Buttermilk Fried Chicken
with Kimchi
Yield: Serves 4
Prep time: 20 mins
Total time: 30 mins plus marinating time
Preheat oven to 160 degrees
Ingredients
Chicken | 1 whole – jointed into 8 or 10 pieces
Cultured Buttermilk | 600mls
Oil for deep frying
Plain Flour 250g
Sweet smoked paprika – 2 teaspoons
Cumin – 1 teaspoon
Salt flakes – 1 Tablespoon
cracked black pepper
Whole-egg Mayonnaise or Kewpie, some days I am very
partial to naughty Kewpie!
Directions
Place the chicken in a large bowl and completely cover with the buttermilk, toss to ensure all pieces are coated. Refrigerate for at least 30 minutes.
In a high sided saucepan or fryer, heat the oil to 180 degrees celcius.
Place all dry ingredients into a large bowl and mix well, piece at a time place the marinated chicken into the dry ingredient bowl and coat well, pressing to ensure the coating sticks. Cook the coated chicken in small batches. Try not to overcrowd the pan, the oil temperature will drop and the chicken won’t become crunchy. Cook for approximately 6-8 minutes or until golden and cooked through.
Drain well on paper towel and keep warm (see below) whilst you cook in all the chicken. Serve with a side of Kimchi and a generous amount kewpie. There are a host of very easy recipes to make your own mayo too, lets look at that next time.
Special Information
To keep the chicken warm whilst you are cooking the separate batches, preheat your oven to 160 degrees, place chicken on a warm oven tray and into the preheated oven.
Shakshuka with fermented Chilli sauce
Yield: 4
Prep time: 20 mins
Total time: 30-35 mins
Ingredients
Tinned tomatoes | 2 x 400g
Red capsicum | cut into long strips
Garlic cloves | 4 crushed
Brown onion 1 large diced
Olive Oil – 3-4 tablespoons
Cumin – 3 teaspoons
Ground Coriander 2 teaspoons
Fermented Chilli sauce – 2 tablespoons
If you don’t have chilli sauce, use chilli flakes, cayenne pepper, anything that might add a little
heat to your dish.
Free Range eggs – 4 to 8
Labne or Feta cheese – 100g
Parsley, Coriander and Dill – handful of each, roughly chopped.
Directions
Heat the olive oil in a large high sided frypan (with an available lid), add onions and capsicums and season with salt and pepper. Cook on a medium heat until both are softened, add garlic and cook for a further 2 mins. Sprinkle all dry herbs into the pan and stir gently until just fragrant, add tomatoes, you might need to add a small splash of water.
Simmer uncovered for 10 mins until reduced slightly, keep an eye on the mixture and don’t let it get too thick, add more water if necessary.
Make wells in the sauce ready crack the eggs into (better still crack the eggs into a cup and then drop the eggs into the wells in the sauce. Cooks for a few minutes until the whites are just set and the yolks are very runny (use your frypan lid to create steam if you need to), Sprinkle over with crumbled feta, or labne and chopped herbs.
