Southern fried chicken ribs & jalapeño mayo

Southern fried chicken ribs & jalapeño mayo

By
From
Huxtabook
Serves
4
Photographer
Chris Middleton

These deliciously moreish snacks are sure to go down a treat; served cold they also make excellent picnic fare. The spiced flour mix is also great dusted on seafood before cooking.

Ingredients

Quantity Ingredient
500ml buttermilk
or 500ml milk, mixed with 1 tablespoon lemon juice
1kg chicken ribs, trimmed of excess fat
vegetable oil, for deep-frying

Jalapeño mayo

Quantity Ingredient
150g japanese mayonnaise, (kewpie)
2 tablespoons jalapeno chilli sauce, or to taste

Spiced flour

Quantity Ingredient
1 teaspoon cayenne pepper
1 teaspoon ground turmeric
3 teaspoons sweet paprika
2 teaspoons sea salt
3 teaspoons ground cumin
1 teaspoon chinese-five spice
3 teaspoons ground coriander
2 teaspoons garlic powder
2 teaspoons onion powder
3 teaspoons ground sichuan peppercorns
2 teaspoons ground white pepper
150g plain flour

Method

  1. For the ribs

    Place the buttermilk in a large bowl or dish and add the ribs. Cover and refrigerate overnight. Soaking the ribs in the buttermilk tenderises the chicken and makes it extra juicy.
  2. For the jalapeño mayo

    Whisk together the mayonnaise and jalapeño chilli sauce and set aside. You can add more or less chilli sauce depending on how spicy you like it.
  3. For the spiced flour

    Mix all the ingredients together in a bowl.
  4. To cook

    Heat about 5 cm of vegetable oil in a large saucepan to 180°C. Test by dipping a wooden chopstick into the oil: the chopstick will sizzle when the oil is ready.
  5. Remove the chicken ribs from the buttermilk in small batches. Toss well through the spiced flour, then shake off the excess using a sieve.
  6. Gently lower the ribs into the oil and cook for 2–3 minutes, or until golden and crisp. Drain immediately on paper towel.
  7. To serve

    Simply spread the mayonnaise out in a circle on a plate, then pile the hot chicken on top.
Tags:
Huxtabook
Huxtable
Huxtaburger
Melbourne
Collingwood
Dan
Daniel
Wilson
chef
restaurant
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