Southern Fried Chicken yes super crispy
on the outside
ultra juicy and tender on the inside
this isn’t about bargain buckets my
friends this is about soul food comes in
three parts ladies and gents we’ve got
the brining we’ve got butter milking and
flowering it’s gonna be incredible so
part 1 brine it’s gonna flavor the meat
it’s gonna hydrate the meat so you’re
gonna get a juicy poultry bird it’s
really really clever use a handful of
black peppercorns a few sprigs of thyme
for fresh bay leaves and four garlic
cloves add a hundred grams of salt and a
hundred grams of brown sugar finish with
400 mils of water give it all a stir and
bring it to the boil then take it off
the heat add another 400 milliliters of
water in there
let this fully cool down then go in with
the chicken for free-range chicken
drumsticks and four thighs keep the skin
on and score right down to the bone
so in with the thighs and in with the
drumsticks so just cover that with some
greaseproof paper or cling film it whack
it in the fridge and I put it in there
overnight 12 hours minimum and that’s
the beginning of the incredible flavor
process now it feels slightly firmer
it’s hydrated it’s probably gained about
10% give it a little shake and straight
into a ziplock bag then guys you’re
ready for stage 2 buttermilk you can get
it in all the supermarkets it’s kind of
like a liquid yogurt and it’s gonna help
to flavor and tenderize this chicken so
I’m gonna squeeze the air out of the bag
and we put that in the fridge for
another 8 hours and you might be
thinking is it worth it while we do it
of course just give it a chicken
just put it in flour and fry it it won’t
taste anything like this you know you
can always cheat but fantastic feasts at
the weekend are about preparing for it
this is the kind of secret spice bit
that they say you know so many secret
blended spices and stuff like that it’s
not that secret I’ll give it to you
start with 200 grams of plain flour then
it’s just 1 teaspoon each of baking
powder smoked paprika cayenne and onion
and garlic powder season with salt and
pepper and give it a good old mix
then go in with the chicken just get
your fingers in and have a good old toss
around you’ve given this chicken some
serious TLC now it’s time to fry half
fill a sturdy Pam of sunflower oil and
heat to 180 degrees Celsius drumsticks
first slowly put them in color it up and
get it crispy in the oil as soon as it
looks nice and golden and gorgeous after
about five minutes put it in the tray do
the same with the thighs grab a few
sprigs of thyme dip in some excess oil
in the tray and then sprinkle it all
over the chicken well it’s in the oven
now 170 degrees Celsius for about half
an hour and until the meat comes away
from the bone and it’ll be gorgeous look
at that incredible crispy chicken I’m so
excited
what I love about this and the whole
kind of idea of this is you take
something junk and you apply the old
values love care attention the brining
the marinating the flour with the secret
blend or not so secret blend and we
create a mountain of delicious loved
food this is finger-lickin chicken like
you’ve never tasted before and to set it
off perfectly I’m serving it with baked
sweet potatoes peppery watercress wedges
of lemon and a crunchy vibrant fresh
pickle this is the most fantastically
indulgent weekend feast that everyone
will love let’s take a bit of that
beautiful chicken a little squeeze of
lemon juice
oh my god it’s just tender crispy
outside and look it’s fried so it is
rich but then when you bang that urn you
gob it’s so delicious I love it this is
stuff that makes me really really happy
guaranteed
[Music]
on the outside
ultra juicy and tender on the inside
this isn’t about bargain buckets my
friends this is about soul food comes in
three parts ladies and gents we’ve got
the brining we’ve got butter milking and
flowering it’s gonna be incredible so
part 1 brine it’s gonna flavor the meat
it’s gonna hydrate the meat so you’re
gonna get a juicy poultry bird it’s
really really clever use a handful of
black peppercorns a few sprigs of thyme
for fresh bay leaves and four garlic
cloves add a hundred grams of salt and a
hundred grams of brown sugar finish with
400 mils of water give it all a stir and
bring it to the boil then take it off
the heat add another 400 milliliters of
water in there
let this fully cool down then go in with
the chicken for free-range chicken
drumsticks and four thighs keep the skin
on and score right down to the bone
so in with the thighs and in with the
drumsticks so just cover that with some
greaseproof paper or cling film it whack
it in the fridge and I put it in there
overnight 12 hours minimum and that’s
the beginning of the incredible flavor
process now it feels slightly firmer
it’s hydrated it’s probably gained about
10% give it a little shake and straight
into a ziplock bag then guys you’re
ready for stage 2 buttermilk you can get
it in all the supermarkets it’s kind of
like a liquid yogurt and it’s gonna help
to flavor and tenderize this chicken so
I’m gonna squeeze the air out of the bag
and we put that in the fridge for
another 8 hours and you might be
thinking is it worth it while we do it
of course just give it a chicken
just put it in flour and fry it it won’t
taste anything like this you know you
can always cheat but fantastic feasts at
the weekend are about preparing for it
this is the kind of secret spice bit
that they say you know so many secret
blended spices and stuff like that it’s
not that secret I’ll give it to you
start with 200 grams of plain flour then
it’s just 1 teaspoon each of baking
powder smoked paprika cayenne and onion
and garlic powder season with salt and
pepper and give it a good old mix
then go in with the chicken just get
your fingers in and have a good old toss
around you’ve given this chicken some
serious TLC now it’s time to fry half
fill a sturdy Pam of sunflower oil and
heat to 180 degrees Celsius drumsticks
first slowly put them in color it up and
get it crispy in the oil as soon as it
looks nice and golden and gorgeous after
about five minutes put it in the tray do
the same with the thighs grab a few
sprigs of thyme dip in some excess oil
in the tray and then sprinkle it all
over the chicken well it’s in the oven
now 170 degrees Celsius for about half
an hour and until the meat comes away
from the bone and it’ll be gorgeous look
at that incredible crispy chicken I’m so
excited
what I love about this and the whole
kind of idea of this is you take
something junk and you apply the old
values love care attention the brining
the marinating the flour with the secret
blend or not so secret blend and we
create a mountain of delicious loved
food this is finger-lickin chicken like
you’ve never tasted before and to set it
off perfectly I’m serving it with baked
sweet potatoes peppery watercress wedges
of lemon and a crunchy vibrant fresh
pickle this is the most fantastically
indulgent weekend feast that everyone
will love let’s take a bit of that
beautiful chicken a little squeeze of
lemon juice
oh my god it’s just tender crispy
outside and look it’s fried so it is
rich but then when you bang that urn you
gob it’s so delicious I love it this is
stuff that makes me really really happy
guaranteed
[Music]
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