Ingredients
| 2 x chicken thighs, 2 x drums & 2 x wings (I used Bostock brand) | |
| 1 litre hot water | |
| 135g salt | |
| â…› cup sugar | |
| 600ml buttermilk | |
| 1 litre canola oil | |
| 500g standard flour | |
| 50g tempura flour | |
| 1 tablespoon turmeric | |
| 15g garlic powder | |
| 15g onion powder | |
| 175g panko breadcrumbs | |
| red-chilli yogurt, to serve | |
| homemade pickles, to serve | |
| 1 fresh lime, to serve | |
| FOR THE RED-CHILLI YOGHURT | |
| 900g plain yoghurt (I used The Collective brand) | |
| 100ml pure olive oil | |
| 1 tablespoon smoked paprika | |
| 4 large cloves garlic, finely sliced | |
| 100g red chilli, deseeded, sliced finely | |
| FOR THE HOMEMADE PICKLES | |
| 400ml water | |
| 200g caster sugar | |
| 200ml cider vinegar | |
| 1 large red onion, thinly sliced into rings | |
| 1 telegraph cucumber, peeled and sliced thinly |
Instructions
| 1. | If the thighs are on the large side, cut in half so the chicken pieces are a uniform size for even cooking. |
| 2. | Make a brine by combining the hot water, 115g salt and the sugar. Cool in the fridge before use. |
| 3. | Submerge the chicken in the cold brine and refrigerate for 2 hours. |
| 4. | Drain, wash and dry the chicken thoroughly, place into a bowl and pour over the buttermilk. |
| 5. | Cover and marinate in the fridge for at least 2 hours but preferably overnight. |
| 6. | In a large saucepan heat the oil to 175°C. Regulate the heat with a thermometer. For safety it is very important to use a pot big enough that the oil doesn’t overflow while frying. |
| 7. | In a bowl, mix the flours, turmeric, garlic powder, onion powder, breadcrumbs and the remaining salt. |
| 8. | Coat the chicken in the flour one piece at a time, being sure that the flour has thoroughly stuck into every part of the joint. |
| 9. | Once you have coated your chicken, carefully add to the hot oil. |
| 10. | If needed, fry the chicken in two batches. |
| 11. | Fry for 8 minutes at a continuous 175°C heat. |
| 12. | Check for doneness by checking the biggest piece. |
| 13. | Carefully remove the chicken and put onto paper towels, then season with a little sea salt. |
| 14. | Serve the chicken with the red-chilli yogurt, homemade pickles and a cheek of lime. |
| 15. | FOR THE RED-CHILLI YOGHURT |
| 16. | Line a sieve with a cloth and set it over a large bowl. |
| 17. | Empty in the yoghurt and leave to drain for 2 hours. |
| 18. | Set aside the yoghurt and reserve 100ml of the whey. |
| 19. | Gently heat the olive oil and whisk in the smoked paprika. |
| 20. | Liquidise the garlic, red chilli and whey together until smooth. |
| 21. | Add the paprika oil and continue liquidising until the chilli is fully blended. |
| 22. | Pass through a fine sieve, then stir into the yoghurt. |
| 23. | Season to taste with sea salt. |
| 24. | FOR THE HOMEMADE PICKLES |
| 25. | Bring the water to the boil and pour over the sugar to dissolve. |
| 26. | Add the vinegar and refrigerate until cold. |
| 27. | Divide the pickling liquid evenly between two bowls. |
| 28. | Put the onion into one bowl and the cucumber into the other, submerging the vegetables in the pickling liquid. |
| 29. | Store covered in the fridge – these are better kept for a few days before using. |
Recipes and food styling Des Harris / Photography Tony Nyberg
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