Try This Finger Lickin' Chicken; Food

Sunday Mail (Glasgow, Scotland), August 23, 2009 | Go to article overview
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Try This Finger Lickin' Chicken; Food


Byline: Michael Kilkie

Eating fried food is not something you want to do too often but, like most treats, eating it every once in a while isn't the end of the world. Today's recipe is a chance for you to recreate fast food from the high street in your own home - the difference being that you know exactly what's going into it. It's really easy to make, packed full of flavour and if you have a deep fat fryer it will make the job even easier. I like to use a selection of different cuts of chicken - I use a mixture of thighs, wings and drumsticks - but if you don't like eating chicken from the bone, you could use boned thighs or chunks of chicken breast.

As I've mentioned on many occasions before, meat, poultry and fish are all more flavoursome and retain their moisture better when cooked on the bone. Other than using good quality chicken, the extra flavouring in the dish comes in two ways. Firstly, it comes from marinating the chicken before cooking. Not only does this add flavour it helps tenderise meat. Secondly, I like to add dried spices to the flour mixture which the chicken is coated in before cooking. The flour mix is what gives the chicken its lovely crispy finish. This is a great dish that can be easily altered to take the chicken in a number of different directions just by sticking to the same preparation and cooking method but altering the marinade ingredients. Today I've gone for American southern-fried flavours but you could try an Asian marinade using soy sauce and sesame oil, or go Spanish with paprika and sherry in the marinade.

It's really simple. In the panels I've given you a couple of ideas to go with the chicken, one a lovely creamy dip that goes amazingly with the spicy, crispy chicken and the other a recipe for a delicious fresh salad to turn the chicken into a complete meal.

Rice salad is great with fried chicken. This can be served hot straight after cooking but I like to let it cool and serve warm. Fry an onion and a couple of cloves of garlic in olive oil for a few minutes then add 250g of basmati rice. Stir then add chicken stock. Bring to the boil, cover and simmer for 15 minutes. Mix in some chopped tomatoes, red onion, sweetcorn and fresh coriander before serving.

Q & A

QI enjoy blue cheese but find some, such as Stilton, a bit too strong. Any ideas? A Try a creamy, slightly milder blue such as Dolcelatte or Saint Agur, which are often a good starting point.

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