Southern Fried Buttermilk Rangitikei Chicken

4-6 serves
- time

A delicious fried chicken recipe using succulent Rangitikei chicken thighs. Mark Southon proves you don't need the takeaways when you can do it better at home. From Best of New Zealand Food

You Will Need

For the Chicken

Canola oil
salt and pepper
8 Rangitikei chicken thighs

For the brine

4 x lemons
bay leafs
black peppercorns

For the coating

150g flour
20g garlic powder
20g onion powder
1 tablespoon paprika
1 tablespoon cayenne
1 tablespoon salt
1 tablespoon pepper
1 tablespoon celery powder

For the coleslaw

White Cabbage (Shredded) 
Red Onion (Finely Slice) 
Carrot (very finely julienned) 
Lite Mayonnaise (to taste)
Fennel Seeds 

To Make

To make the flour mix combine all the coating ingredients and set aside for later. To make the brine heat a pot of water on the stove and add all the ingredients, bring to the boil and allow to cool.
When completely cold add the chicken and brine for 6 hours. When the chicken is ready take out of the brine and dry on a cloth. Next get three bowls ready, two with flour mix and one with buttermilk.
Dip your chicken portions into the flour mix, shake of excess, then dip into the butter milk and then back into the flour mix. Now you are ready to deep fry. Cook at 160 C for about 4-6 minuets depending on the size of the chicken thighs. Drain off on kitchen towels. They should be golden brown and crispy.

To serve arrange them in a basket and season them with some chopped rosemary salt. Or even between a toasted burger bun and coleslaw with some chili mayo on the side.

For the coleslaw: In a bowl mix cabbage,  red onion and carrot in a lite mayonnaise. Throw in a few fennel seeds for extra flavour.

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