The Fried Chicken Challenge
"What do you want for your birthday dinner Connor?"................ "I don't know...".......... "Maybe something you haven't made before so its a challenge!".............. "Umm ok, like what?"................ "Fried chicken!"..........."Do you mean Southern Fried Chicken?"............... "No, the stuff that African Americans make, its cool!"..........."So you mean Southern Fried Chicken that comes from the southern part of America?" .... "I don't know, do I?".......... "Hard to say but I think so, Fried Chicken it is..."
This was Connor and my exchange over the weekend when we were planning the next part of his birthday celebration. I have to say Southern Fried Chicken is not really on my radar when it comes to planning family meals but, I did have some amazing chicken at Magnolia's in Charleston, South Carolina a couple of years ago, and all I remembered about that was that it was buttermilk fried chicken and it was delicious. So I set out to find a recipe with buttermilk that didn't seem overly arduous or require a deep fryer. After working on a few I found these ingredients and adjusted the cooking style to include 30 mins in the over as my pan would never cope with 80 mins of deep frying without burning my kitchen down! Anyway it was a huge hit, Connor said it was the best thing about his birthday which is high praise! Enjoy xx
8 Chicken Marylands
2 tsp cayenne pepper
2 tsp white pepper
120 ml (¼ cup) Tabasco
1 tsp garlic powder
1 tsp onion powder
2 tsp celery salt
500 ml (1 cup) buttermilk
4 cups plain flour
Olive oil, to shallow-fry
Place cayenne pepper, white pepper, Tabasco, garlic powder, onion powder, celery salt, 1 teaspoon of salt, 2 teaspoons of pepper and buttermilk in a bowl. Mix to combine and coat chicken in the mixture. Cover with plastic wrap and refrigerate overnight to marinate. The next day, remove chicken from fridge 1 hour before cooking.
Place flour in a bowl ready for dipping and preheat your oven to 180C. Fill a large heavy-based frying pan one-third full with oil, and heat on high until it begins to bubble slightly. Drop in a small piece of bread, when it crisps up the oil is hot enough.
Two at a time remove chicken pieces from buttermilk mixture and dip in flour until entirely covered. Shake off the excess flour and gently place the chicken into the oil (you can cook 2 at a time). Cook chicken for 5 minutes on each side or until golden. Remove from pan and place on a wire rack to drain oil. Continue frying the chicken in batches of 2 until all of your chicken is golden and crispy. Transfer the chicken onto oven trays and place in the oven for 30 mins to cook the chicken through.
While the chicken was baking I made potato and sweet potato mash, corn and some steamed greens and we ate it with spicy BBQ sauce. What a treat!