500 ml(2cups)buttermilk
1 tbspchillipowder
1 tbsponionpowder
1 tbspsmokedpaprika
8 chickenthighsor
drumsticks
Vegetableoilorlard,
fordeep-frying
SPICEDFLOURMIX
400 gm(22/3cups)plainflour
100 gmcornflour
1 tbspsweetpaprika
1 tbspblackpepper
1 tbspgarlicpowder
1 tbspdriedoregano
1 tbspchillipowder
1 tbsphabaneropowder
(seenotep94)
1 tbsp hot sauce1 Combinebuttermilk,chilli
andonionpowders,paprika
anda pinchofseasaltina
largebowl.Addchicken,toss
tocoat,coverthentransferto
thefridgetomarinate(3hours).
2 Removechickenfrom
buttermilkmixtureandsetaside
ona plate.Reservebuttermilk.
3 Tomakethespicedflourmix,
combineallingredients,except
hotsauce,and1 tbspfinesalt
ina largebowl.Add3 tbspof
thereservedbuttermilkmixture
alongwiththehotsauceand
mixwithyourfingersuntilthe
flourmixturestartstoformsmall
clumps.Addchickenandpress
into the mixture to coat evenly.ThisextractfromTheHot
ChickenProjectbyAaron
Turner(HardieGrantBooks,
$48),hasbeenreproduced
with minorGT style edits.Friedchicken with gravy
SERVES 4
Thetrickhereis tonotthrowanyofthelardorfataway,
as it will make the base of the gravy delicious and rich.
Transferchickentoa linedtray
andrefrigerateuntilchilled(2-3
hours),alongwiththereserved
buttermilkmixture.Reserve
thespicedflourmix.
4 Half-filla heavy-based
saucepanordeep-fryerwith
oilorlardandheatto185ºC.
Inbatches,carefullylower
thechickenpiecesintothe
hotfat,shakingthepangently
sotheydon’tsticktogether,
andcookuntilgoldenand
cookedthrough(6minutes).
Becarefulashotfatmayspit.
Removefromtheoiland
transfertoa wireracktocool,
beingsurenottothrowaway
the cooking fat as you go.5 Whilechickenis cooling,
makea whitegravy.Add200ml
ofthereservedcookingfatto
a separateheavy-basedfrying
panovermediumheat,then
whiskintheremainderofthe
spicedflourmixtoforma paste.
Continuingtowhisk,add
enoughofthereservedchilled
buttermilkina slow,steady
streamtoforma thickgravy.
Seasonwithseasaltand
crackedblackpepper.
6 Toserve,pilefriedchicken
piecesontoa largeplateand
pour over the gravy. Digin.●GOURMET TRAVELLER 95