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350 gm
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plain flour
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50 gm
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rice flour
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2 tsp each
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onion powder and sweet paprika
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1 tsp each
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finely ground white pepper, garlic powder, finely ground dried thyme and dried oregano
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½ tsp
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cayenne pepper
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| Coleslaw with buttermilk dressing |
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400 gm
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white cabbage (about ½), diced
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2-4
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golden shallots, to taste, finely chopped
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100 ml
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buttermilk
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100 gm (⅓ cup)
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good-quality mayonnaise
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Juice
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of ½ lemon
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Large pinch
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of caster sugar
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¼ cup (about 1 bunch)
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chopped chives
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½ cup each
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torn flat-leaf parsley and dill
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| Soft pull-apart rolls |
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185 ml
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milk, plus extra for brushing
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30 gm
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butter
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450 gm
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plain flour, plus extra for dusting
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15 gm
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caster sugar
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10 gm (about 1½ sachets)
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dried yeast
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1½ tbsp
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olive oil, plus extra for greasing
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1
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Bring salt and 2 litres water to the simmer in a large saucepan over high heat, stirring to dissolve. Cool completely, add chicken and refrigerate to brine (overnight).
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2
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For coleslaw with buttermilk dressing, combine ingredients (except herbs) in a non-reactive container, season to taste and refrigerate for flavours to develop (overnight). Add herbs just before serving.
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3
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For soft pull-apart rolls, combine milk and butter in a saucepan over low heat and stir occasionally until melted (5 minutes). Remove from heat, add 135ml water and set aside to cool to lukewarm. Combine remaining ingredients with a large pinch of salt in a bowl. Add milk mixture and mix until smooth, then turn out onto a lightly floured surface and knead until smooth, adding more flour as necessary to form a very soft dough. Transfer to an oiled bowl, cover with a damp tea towel and set aside until doubled in size (40 minutes). Knock back dough, knead until smooth, divide into eight and roll into balls. Place in a lightly oiled 22cm-diameter cake tin, leaving space between each to expand, cover with a damp tea towel and set aside until doubled in size (30-40 minutes). Preheat oven to 180C. Brush rolls with milk, dust with flour, then transfer to oven and bake, rotating tin occasionally, until cooked through and golden (20-30 minutes). Remove from oven and stand for 5 minutes, then remove from tin and cool completely on a wire rack.
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4
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Bring a large saucepan of water to the boil over medium-high heat, drain chicken, add to boiling water and cook until just cooked through (8-10 minutes). Drain and set aside.
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5
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Heat oil in a large saucepan to 180C. Combine buttermilk and milk in a bowl. Whisk eggwhite to soft peaks in a separate bowl, then fold through milk mixture. Combine flours, onion powder, spices, garlic powder and herbs in a separate bowl. Dip chicken in milk mixture, dust with flour mixture, then repeat. Deep-fry in batches, turning occasionally, until golden and hot (5-7 minutes; be careful as hot oil will spit). Drain on absorbent paper. Stuff chicken and coleslaw with buttermilk dressing into soft pull-apart rolls and serve.
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This recipe is from the February 2012 issue of Australian Gourmet Traveller.
Drink Suggestion Aussie chardonnay.
RECIPE Emma Knowles & Lisa Featherby
PHOTOGRAPHY William Meppem
STYLING Emma Knowles
DRINK SUGGESTION Max Allen
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