Fried Chicken

Method

To brine (can skip this step if time poor)

• 1)

  Start off by making your brine
  – Add to a jar: 1 liter of water, 20g salt, 50g sugar.

• 2)

  Sprinkle sprigs of thyme over the chicken.

• 3)

  Peel the skin of 1 lemon and approx 1 teaspoon of pepper over chicken.

• 4)

  Pour brine over chicken in a dish that allows the chicken to be submerged.

• 5)

  Can pop something on top of chicken of chicken to weight down and ensure it’s submerged.

• 6)

  Cover and pop in fridge overnight.

To buttermilk brine (can skip this step if time poor)

• 1)

  Once chicken has been brining overnight, remove from the fridge and drain off liquid.

• 2)

  Cover in 600mL of buttermilk and pop back in the fridge covered for3 hours or longer.

To make chicken

• 1)

  Once brined in buttermilk remove from the fridge.

• 2)

  Form batter by combining 200g of cornflour (or 100g cornflour and 100g flour), onion powder, garlic powder, smoked paprika, dried thyme, cayenne pepper (optional), a couple of pinches of salt and baking powder in a mixing bowl (preferably a bowl or container with a lid). Mix altogether.

• 3)

  Bring a pot with 2L of frying oil up to approx 190-200C (Frying temp is 180C but will drop once you add the chicken in).

• 4)

  Let excess buttermilk drip off the chicken then pop into the container with the batter mix and shake.

• 5)

  Shake excess flour off then onto the rack. Repeat with all.

• 6)

  Once oil is to 190-200C, pop the chicken in (we did 3 at a time) and make sure it bubbles away when they are added and that the chicken is completely submerged.

• 7)

  Continue to carefully check the oil temp as you may need to increase/decrease stove based on temp.

• 8)

  Ours cooked to perfection at 8 mins! Then remove from the oil and place onto a wire rack to rest. Repeat with all the chicken.

• 9)

  Once it has all finished cooking, give good sprinkle of salt over the chicken on a rack.

• 10)

  Serve on a plate with Heinz Seriously Good Creamy Ranch!