DIXIE FRIED CHICKEN

YOU WILL NEED

BRINE

  • 1 tsp Vegetable Oil
  • 1 small Onion or Shallot, finely chopped
  • 3 cloves Garlic, chopped
  • 3 tbsp Sea Salt
  • 3 each Rosemary Branches
  • 1 lt Boiling Water
  • 1 Lemon, halved

CHICKEN

  • 12 pieces Chicken, thighs, drumsticks, wings or a mix
  • 500g Plain Flour, sifted
  • 1 tbsp Black Pepper
  • 15g DIXIE FRIED CHICKEN GOURMET SEASONING
  • 2 tbsp Sea Salt
  • 1 tbsp Baking Powder
  • 250ml Buttermilk or Whole Milk
  • 1.5lt Vegetable Oil for Frying

COLESALW

  • 500g Purple Cabbage, shredded
  • 500g Green Cabbage, shredded
  • 250g Carrot, grated
  • 1 bunch Coriander, roughly chopped
  • 200g Peanuts or Almonds, toasted and roughly chopped
  • 3 tbsp Olive Oil
  • Salt & Pepper to taste

RUSTIC FRIES

  • 4 EA Potatoes (large)
  • ¼ TSP Sea Salt
  • ¼ TSP Black Pepper
  • Olive Oil Extra Virgin

TO MAKE

Preheat oven to 150°C

BRINE

Heat the oil in a saucepan over medium heat and sauté the onion until soft and translucent. Add the garlic, salt and rosemary, and cook for 30 seconds. Add the hot water and lemon, squeezing the juice into the water, taking care to remove any seeds.

Remove from heat once the salt has dissolved and allow to cool.

RUSTIC FRIES

Wash and cut the potatoes leaving the skin on into rough pieces. Toss the potatoes in the seasoning flour to coat, fry until golden and crispy.

COLESLAW

In a mixing bowl combine the cabbage, carrots, coriander, and toasted nuts. Toss in olive oil and lemon juice and season with salt and pepper.

CHICKEN

Place the chicken pieces in the brine and refrigerate for a minimum of 4-6 hours. Overnight is even better.

Remove the chicken from the brine, rinse in cold water, pat dry with kitchen paper and set aside.

Mix the flour and DIXIE FRIED CHICKEN GOURMET SEASONING in a bowl. Divide between two bowls and pour the buttermilk into a third bowl. Set a rack on top of a paper towel.

Dust the chicken in the flour mixture, shaking off the excess, then dip into the buttermilk then dip again in the 2nd bowl of flour. Place the dredged chicken pieces on a rack over a baking tray for the excess to drip off.

Heat the oil in a large pot to 180°C. Gently fry the chicken until beautifully golden brown and crunchy and cooked through. (10-15 minutes depending on the size of your chicken pieces.)

Keep warm in an oven until you have fried all the chicken then serve with your favourite sauces. Also delicious popped into a toasted bun!

dixie fried chicken

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