FRIED CHICKEN IN A BASKET

FRIED CHICKEN IN A BASKET

This is a really nostalgic dish that reminds me of when I was a naughty boy who had just passed my driving test. We used to go out to a great country pub called The Mill, at Withington, about 10 miles outside Gloucester city centre and in the middle of the countryside. It has the local reputation of being the first pub to serve ‘chicken in a basket’. This was a proper posh dish when I was growing up, a great dish in a fantastic setting. This version is inspired by my memories, but with more of a spicy, smoky kick.

INGREDIENTS

SERVES: 4

9 chicken pieces, such as thighs, drumsticks and breasts, all on the bone

500ml buttermilk

100g plain white flour

50g cornflour

2 tablespoons smoked paprika

2 tablespoons sweet paprika

4 teaspoons salt

2 teaspoons dried basil

2 teaspoons dried oregano

2 teaspoons dried marjoram

2 teaspoons dried sage

2 teaspoons chilli powder

2 teaspoons garlic powder

2 teaspoons onion salt

2 teaspoons ground white pepper

vegetable oil

coleslaw, to serve

 

For the brine:

1 litre water

500g sea salt

150g demerara sugar

1 tablespoon black peppercorns

2 cloves

1 bay leaf

1 sprig of thyme

METHOD

1: A day ahead, mix all the ingredients for the brine together in a saucepan over a high heat and bring to the boil, stirring to dissolve the sea salt and sugar. Pour into a large non-metallic bowl and leave to cool completely. When the brine has cooled, add the chicken pieces. Cover the bowl with clingfilm and leave it in the fridge for 8 hours

2: After 8 hours, remove the chicken from the brine and pat dry. Place the chicken into a large plastic container, pour over the buttermilk and use your hands to make sure each piece is well coated. Cover the container and place it in the fridge for 12 hours

3: Just before you are ready to cook, mix the flour, cornflour and all the herbs and spices together in a small roasting tray.

4: Remove the chicken from the buttermilk and scrape off as much of the buttermilk as possible

5: One by one, roll each chicken piece in the herb and spice mix, shaking off the excess. Leave to one side and preheat an oven to low.

6: Heat about 1cm vegetable oil in a frying pan over a medium-low heat. Add only 2 or 3 pieces of chicken at a time and fry for 6–7 minutes on each side until the juices run clear when you pierce the pieces and they are lightly coloured.

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INGREDIENTS

SERVES: 4

9 chicken pieces, such as thighs, drumsticks and breasts, all on the bone

500ml buttermilk

100g plain white flour

50g cornflour

2 tablespoons smoked paprika

2 tablespoons sweet paprika

4 teaspoons salt

2 teaspoons dried basil

2 teaspoons dried oregano

2 teaspoons dried marjoram

2 teaspoons dried sage

2 teaspoons chilli powder

2 teaspoons garlic powder

2 teaspoons onion salt

2 teaspoons ground white pepper

vegetable oil

coleslaw, to serve

 

For the brine:

1 litre water

500g sea salt

150g demerara sugar

1 tablespoon black peppercorns

2 cloves

1 bay leaf

1 sprig of thyme

METHOD

1: A day ahead, mix all the ingredients for the brine together in a saucepan over a high heat and bring to the boil, stirring to dissolve the sea salt and sugar. Pour into a large non-metallic bowl and leave to cool completely. When the brine has cooled, add the chicken pieces. Cover the bowl with clingfilm and leave it in the fridge for 8 hours

2: After 8 hours, remove the chicken from the brine and pat dry. Place the chicken into a large plastic container, pour over the buttermilk and use your hands to make sure each piece is well coated. Cover the container and place it in the fridge for 12 hours

3: Just before you are ready to cook, mix the flour, cornflour and all the herbs and spices together in a small roasting tray.

4: Remove the chicken from the buttermilk and scrape off as much of the buttermilk as possible

5: One by one, roll each chicken piece in the herb and spice mix, shaking off the excess. Leave to one side and preheat an oven to low.

6: Heat about 1cm vegetable oil in a frying pan over a medium-low heat. Add only 2 or 3 pieces of chicken at a time and fry for 6–7 minutes on each side until the juices run clear when you pierce the pieces and they are lightly coloured.

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TOM KERRIDGE'S PROPER PUB FOOD (2013)

Inspired by British pub classics, recipes you can cook in your own kitchen, with my simple twists to make them sensational.

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