Eddie Cofie is head chef of Pappa Flock’s chicken.
The chicken shop specialises in fried chicken tenders with multiple locations across NSW.
Today Eddie is showing how to make the perfect home made fried chicken.
He will also show a range of different ways to serve the fried chicken including: Fried chicken sandwich; Fried chicken kale salad; Fried chicken and coleslaw.
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Recipe below:
Chef Eddie’s Fried Chicken Recipe**The Marinade:*** 1kg Lilydale Free Range Chicken Tenderloins* 1 cup buttermilk* 1 tbsp salt* 3 bay leavesThe acidic buttermilk tenderizes the chicken without making it tough, and it also helps the flour mixture stick to the chicken. For the best results, let the chicken marinate for at least 4 hours—the longer, the better.Once marinated, remove the chicken and drain it slightly.**The Coating:*** 2 cups plain flour* 1/4 cup corn flour* 3 tsp salt* 3/4 tsp celery salt* 1.5 tbsp black pepper* 1/2 tsp cayenne pepper* 1/2 tsp paprika* 2 tsp onion powder* 3 tsp garlic powder* 3/4 tsp ginger powder* 1.5 tsp dried thyme* 1.5 tsp dried oreganoYou can coat the chicken in two ways:1. Place the flour mixture in a large plastic bag, add the chicken, and shake until evenly coated.2. Place the coating mix in a large bowl, add the drained chicken, and coat it evenly using your hands (food safety gloves are recommended).Heat your oil to 170°C. Carefully place the chicken into the fryer and cook for approximately 4-5 minutes until golden brown. Remove and allow to drain before serving.
