Fried chicken, potato salad and dirty rice
Ingredients
For the fried chicken
- 3–4 tbsp franks hot sauce
- 250ml/9fl oz buttermilk
- 1 whole chicken, jointed
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp dried thyme
- 3 tsp mustard powder
- 2 tsp dried oregano
- 200g/7oz plain flour
- 100g/3½oz cornflour
- 2 tsp fine salt
- 2 tsp black pepper
- 2 tsp smoked paprika
- 1 red chilli, deseeded and finely chopped
- 1 green chilli, deseeded and finely chopped
For the potato salad
- 3 large potatoes, peeled and diced
- 250ml/9fl oz mayonnaise
- 1 tbsp white wine vinegar
- 1 tbsp American mustard
- 1 tsp salt
- ¼ tsp white pepper
- 2 stalks celery, finely chopped
- 1 onion, chopped
- 3 hard boiled eggs, roughly chopped
- 50–100ml/2–3½fl oz chicken broth, warm
For the dirty rice
Method
To make the friend chicken, • Pre-heat a deep fat fryer to 180C.. Mix the hot sauce into the buttermilk and toss the jointed chicken in with the garlic, onion powder, fried thyme, mustard powder and dried oregano. Cover and marinade in the fridge overnight.
Mix the two flours with the salt, pepper and paprika.
Remove the chicken and toss in the flour.
Deep fry for 8-10 minutes, or until cooked through. Mix the chillies together and set to one side.
To make the potato salad, fill a deep pan with salted water and bring to the boil. Boil the potatoes until tender, strain and allow to cool.
In a bowl, toss the potatoes with all the remaining ingredients and add the hot stock to loosen. Taste and season.
To make the dirty rice, brown the meat in the butter for 10 minutes to colour and cook. Remove from the pan. Add the onions, celery garlic and peppers…cook 15 minutes or so to soften before adding the spices, fry until aromatic. Add the rice and the meat back in. Taste , season if needed, stir in the parsley and serve with a few slugs of Tabasco.
Serve the fried chicken in a bowl and top with the mix of red and green chillies. Serve the potato salad and dirty rice in separate bowls and family serve.
