Ingredients
Brine
- 3 litres water
- 1/4 cup Table Salt
- 2/3 cup Light Brown Sugar
- 1 whole Chicken or chicken pieces, thawed or frozen
Coating
- 260 g White Flour
- 3 tablespoons paprika,white pepper
- 1/3 tablespoons Oregano
- 2 tablespoons Garlic Salt
- 1/2 tablespoons Basil,Thyme
- 1 tablespoons ground ginger,celery salt ,black pepper
- 1 tablespoons dried mustard
- 1 eggs
- 1 cup buttermilk
Accessories you need
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Varoma
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Place all ingrediant into a container large enough to hold liquid and chicken pieces. Marinate in brine for 2hr up to overnight cover store in refrigerator.
2. Remove rinse well,
3. Place buttermilk and egg in a bowl and whisk together add chicken to mixture for 30mins.
COATING
4. Blitz all coating ingrediants in TM bowl for 20sec/SP10.
5. Remove chicken from buttermilk soak let excess drip off then
dredge pieces in flour mixture shaking of excess rest on cookie sheet 30min
6. Deep fry in small batches 15-18min at 350F
7. Remove chicken to drying rack on top of cookie sheet while frying the rest.
BRINE
Tip
The brining insure chicken is moist and tender.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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