Below is the recipe for quick-fire fried chicken, a simpler
version of the one Gregory Llewelyn demonstrates in the video
above. You'll find the recipe for the Hartsyard signature fried
chicken in their cookbook, Fried Chicken & Friends, on
"So, you don't have the time or energy to spend three days preparing your fried chicken? What's wrong with you?" says Llewellyn. "Just kidding. Here's a quick version of the Hartsyard process. You can't fast-track everything, though. You still need to allow at least two hours for brining, and another two hours for marinating."
Note "Old Bay Seasoning is an American herb and spice mix, primarily used in Southern US cuisine," says Llewellyn. "I think McCormick must put fairy dust in theirs - it's that good!" It's available from usafoods.com.au. This recipe is from Fried Chicken & Friends ($49.99, hbk) by Gregory Llewellyn and Naomi Hart, published by Murdoch Books and has been reproduced with minor GT style changes.
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