I saw this recipe on TV the other week and thought I would give it a go. The first attempt looked good but it was definitely in the “Hot and Spicy” category. Below is my recipe with the spices toned down a bit so everyone in the family enjoys it. If you like your food hot just add more paprika and cayenne pepper. The recipe calls for a bit of planning as you are suppose to soak the chicken in brine for at least 6 hours. This will ensure the chicken stays succulent, but I am sure you can skip this stage if you are in a hurry.
I served ours on a wonderful fresh coleslaw.
Fresh Thyme, parsley & rosemary
1/4 cup honey
1/2 cup salt
8 Boneless, skinless freerange chicken thighs (I get mine from Lifestyle meats in Dinsdale, Hamilton)
Put all the ingredients, except the chicken, in a large pot and fill with water. Bring to the boil to dissolve the honey and salt and then allow to cool. When cold add the chicken in and put in the fridge for at least 6 hours.
Take the chicken out of the brine and pat dry.
1 cup flour
3 Tblspns garlic powder
3 Tblspns onion salt
1/2 tspn paprika
1/2 tspn cayenne pepper
1 Tblspn cellery seeds
1 tspn pepper
To make the coating, mix together all the dry ingredients in a bowl. Dip the chicken first in the flour and spice mix, then the buttermilk and then again in the flour mix. Meanwhile have your oil heating ready to deep fry the chicken. Fry the chicken in batches and drain on paper towels once golden brown.
Cabbage, carrot, celery, apple and spring onion all finely chopped. Mix through a good quality aioli, or make your own by placing in a whizz 3 egg yolks, 4 roasted garlic cloves, 1 tspn mustard, juice of one lemon and a good pinch of salt. With he motor running slowly drizzle in oil until you get a lovely thick and creamy mayonnaise.