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Fried chicken

You can steam and coat the chicken pieces in advance so they just need to be fried before serving. You'll need to begin this a day ahead to marinate the chicken.

You'll need

12 chicken pieces, drumsticks and wings 800 ml buttermilk For deep-frying: vegetable oil 1 eggwhite, whisked to soft peaks 300 gm (2 cups) self-raising flour 1 tsp onion powder 1 tsp each ground coriander and ground white pepper ½ tsp hot paprika To serve: lemon wedges, aïoli and Tabasco


  • 01
  • Combine chicken and half the buttermilk in a non-reactive container and refrigerate overnight to marinate.
  • 02
  • Drain chicken and steam in bamboo steamers over a saucepan of boiling water until chicken is cooked through (20-25 minutes). You can prepare ahead to this point. Just cool and refrigerate until ready to fry.
  • 03
  • Heat oil in a deep saucepan to 170C. Stir eggwhite into remaining buttermilk. Place flour, onion powder and spices in a bowl, and season heavily with sea salt flakes. Dip chicken pieces in buttermilk, then spiced flour and carefully lower into hot oil (take care, the oil will spit). Repeat with 3 more pieces and cook until golden and crisp (3-5 minutes). Drain well and repeat with remaining chicken pieces. Serve hot with lemon wedges, and aïoli and Tabasco for dipping.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Featured in

Aug 2013

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