Breville BDF500 brochure Buttermilk fried chicken, Potato Scallops, Coating

Recipes

Buttermilk fried chicken

Serves 6-8

INGREDIENTS

3 cups butter milk

1 teaspoon each of salt, ground black pepper & white pepper

2 tablespoons paprika

2 tablespoons dried parsley flakes 2.5kg chicken pieces

Coating

3 cups plain flour

2 tablespoons garlic salt

1 tablespoon cayenne pepper

1 teaspoon white pepper

METHOD

1.Combine butter milk with seasonings and dried spices and mix well. Add chicken and toss to coat in mixture. Cover and refrigerate for 2 hours or overnight.

2.Fill the deep fryer with 4 litres of oil. Preheat oil to 160°C.

3.Line a baking tray with paper towel and place a metal wire rack over the top.

4.Preheat oven 160°C.

5.Coat 3-4 marinated chicken pieces with flour mix and place into basket. Cook in deep fryer for 10-12 minutes or until chicken is cooked through and coating is golden and crisp. Drain on wire rack and place in oven to keep warm. Repeat with remaining chicken and flour mix, making sure to reheat the oil between batches.

Serve warm with coleslaw.

NOTE

For more even cooking, fry similar sized chicken pieces in batches. Drumsticks will take longer to cook through to the bone cook larger pieces first and keep warm in the oven while cooking the rest.

Potato Scallops

Makes 6-8 as a side

INGREDIENTS

700g floury potatoes, peeled

2 cups self raising flour, plus extra for coating Pinch bi-carb soda

1 teaspoon salt

½teaspoon ground white pepper

2 cups water

Sea salt and malt vinegar to serve

METHOD

1.Fill the deep fryer with 4 litres of oil and preheat 180°C.

2.Slice potatoes into 3mm thick slices and place into a bowl of water with juice of a lemon to prevent them from browning.

3.Sift flour, bi-carb, salt and pepper into a large mixing bowl and pour in

13⁄4 cups of the water. Mix to form a smooth batter the consistency of thick cream. Add remaining water if batter becomes too thick. Set aside.

4.Drain potatoes and pat dry with paper towel. Dust in extra flour, shaking off excess.

5.Preheat oven 160°C.

6.With basket in lowered position, dip

4-5 floured slices into the batter. Using tongs, carefully lower slices into hot oil one at a time to prevent them from sticking. Cook 2-3 minutes, turning over half way or until batter has set and is golden brown. Remove and drain on paper towel. Place in oven to keep warm. Repeat with remaining potatoes and batter, allowing the oil to reheat between each batch.

Serve hot sprinkled with sea salt and malt vinegar.

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