bake
Barossa Fried Chicken
recipe by
Peter Clarke // Vintners Bar & Grill
Ingredients - Marinade
1 tsp salt
1 tsp black pepper
1 tsp paprika
1/2 tsp cayenne
1/2 tsp white pepper
1 tsp ground dried herbs, or poultry seasoning
2 cups buttermilk
1.5kg chicken, cut in 8 pieces
Ingredients - Seasoned flour
4 cups plain flour
2 cups SR flour
1 cup Corn flour
4 tsp salt
3 tsp paprika
1 tsp cayenne
4 tsp white pepper
3 tsp garlic powder
3 tsp onion powder
2 tsp oregano powder
3 tsp mustard powder
2 tsp cumin
2 tsp ginger
Method
Marinade the chicken in buttermilk mix overnight.
Drain off excess liquid, coat in the flour mix, leave for 20- 30 minutes to allow the flour to soak up.
Coat again, allow to soak up and if needed coat again, three times max.
Deep fry in 170c oil until cooked. If pieces are big you can place them on a wire rack and in the oven at 160c after deep frying to finish off.
