Fried Chicken and Wedges
This recipe will creates an amazing succulent fried chicken. So many flavours and tastes.Ingredients
01.
Mix 2tsp salt, 2tsp smoked paprika, 2tsp cayenne, 2tsp oregano, 2tsp garlic powder and 2tsp onion powder into a large bowl with the chicken. Mix well so that they are all evenly coated then leave at room temp for 45 minutes. Turn the oven to 220c.
02.
In another bowl mix the potato wedges with 1 tbsp oil and the rosemary and season well. Put into the oven 15 minutes before the chicken has finished resting for 45 minutes.
03.
Mix the remaining spices and salt with the plain flour and cornflour in a bowl. In a separate bowl, crack in the egg, whisk then stir in the buttermilk.
04.
One by one, dip the chicken pieces first in the buttermilk mixture, then in the flour mixture, making sure each piece is completely covered. Layer on a baking tray keeping separate.
05.
Fill a deep heavy bottomed saucepan you have half full with the groundnut oil. Put over a medium heat to maintain a steady temperature. To test that the oil is ready, mix a tsp of the leftover buttermilk with the flour to make a small dough. Drop it into the oil and you are looking for it to brown, puff up and rise to the surface in a minute. If quicker it too hot or slower then too cold.
06.
Starting with a tester, fry the chicken in batches for 10-14 minutes, turning once half way through until crispy. Check the first one to make sure the chicken is cooked through. If the chicken browns too quickly but isn’t cooked all the way through you will need to turn the temperature down on the oil. The oil wants to be around 165c. The temperature will drop once the cold chicken goes in so keep adjusting the heat. Don’t cook more than 3 pieces at once. Serve with salad
