Wednesday, 13 February 2013

Fried Chicken

Juicy. Crispy. Chicken. I could end this post with just those three words.

Frugality in the kitchen very often leads to dishes that you might not have otherwise made. It has a tendency to inspire creativity in order to make ingredients stretch that little bit further. And, you can't get much thriftier than being a whole chicken - as long as it's treated right.

Whole chickens offer so much variety. The breasts can be baked or grilled, or turned into goujons or kebabs. The legs and thighs can make a mean coq au vin. The carcass can make a great homemade stock or soup. And the wings can be BBQ'd, naturally. Of course, there's a load more that can be done.

To be able to use the different portions like this, you'll need to know how to fillet a chicken. Trust me, it's not as daunting as it seems. (Check out my video).

Serves 2 (or a greedy 1)

6 pieces of chicken (drumsticks, wings and thighs)
300ml buttercream
5tbsp plain flour
1tbsp smoked paprika
1tsp chilli flakes
1tsp salt
1tsp pepper

Place the chicken in a bowl and entirely cover with the buttercream. Pop this into the fridge for a few hours (8 if you can wait that long), this helps to tenderise it.

Once the chicken has marinated, preheat deep fat fryer to 170C.

Mix the flour and seasonings together. Wipe off as much of the buttercream from the chicken as possible, then coat it in the flour mixture. Fry the chicken for 10 minutes then lower the temperature to 150C and cook for a further 20 minutes. Pat it dry, to remove excess oil, and serve piping hot.