Southern Fried Chicken & Harissa Dip recipe

Recipe for Southern Fried Chicken in honour of America’s National Fried Chicken Day on 6 July

Ingredients

1.5kg chicken drumsticks and wings
1 ½ cups buttermilk
330ml Castle Milk Stout
2 teaspoon Harissa paste
¾ cup flour
¼ cup corn-starch
1 ½ cups panko crumbs
1 teaspoon black pepper
½ teaspoon smoked paprika
½ teaspoon garlic powder
1 teaspoon chili powder
1 tablespoon brown sugar
Vegetable oil for deep frying

Harissa dip:
1 can (410g) chickpeas
300ml roasted red pepper sauce
3 Tablespoons olive oil
1 Tablespoon lemon juice
1 clove garlic, finely diced
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon salt
2 teaspoon Harissa paste
2 Tablespoons Castle Milk Stout

How to
Place chicken pieces in a bowl.

In a small bowl whisk together the buttermilk, Castle Milk Stout and Harissa paste, pour evenly over the chicken, cover and refrigerate for 2-3 hours to marinade.

To make the Harissa dip, combine all ingredients in a food processor and blend for one minute, until smooth and creamy. Set aside.

In a medium sized bowl mix together the flour, cornstarch, panko crumbs, black pepper, smoked paprika, garlic powder, chili powder and brown sugar.

Remove chicken from fridge and one at a time dredge the chicken pieces in the flour mixture then gently re-dip in the marinade, then recoat with the flour mixture (double coating of the flour mixture will give you crispier chicken), set chicken pieces aside on a baking sheet.

Allow the coated chicken to sit at room temperature for 10 to 15 minutes.

Add the oil to a large pot until about 20cm deep, heat oil, oil is ready when a pinch of the flour mixture dropped in starts sizzling, don’t let oil get too hot or chicken coating will burn on the outside and be raw on the inside.

Working in batches fry the chicken until golden brown and cooked through, about 15 minutes per batch.

Remove from oil and drain on paper towelling.

Serve warm with Harissa dip.

This Castle Milk Stout recipe was created by J’Something. Click here for more.

Recipe ID 34519

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