ZFC & Southern Fried Chicken

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ZFC & Southern Fried Chicken
  1. De-skin and score 8 chicken drumsticks - slashing in to the flesh 3 - 4 times each drumstick
  2. Steam until just cooked for 8-10 minutes (alternatively bake covered in tin foil in a little local beer, stock or water for 12 - 14 minutes) - cool a little.
  3. Mix the ingredients for the marinade together.
  4. • Mix in to the chicken and leave for a minimum of 20 minutes.
  5. Whisk the ingredients for the Kentucky batter together with enough water to mix in to a thick batter – whipped cream consistency.
  6. Heat a fryer to a medium hot, approx. 170*c.
  7. Dip the chicken in to the batter until well coated . Shake of any excess.
  8. Deep fry until golden brown and crispy.
  9. Remember to agitate the chicken when cooking for an even brown colour.
  10. Serve with a good dip - I like 3 parts mayo whipped with 1 part maple syrup and a int of seranchi chilli sauce.
Recipe Notes

Above - The battered Version

ZFC – Zena Fried Chicken
The floured version

Portion and Skin your chicken pieces (on the bone or fillets)
Marinate the chicken in buttermilk and a touch of paprika over night.
Toss in a mix of flour (5 tablespoons) to (1 teaspoon each of dried mustard powder, dried oregano, paprika, cumin) and (1/2 teaspoon each of) smoked paprika, salt (or garlic salt), ground black pepper & if wanted1/4 teaspoon chilli or cayenne– multiply as needed
Tip – Coat well before frying, shaking of excess flour mix.
Deep fry on 160*c for 12-16 minutes or until the chicken reaches 70*. It will be really crispy on the outside and moist in the middle.

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