I do believe I have thoroughly covered fried chicken on here previously, so excuse the gloss over, this isn’t too different from previous versions, apart from the fact that white meat is used.
1 Apple, granny smith or lemonade are good
Walnuts, toasted and chopped roughly
Red onion, thinly sliced
- Remove the tough outer leaves from the cabbage, peel off enough leaves for the salad and blanch in boiling salted water for a minute, transfer cooked leaves to an ice bath until cool, thoroughly drain and pat dry, slice thinly.
- Slice the apple thinly into matchsticks and toss in a bowl with lemon juice. Add a dollop of mayonnaise. Toss through the cabbage, onions and walnuts, taste and season with salt and lemon juice.
Fried Chicken Strips
- Place buttermilk, 1% salt, cayenne pepper, hot sauce into a zip-lock bag.
- Cut chicken breast lengthways into 1cm slices, place in the bag and massage, put in the fridge and let it rest at least 4 hours.
- Add to a bowl, by weight, 1 part wheat starch, 1 part tapioca starch, 1% salt, 2% garlic powder, 1% cayenne pepper, 1% baking soda. Mix well.
- Tip the chicken out into a colander. Set up a rack over a sheet pan. Take strips of chicken, knocking off excess buttermilk and toss in the starch. Arrange the coated chicken on the rack. When done refrigerate for 30 minutes, remove before heating the oil.
- Heat a few inches of oil in a heavy based pot, I usually use rice bran or canola, but any frying oil, or fat, is fine.
- Set up a rack to transfer the fried chicken to, near the pot is good. I usually have a rack with raw chicken on the right, pot in the middle and rack for cooked chicken on the left.
- When the oil is at 190ºC start carefully laying strips of chicken in the oil, don’t overcrowd the pot, you’ll need to do it in batches.
- Cook for 2–3 minutes, remove to rack and drain.
- Toss the cooked chicken in your favourite hot sauce and serve in a soft bun with Waldorf slaw and most importantly crinkle cut pickles.