Britts Southern Fried Chicken With A Spicy Twist Food

SOUTHERN FRIED CHICKEN WITH SPICY TOMATO KETCHUP AND COLESLAW

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4.
• For the southern fried chicken, remove the skin from the chicken pieces and slash the flesh with the tip of a sharp knife.
• Lightly whisk the egg whites together in a bowl and add the chicken, mixing well to coat.
• Place all the breadcrumbs, lemon zest, cayenne pepper, garlic salt, dried thyme, dried oregano, cracked black pepper and sea salt into a bowl and mix until well combined. Dip the chicken pieces in the breadcrumb mixture, ensuring all of the chicken is well coated.
• Heat the vegetable oil in a deep fat fryer to 170C/338F, checking the temperature with a digital thermometer. Alternatively, half-fill a deep, heavy-based pan with the vegetable oil and heat until a breadcrumb dropped in sizzles and turns golden-brown in 30 seconds. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)
• Cook the chicken, a few pieces at a time, in the oil for 6-10 minutes (depending on the size of each piece), or until golden-brown and crisp, turning the pieces over occasionally. Remove with a slotted spoon and place onto a baking tray, then cook the chicken in the oven for 15 minutes, or until cooked through (the juices should run clear when the chicken is pierced in the thickest part with a skewer). Keep warm.
• For the spicy tomato ketchup, place the vinegar, chilli, star anise and sugar into a heavy-based, non-reactive pan and bring to a simmer. Add the tomatoes, then all of the other remaining ketchup ingredients, apart from the cornflour and water mixture. Bring to the boil, stirring frequently to prevent the mixture from catching on the bottom of the pan.
• Reduce the heat to a simmer and cook for 30 minutes, stirring occasionally to ensure the mixture doesn't stick to the bottom of the pan.
• Transfer the ketchup mixture to a food processor and blend to a smooth purée. Strain the mixture through a fine sieve, discarding any solids.
• If the ketchup is too thin for your liking, return the ketchup to a clean pan and bring to the boil. Stir in the cornflour and water mixture and cook until thickened to the desired consistency.
• For the coleslaw, place the egg yolks, vinegar and mustard into a food processor with a pinch of salt and blend until smooth. With the motor running, slowly pour in the oils through the feeder, alternating between them as you go, until the mixture thickens to the consistency of mayonnaise.
• Whisk in the water and lemon juice and season, to taste, with salt and freshly ground black pepper.
• Place the carrots, cabbage, onion and parsley into a bowl and add enough mayonnaise to lightly coat.
• To serve, divide the chicken pieces among four serving plates and spoon the coleslaw alongside. Spoon the tomato ketchup into small ramekins or sauce bowls and serve alongside.

SOUTHERN SPICY FRIED CHICKEN

Steps:

• Sprinkle the chicken pieces with salt and pepper, and place them in a deep-sided baking dish.
• Whisk together the buttermilk, hot pepper sauce, and 1 teaspoon of cayenne pepper in a bowl. Pour the mixture over the chicken, stir to coat all sides of the chicken pieces, and cover the dish with plastic wrap. Refrigerate for about 2 hours to marinate.
• Remove the chicken pieces from the buttermilk mixture, and shake off excess. Discard the remaining buttermilk mixture.
• Place the flour, 1 tablespoon of cayenne pepper, garlic powder, paprika, and salt and pepper to taste in a large plastic zipper bag, and shake well to combine. Place 2 or 3 pieces of chicken at a time into the plastic bag, and shake well to coat the chicken pieces with seasoned flour.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Gently place chicken pieces into the hot oil, and fry until chicken is cooked through and golden brown, 8-10 minutes (breasts and wings) or 13 to 15 minutes (thighs and drumsticks). Drain the fried chicken on paper towels.

SPICY SOUTHERN FRIED CHICKEN

Steps:

• Rinse the chicken with cold water and pat dry with paper towels. Season the chicken with salt and pepper. Place in a large baking dish, cover with plastic wrap, and refrigerate for a least 1 hour or up to 4 hours.
• In a bowl, combine the buttermilk and Tabasco sauce and pour over the chicken, coating all the pieces. Cover with plastic wrap and refrigerate overnight.
• Remove the chicken from the refrigerator 30 minutes before cooking. Place the chicken in a colander and let the excess buttermilk drain off. Reserve the buttermilk, if desired, for dipping the chicken a second time.
• In a deep cast-iron fry pan over medium-high heat, heat the oil to 350 degrees. Preheat an oven to 200 degrees. Line a baking sheet with paper towels.
• In a bowl, whisk together the flour, the 2 teaspoons salt, the 1 teaspoon pepper and the paprika. Dredge the chicken in the flour mixture, shaking off the excess. (For a crispier coating, dip the chicken into the reserved buttermilk and flour a second time.).
• Place half of the chicken in the oil and fry, turning often and maintaining the oil temperature at 325 degrees until the chicken is cooked through. Transfer to the prepared baking sheet and keep warm in the oven. Repeat with the remaining chicken.

BEST EVER SPICY OVEN-FRIED CHICKEN - SOUTHERN

Steps:

• Whisk buttermilk, oil, hot pepper sauce, mustard, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in large bowl to blend well. Add onion, then chicken and turn to coat.
• Cover, chill at least 3 hours or up to 1 day, turning chicken occasionally. I usually get a big gallon ziploc bag and place the marinade and chicken in the bag.
• Place racks on 2 large rimmed baking sheets.
• Whisk breadcrumbs, cheese, flour, thyme, paprika, cayenne and 1 teaspoon salt in large baking dish to blend.
• Remove chicken from marinade, allowing, excess to drip off. Add chicken to breadcrumb mixture and turn to coat completely.
• Arrange chicken, skin side up, on racks on baking sheets.
• Let stand 30 minutes.
• Preheat oven to 425°F Drizzle butter over chicken.
• Place chicken in oven and bake until crisp, golden and cooked through about 50 minutes.
• Serve warm or at room temperature.