Why on earth am I thrusting fried chicken infront of your face in bikini season? I’ll tell you why, because I’m weak and have no self control thats why! I actually used my blog as an excuse to make this, “I mean what kind of cooking blog doesn’t include fried chicken? Whoooo doesn’t like fried chicken? (vegetarians, people who live a healthy lifestyle, people who don’t like chicken, weirdos. Just kidding!!) So thats settled fried chicken it is!”
Yep that’s pretty much how it went down.
If this redeems me at all I didn’t thoroughly fry the chicken, I went down a slightly less “heart attack-ish” route and fried the chicken until golden brown then I finished it off in the oven so it’s not as bad for you as you would think. Oh and erm… I served it with mustard mashed potato and homemade coleslaw. If you read that really fast we can pretend I said a side salad with lemon juice garnish instead argggggh!
This was the first time I actually brined my chicken, you don’t have to do this but alot of people swear by it because apparently it makes the chicken far more succulent and moist. I had nine pieces of chicken thighs and legs mixed so I brined them in a glass bowl in the fridge for four hours with just some salt water. If you want to know more about brining you can read up on it here but I fully understand if your first thought is, “ain’t nobody got time for that!” Like I said it’s optional.
So after I’d brined my chicken I seasoned it then left it in the fridge overnight.
To season the chicken I used…
- Garlic powder
- Onion powder
- cayenne pepper
- all purpose seasoning
- salt & pepper
The next day I prepared my buttermilk and flour mixture
- x1 large cup of buttermilk (I just bought a small carton of buttermilk from M&S and used the whole thing)
- quarter cup of water
- 1 large egg
- salt and pepper to season
Some people put MSG seasoninig in this but I didn’t it’s up to you if you want to include this.
- x2 and a 1/2 cups of flour
- x1 cup of cornflour
- x2 tsp salt
- x1 tsp pepper
- x1 tsp all purpose seasoning
- x1 1/2 tsp paprika
- x1 tsp cayenne pepper
- x1 tsp sage
- x1 tsp thyme
For the frying…
- Peanut oil (Groundnut oil)
- Jam thermometer (I bought mine from here)
- Cast iron skillet (if you have one apparently they’re the best but if you don’t have one don’t worry about it, I don’t I just use a normal frying pan although I am investing in a cast iron skillet soon.)
Once your mixtures are prepared, pour your oil into your frying pan filling it half way and wait for it to heat up. After a few moments dip in your thermometer to make sure your oil doesn’t exceed 350C as this will burn the chicken.
Ok so your flour and buttermilk are set aside
Dip your chicken into the buttermilk mixture
Then roll it in the flour mixture, make sure you shake off any access flour as it will just make the coating less likely to stick to the chicken.
Then pop it in your frying pan. I put three pieces of chicken in at a time. and they took about 2 minutes on each side to go golden brown.
As I fried off the chicken I laid them all out on this rack with baking paper underneath.
Once they were all done I lifted this rack with all the chicken on top and popped it into the oven at 200C/400F/Gas Mark 6 and let the chicken cook for 40 minutes. Once the chicken is cooked set aside and sprinkle with salt.
Now for the colelsaw, I bought a half white cabbage cut that in half, cut out the stem in the middle them finely chopped it all and popped it in a large bowl.
With that I combined one half chopped red onion and about six grated carrots, a large dollop of mayonaise, a heaped teaspoonful of mustard and a squeeze of lemon juice.
Mix it all together and wooooo ha perfect fried chicken companion.
Oh and not to forget the mustard mash.
Ain’t no high like a chicken thigh………..
Ain’t no……. nope nothing rhymes with chicken leg damn it! (How many of you started thinking of things that rhyme with leg in your head now haha! Unless your name is Meg or Greg like me you need to let this go.)
Now this……this completes me.
Can I tell you a secret, I also whipped up some God forbid shop bought Bisto gravy and we had this on the side.
I know it was bad of me to make this and most of the time I do eat well but if it’s all in moderation its ok right?
Ohhhh I’m going for a run! (I’m really not)