I'm catering a friends wedding and he wants fried chicken on the menu. I really don't have the means to keep up with production.
Can I par-fry the chicken the bake it off and still have a quality product?
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Can I par-fry the chicken the bake it off and still have a quality product?
12 Comments
/well most guys.
Voted the Best Reply!
Here is the link:
http://www.notquitenigella.com/2013/05/10/un-fried-fried-chicken/
And here is the recipe:
Un-Fried Fried Chicken!
750g chicken pieces (I had two thighs, two wings and two drumsticks)
400ml coconut milk
2 stalks lemongrass, pounded with the butt of a knife to split open
1 tablespoon turmeric powder
1 teaspoon chilli flakes
1 teaspoon salt
Flour and buttermilk coating
250ml buttermilk (or add 1 tablespoon lemon juice to regular milk to curdle and thicken it)
2.5 cups plain all purpose flour
1 onion (or use 2 tablespoons onion powder)
2 cloves garlic (or use 2 tablespoons garlic powder)
2 teaspoons ground ginger
2 teaspoons salt
2 teaspoons smoked paprika
2 teaspoons cayenne pepper (omit if you don’t want it spicy)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground black pepper
1 tablespoon oil (use this after baking halfway)
Coconut rice
2 cups basmati or jasmine rice
1 cup coconut milk drained from the chicken
1 1/4 cup water
1 golden shallot, peeled and sliced
2 pandan leaves or pandan flavouring (optional)
1. Firstly wash and dry the chicken pieces. Mix the coconut milk, lemongrass, turmeric, chilli flakes and salt in a large container and mix to combine. Add chicken pieces and marinate overnight.
2. Preheat oven to 200C/400F. Remove chicken from the coconut milk mix and place on a plate. Measure how much coconut milk you have left (set the lemongrass aside when measuring) and make up the rest of the 2 1/4 cup measure with water. Rinse the rice and add to the coconut and water mixture along with the sliced golden shallot, pandan leaf if using and lemongrass sticks and place in a rice cooker or use the absorption method on the stove top steaming the rice without removing the lid for 10 minutes. Turn off the heat and allow to rest for another 10-15 minutes with the lid on to allow it to completely absorb.
3. While the rice is cooking, get the chicken ready. Line a baking tray with baking paper. Take three bowls and in one add the buttermilk. In another, mix the flour along with the onion, garlic, ginger, salt, smoked paprika, cayenne pepper, cinnamon and black pepper. Mix well to distribute spices. Put half of this into the other empty bowl. You will be doing the coconut covered chicken into the spiced flour, then into the buttermilk and then the spiced flour again. This gets messy so have your tray ready to pop into the oven and I’d recommend putting the larger pieces towards the edge of the tray.
4. Bake for 20 minutes and then take out of the oven. If you have white floury parts that haven’t turned golden brush these with the extra oil and turn over the pieces and brush the other side lightly with oil (I only needed to use a small amount just on the white bits). Bake for another 20 minutes. Fluff the rice with a fork and serve the chicken with the rice and extra Tabasco sauce if you like it very spicy.