Fried chicken with mustard sauce and beans

Fried chicken with mustard sauce and beans

By
From
Hungry For That
Serves
3–4
Photographer
Lauren Bamford

My first food obsession was with fried chicken. As a kid my father made us ayam goreng – chicken deep-fried in coconut oil – which was so good I could never get enough. He used a combination of cumin and fresh turmeric to pop it.

I love that so many countries have their own version. As a teenager, my dream was to open up a restaurant called ‘ILFC’, short for ‘International Language of Fried Chicken’. My idea was that every night I would do chicken from a different country. There’d be Southern Fried Tuesdays, Karaage Wednesdays, Gai Tod Thursdays, Ayam Goreng Fridays, Chicken Schnitzel Saturdays … you get the idea. The idea never came to fruition, but my love for fried chicken never died. So I got working on my own version. This dish takes cues from southern fried chicken with a nod to Japan’s karaage. I like to serve it with dinner rolls, and some raw or blanched green beans.

Ingredients

Quantity Ingredient
1.2kg chicken leg quarters, bone in, (see recipe note)
150g plain flour
150g potato flour
2 teaspoons salt
2 tablespoons garlic powder
2 teaspoons paprika
2 teaspoons cayenne pepper
vegetable shortening or copha, enough for shallow-frying
8 dinner rolls
200g green beans, blanched

Brine

Quantity Ingredient
1 tablespoon black peppercorns
2 tablespoons salt
45g brown sugar
1/2 bunch coriander leaves and stems
1/2 lemon
3 garlic cloves
1 brown onion, halved
3 thyme sprigs

Mustard sauce

Quantity Ingredient
185g american mustard
175g honey
60ml apple cider vinegar
1 tablespoon brown sugar
2 tablespoons worcestershire sauce

Method

  1. To make the brine, combine all of the ingredients and 2 litres water in a saucepan and bring to the boil over a medium heat. Lower the heat and simmer, covered, for 30 minutes. Remove from the heat and let the brine cool completely, then refrigerate for 1 hour.
  2. Cut the chicken pieces in half, separating the drumstick from the thigh.
  3. Put the chicken pieces in the brine and refrigerate overnight. Drain the chicken pieces and rinse under cold water.
  4. To make the chicken coating, combine the plain flour, potato flour, salt, garlic powder, paprika and cayenne pepper in a large plastic bag or a sealable plastic container. Add the chicken to the bag or container with the mixture. Shake until the chicken is well coated.
  5. Heat the vegetable shortening in a frying pan over a low heat. Cook the chicken pieces for 8–10 minutes on each side, or until the coating is crispy and the chicken is cooked through. Be careful not to cook it too fast. It takes time and you have to stick with it.
  6. Meanwhile, make the mustard sauce by whisking together the ingredients in a bowl until combined.
  7. Serve the chicken with the mustard sauce, dinner rolls and green beans.

Note

  • In Australia, this cut of chicken is known as the maryland.
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