A delicious recipe from Paul Treyvaud best served with crispy potato batons to make a home-made snack box.
- 3 breasts of chicken
- 3 legs of chicken
- 1 pint buttermilk
- 1 tsp paprika
- 1 tsp cayenne pepper (leave out if for kids)
- 1 tsp dried mixed herbs
- a good grind of the pepper mill
- 2 cup plain white flour
- 1 tblsp rock salt
- 0.5 tsp paprika
- 0.5 tsp dried mixed herbs
- Mix the Buttermilk with the Paprika, Cayenne pepper, mixed herbs and Pepper. Cut the breasts in half and separate the drumstick from the thigh on the legs. Ask your butcher to do this if you are not sure. Add chicken to the marinade and leave for minimum 6 hours or ideally over night in your fridge.
- Season your flour with the Rock Salt, Paprika and Herbs and mix in well. Remove Chicken from Marinade and toss in the flour. Once all done add in 3 or 4 pieces at a time into the fat fryer until golden brown. This should take no more than 2 or 3 minutes. Once all the chicken has been done. Put on a baking try and put into a preheated oven at 180c for 30-35 minutes. You can continue to cook in the fat fryer but doing it in the oven means, all the fat will render back out
- For the perfect fries, chop the potatoes into long batons and blanche in boiling water for 3 minutes. Allow to steam dry. Blanche once at 160c into the hot fat fryer and remove once almost golden brown. When your chicken is cooked, remove from the oven and drop fries into fryer at 180c for a remaining 4/5 mins until perfectly crispy. This means your chicken has a few minutes to cool down so you don’t burn yourself whilst eating it and you can actually taste the rewards of all your hard work