1 whole chickens cut into quarters or 6 legs cut in half
Flour coating for the chicken:
200g plain flour
100g rice flour
500g cornflower
5g garlic powder
10g baking powder
25g salt
20g smoked paprika
10g Cajun spice (optional if you like it with a bit of spice)
Chicken Marinade
Mix buttermilk, garlic and oregano together, than add the chicken to the mix.
Leave to marinade over night
Deep Fat Fryer
Set to 150oc
1 parts duck fat
1 parts beef dripping
2 parts rapeseed oil
Method
Rub excess buttermilk marinade off chicken, then place into flour coating.
Give the chicken a good coating shaking off any excess flour.
Leave in the fridge on a tray for at least 1 ½ hours, this will allow the flour to set and form a crust. This can be done the day before
Fry at 150oc for 12 minutes or until it reaches 75oc core temperature.
If you have a large amount of chicken to cook, you can keep one batch warm in an oven at 80oc on a wire rack with a tray underneath while the rest is cooking.
Leave to rest for 5 minutes and serve
Sprinkle with flakes of sea salt and Cajun spice if you want some spice
Daryll YoungHead of Chef Development and Innovation
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