#RoamFree on our blog

chicken soup

Southern Fried Chicken

 

SERVES 4
COOKS IN: 2H 15M PLUS BRINING & TENDERISING
DIFFICULTY: SHOWING OFF
  • Calories
    523
    26%
  • Fat
    13.9g
    20%
  • Saturates
    3.4g
    17%
  • Protein
    27.0g
    60%
  • Carbs
    76.1g
    29%
  • Sugars
    23.6g
    26%

OF AN ADULT’S REFERENCE INTAKE

Jamie's Comfort Food
RECIPE FROM Jamie’s Comfort Food

Ingredients

  • 4 free-range chicken thighs , skin on, bone in
  • 4 free-range chicken drumsticks
  • 200 ml buttermilk
  • 4 sweet potatoes
  • 200 g plain flour
  • 1 level teaspoon baking powder
  • 1 level teaspoon cayenne pepper
  • 1 level teaspoon hot smoked paprika
  • 1 level teaspoon onion powder
  • 1 level teaspoon garlic powder
  • 2 litres groundnut oil
  • BRINE
  • 1 tablespoon black peppercorns
  • 25 g sea salt
  • 100 g brown sugar
  • 4 sprigs of fresh thyme
  • 4 fresh bay leaves
  • 4 cloves of garlic
  • PICKLE
  • 1 teaspoon fennel seeds
  • 100 ml red wine vinegar
  • 1 heaped tablespoon golden caster sugar
  • ½ red cabbage , (500g)

Method

  1. To make the brine, toast the peppercorns in a large pan on a high heat for 1 minute, then add the rest of the brine ingredients and 400ml of cold water. Bring to the boil, then leave to cool, topping up with another 400ml of cold water.
  2. Meanwhile, slash the chicken thighs a few times as deep as the bone, keeping the skin on for maximum flavour. Once the brine is cool, add all the chicken pieces, cover with clingfilm and leave in the fridge for at least 12 hours – I do this overnight.
  3. After brining, remove the chicken to a bowl, discarding the brine, then pour over the buttermilk, cover with clingfilm and place in the fridge for a further 8 hours, so the chicken is super-tender.
  4. When you’re ready to cook, preheat the oven to 190°C/375°F/gas 5.
  5. Wash the sweet potatoes well, roll them in a little sea salt, place on a tray and bake for 30 minutes.
  6. Meanwhile, make the pickle – toast the fennel seeds in a large pan for 1 minute, then remove from the heat. Pour in the vinegar, add the sugar and a good pinch of sea salt, then finely slice and add the cabbage. Place in the fridge, remembering to stir every now and then while you cook your chicken.
  7. In a large bowl, mix the flour with the baking powder, cayenne, paprika and the onion and garlic powders.
  8. Just under half fill a large sturdy pan with oil – the oil should be 8cm deep, but never fill your pan more than half full – and place on a medium to high heat. Use a thermometer to tell when it’s ready (180°C), or add a piece of potato and wait until it turns golden – that’s a sign it’s ready to go.
  9. Take the chicken out of the fridge, then, one or two pieces at a time, remove from the buttermilk and dunk into the bowl of flour until well coated. Give them a shake, then place on a large board and repeat with the remaining chicken pieces.
  10. Turn the oven down to 170°C/325°F/gas 3 and move the sweet potatoes to the bottom shelf.
  11. Once the oil is hot enough, start with 2 thighs – quickly dunk them back into the flour, then carefully lower into the hot oil using a slotted spoon. Fry for 5 minutes, turning halfway, then remove to a wire rack over a baking tray.
  12. Bring the temperature of the oil back up, repeat the process with the remaining 2 thighs, then pop the tray into the oven.
  13. Fry the 4 drumsticks in one batch, then add them to the rack of thighs in the oven for 30 minutes, or until all the chicken is cooked through.
  14. Serve with your baked sweet potatoes, cabbage pickle and some salad leaves.

You may also like

Creamy Asiago Chicken and Mushroom Tortellini Soup

Creamy Asiago Chicken and Mushroom Tortellini Soup

Original content by Closet Cooking Writen by Kevin Lynch Nutrition by Edamam   While the weather is still cool enough I have another soup to share and this one is a tasty creamy asiago chicken and mushroom tortellini soup. The flavour combination of the chicken, mushrooms and especially the asiago in this soup is pretty simple […]

Deviled Chicken Thighs

Deviled Chicken Thighs

Recipe courtesy of Food Network Kitchens   Total Time: 55 min Prep: 15 min Cook: 40 min Yield:4 servings Level:Easy   Ingredients Vegetable oil, for the baking sheet 2 tablespoons unsalted butter 2 cloves garlic, chopped 1 cup Dijon mustard 1/2 teaspoon cayenne pepper 1 1/2 cups panko breadcrumbs 3/4 cup freshly grated Parmesan 1/4 cup […]

Free Range Roast Chicken

Introducing Kitchen at 49’s Free Range Roast Chicken

YOU WILL NEED:  1 whole Free Range chicken 1 onion, cut into 8ths Fresh herbs – thyme, rosemary – about 10 grams of each Small knob of butter 1 lemon, quartered 1 lemon for juice Ina paarmen – chicken spice – enough to sprinkle over the chicken Salt and pepper Olive oil   PREPARATION:  Pre […]

Leave a Reply

Your email address will not be published. Required fields are marked *