Fried Chicken

Chicken Marinade

• Mix buttermilk, garlic and oregano together, than add the chicken to the mix.
• Leave to marinade over night

Deep Fat Fryer

• Set to 150oc
• 1 parts duck fat
• 1 parts beef dripping
• 2 parts rapeseed oil

Method

• Rub excess buttermilk marinade off chicken, then place into flour coating.
• Give the chicken a good coating shaking off any excess flour.
• Leave in the fridge on a tray for at least 1 ½ hours, this will allow the flour to set and form a crust. This can be done the day before
• Fry at 150oc for 12 minutes or until it reaches 75oc core temperature.
• If you have a large amount of chicken to cook, you can keep one batch warm in an oven at 80oc on a wire rack with a tray underneath while the rest is cooking.
• Leave to rest for 5 minutes and serve
• Sprinkle with flakes of sea salt and Cajun spice if you want some spice