Fried Brined Chicken
Fried brined chicken with grilled and creamed corn, smoked chilli oil
8 boneless, skinless chicken thighs or 4 breasts cut in half
1 litre water
75g seasalt
50g sugar
Few sprigs thyme
1 onion, cut in 4
2 cloves garlic, smashed
1 teaspoon turmeric
Boil the water, sugar, and salt together with the aromatics. When sugar and salt dissolved, cool completely. Add the chicken and refrigerate overnight.
250g flour seasoned with salt and pepper
500ml buttermilk
Oil for cooking
Remove the chicken from the brine and pat dry with kitchen paper.
Place in a bowl with the buttermilk.
Remove each piece of chicken from buttermilk, dip in the flour, back in the buttermilk and in the flour again. Place on a tray lined with parchment paper.
Heat a thumb nail depth of oil in a large pan ( do this in batches)
When a piece of flour fizzles when added to the oil, add chicken – don’t overcrowd the pan –have the oven on to keep it hot between batches at about 150oc.
Cook the chicken for around 6 minutes each side or until crisp and golden. For bigger pieces finish off in the oven – make sure the meat is cooked through. Drain on paper before serving.
Grilled and creamed corn
3 corn on the cob
150ml sour cream
1 onion, finely chopped
1 clove garlic, minced
3 tablespoons oil
Boil the corn for 5 minutes in salted water, drain and pat dry. Brush with a tablespoon of oil and cook on a grill pan until scorched. Remove the niblets with a sharp knife and set the niblets from one corn aside.
Cook the onion and garlic in the remaining oil until soft and golden. Add the 2 ears corn and cook for 30 seconds. Season. Blend with the sourcream.
Place the corn cream in a bowl, scatter over the grilled corn niblets.
Mix 1 teaspoon smoked paprika with 25ml olive oil and drizzle over the top.
