Yes, in the modern age, the air fryer reigns supreme, but you can't be the old school methods when it comes to a simple fried chicken – Dunk, Dust, Fry & Enjoy.
Ingredients
- 2 chicken breasts (cut into strips)
- 500ml buttermilk
- 50ml chimichurri or hot sauce
- 100g gluten-free flour
- 1 bulb of garlic
- 100ml extra virgin olive oil
- 1 lemon
- 1 tsp mustard
- 1 tsp salt & pepper
- 2 egg yolks
- 1 litre of vegetable oil
Method
- In a wide-based pot or casserole pot heat the vegetable oil up to 180 degrees – eye-balling this can be difficult – a temperature probe works best.
- Mix the chicken strips with the buttermilk & chimichurri or hot sauce.
- Transfer the chicken piece by piece into the flour for dusting –
- Repeat this process again – Dunk & Dust.
- Fry the chicken for 6-8minutes in the oil – remove & season with salt, pepper & lemon zest
- For the Aioli – Roast the garlic in the oven for 40 minutes at gas mark 6 / 200 degrees.
- Remove the garlic from the oven , leave to cool & squeeze out the roasted garlic from the bulbs –
- Add the egg yolks & mustard. Very slowly whisk in the oil until the mixture has thickened and emulsified – now add in the roasted garlic, lemon juice & season with salt.
- Serve with the fried chicken & some lemon wedges.
Chef's Top Tip
When the chicken comes out of the fryer, season the chicken with the zest from the lemon – it will give it a freshness against the fried feeling.
