Ingredients
Serves 6-83 x Size 9 chickens, cut into 10 pieces
1 litre buttermilk
1quanitity brine mix
1 quantity flour mix
Brine Mix
8 litres water
5 lemons, halved
24 bay leaves
1 bunch thyme
1 bunch flat parsley
½ cup honey
1 head garlic, split
2 cups salt
¾ cup black peppercorns
Flour Mix
5 cups flour
¼ cup garlic powder
¼ cup onion powder
2 tablespoons paprika
1 ½ tablespoons cayenne pepper
2 tablespoons sea salt
1 teaspoon ground black pepper
80 g tomato soup powder
1 cup rice flour
300 g cornflakes, crushed
BBQ Sauce Ingredients
Paste:
1 onion
10 cloves of garlic
2 fresh chillies
2tbsp olive oil for frying
Herbs & Spices:
10 sprigs of thyme
10 sprigs of rosemary
½ bunch of coriander
10 bay leaves
1 tsp cumin seeds
2 tsp fennel seeds
3 tbsp smoked paprika
6 cloves
To finish:
Zest and juice of 1 orange
200 g soft brown sugar
6 tbsp balsamic vinegar
200 ml tomato ketchup
2 tbsp Worcestershire
2 tsp English mustard
200 ml apple juice
Salt & black pepper
Method
For chicken:
1. To make brine mix, bring all ingredients to the boil then cool.
2. Place the chicken pieces in the brine for 8 hours. Remove and rinse.
3. Steam white meat for 10 minutes, dark meat for 20 minutes.
Place in fridge on racks to chill.
4. Combine flour mix ingredients. Dredge chicken in flour mix, then the buttermilk, then back into the flour.
5. Fry until dark golden, and season with salt.
For BBQ Sauce:
1. Blitz the garlic, onion and chilli in a processor until a fine paste forms. Fry the paste using 2 tablespoons olive oil on gentle heat.
2. Blitz the herbs and spices in a food processor and add in the pan.
3. Add in the sugar, stir until it dissolves and turns into a thick brown paste. Deglaze the pan with 250 ml of water and add in the rest of the ingredients.
4. Bring to a rapid boil, simmer for 10 minutes and pass through a fine chinois.
5. At this stage the sauce will still be runny. Return to a clean saucepan and reduce a bit more.