Food with JP passion - The best fried chicken ever

By John Paul Kennedy

I have tried various different recipes in my attempt to establish the best fried chicken ever and I finally found this recipe from one of my favourite home cooks Donna Hay, but I have tweaked it slightly.

The secret to a deliciously moist and tender chicken is steeping it in buttermilk for up to an hour or even overnight if you have time.

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Crispy southern fried chicken

The key to the super crunchy coating is the inclusion of baking powder in the flour mix.

This when it hits the hot oil to fry causes the coating to puff up and become super crunchy.

The fennel seeds add a lovely hit of aniseed and spice making this for me my favourite fried chicken.

These are amazing on brioche burger buns with all your favourite fillings and sides, cut up into chunks in your favourite salad or portion the chicken fillets in goujons for serving at parties.

This is now one of my go to staple Saturday night suppers! Quick and easy to rustle up but super tasty and delicious!

JP fried chicken 4 compressor

Ingredients:

(Serves 4)

4 chicken breast fillets or thighs

deboned and skin off

1 Teaspoon Paprika

1 teaspoon Cayenne pepper

3 tablespoons of Baking Powder

(Doesn’t have to be exact)

2 tablespoon fennel seeds

300ml buttermilk

300g plain flour

500ml vegetable oil

Sea salt and cracked black pepper

Method:

1. Place the chicken fillets, fennel seeds, paprika, cayenne pepper and buttermilk into a bowl and mix together, cover in cling-film and place in the fridge for 30 minutes to an hour.

2. In a tray pop in your flour, salt and Pepper and baking powder and mix together. The baking powder is the key ingredient for when the coated chicken hits the hot oil it causes it to puff up making the chicken super crunchy and delicious!

3. Use a cast iron casserole dish or wok to preheat the oil. It needs to come to 180degrees in temperature. Use a cooking thermometer (if you have one to check the temperature, your local butcher will stock these)

4. Place each piece of chicken into the floured tray and ensure each one is well coated

5. Pop into the hot oil and cook for 8 minutes turning each one after 4 minutes to ensure they are an even golden brown colour and cooked through

6. Place on kitchen paper to soak up the excess oil.

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