Serves 6 to 8 kids
1 x Large Inglewood Organic Chicken
1½ tablespoon salt
1 tablespoon pepper
300g wheat starch, or corn flour
2 teaspoon dried thyme
2 teaspoon dried parsley
1 teaspoon paprika, chilli powder or cayenne pepper
1 teaspoon cumin powder
1 litre rice bran oil for frying
2 big potatoes
Salt and pepper
200ml reduced brown stock
1 tablespoon butter
1 tablespoon flour
Cut chicken into 7cm small pieces, leaving the bones in. Cut through the bone in the drumstick and slice the meat to the bone to aid cooking.
Combine eggs and buttermilk.
Sprinkle some of the herbs over the chicken pieces, then mix the rest of the herbs with the wheat starch and salt and pepper . Dip the chicken into the flour mix, then into the buttermilk then back into the flour mix.
This goes lumpy and gooey, but that forms a nice crust when you fry.
Heat oil to 180C in a large saucepan or wok.
Slowly add the chicken pieces to hot oil and fry for several minutes until deep golden and crunchy. Place on cake draining tray and if neccesary place in moderate oven to finish cooking for 5 minutes. Sprinkle with a little more salt and pepper if needed. Enjoy hot or cold!
Bake 2 potatoes with their skin on, scoop out the flesh and mouli, adding cream and salt and pepper.
Add butter to flour and whisk into stock to velvet it up. Thicken over low heat.
Serve with a bowl of creamy potato mash and a bowl of gravy for dipping.