buttermilk fried chicken - CHIC-A-BOO style!
is it just me or does fried chicken just so happen to be the perfect cure for those bad days? ;)
(photo credits: Epicurious)
remember digging into your first plate of western-style fried chicken as a kid? the ones you get at hawkers/coffeeshops, typically served with a side of fries, coleslaw and a fried bun? I guess most of us never grew out of that phase, huh?
even at nOm, we crave for good ole’ Singaporean Western food from time to time and fried chicken always hits the spot, making our week a that much better - I guess there’s a reason why they call it a ‘ Happiness Plate’.
recently, we bumped into Rendi, a visually-impaired host at NOX Dine In The Dark who requested for us to cook his go-to version of fried chicken from a local restaurant chain, CHIC-A-BOO. we tried out this recipe adapted from mashed.com & we were so glad he enjoyed it!
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CHIC-a-BOO-inspired Fried Chicken and Wedges
(serves 2-3)
1 kg of bone-in chicken pieces (I combined 3 chicken thighs and 3 drumsticks)
marinade:
1 cup buttermilk
1 egg
1 tsp dried thyme
1 tsp dried basil
2 tsp dried oregano
2 tsp garlic powder
2 tsp onion powder
2 tsp ground ginger
2 tsp paprika
2 tsp chicken powder
1 tsp MSG (such as ajinomoto)
few dashes of ground black pepper
2 tsp salt
dry coating:
2 cups plain flour
3 tbsp potato starch
1 tsp salt
1 tsp ground black pepper
1 tsp baking powder
Oil, for frying
potato wedges:
600g russet potato, cut into wedges
Water, for parboiling
directions
In a bowl, combine the buttermilk together with the rest of the marinade spices. Whisk well and toss in the chicken pieces to coat. Wrap the bowl with cling film and let it marinate in the fridge for at least 6 hours or up to overnight
Whisk together the dry coating ingredients well. Bring out the marinated chicken and let it warm up to room temperature. Roll the buttermilk-coated chicken into the flour and e sure that every crevices is well-coated.
Heat enough oil in a pot for deep-frying. Once hot, submerge the coated chicken into the oil and fry until the crust turns golden brown and crispy. Drain on paper towels to remove excess oil.
For the wedges, boil the potato pieces in a pot of boiling water until halfway cooked. drain the water out and let the potatoes cool down.
Dip the wedges in the remaining buttermilk, coat with the leftover dry coating and deep-fry till golden brown. Drain on paper towels.
Serve chicken and wedges with a side of mayo and sweet chilli sauce and enjoy!
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