Fuel’s Buttermilk Fried Chicken

The Chicken

• 1 Polderside Farms Redbro Chicken, cut into 8 pieces
• 300 ml buttermilk
• 7g kosher salt
• flour for dusting, seasoned with salt and pepper
• fresh black pepper
• canola oil for frying

Place chicken in a sealable bag with the buttermilk, salt, and a good amount of black pepper. Seal bag and try to remove as much air as possible. Marinate for a minimum of 24hrs, and up to 48hrs. Place into another sealable bag and drop into a pot of water that is at 71C, for about 1 hour and 15 minutes. Remove from bag and drain away the buttermilk and discard. In a very large heavy bottomed pot, bring about 3 litres of canola oil to a temperature of 190C or 375F. Dust the still warm chicken with the flour making sure to coat it well. Lay the pieces into the oil and fry until very crispy. Do not overload the pot as it will drop the temperature or make the oil overflow the pot. Remove from oil and drain well.

The Gravy

• 1 litre smoked brown chicken stock
• 50 g butter or lard
• 50 g flour
• salt
• black pepper

In a heavy bottomed sauce pan make a chocolate brown colored roux; take care not to burn. Take your time with this. Whisk in the stock in 3 additions, bringing it to a full boil each time. Season well with salt and lots of black pepper. Strain and reserve.

The Biscuits

• 9 oz flour
• 2 tsp baking powder
• 1/2tsp baking soda
• 1 tsp sugar
• 1/2 tsp salt
• 8 tbsp cold butter, cut into 1/4 inch cubes
• 3/4 c buttermilk

Preheat oven to 450 F. Mix all dry ingredients first then cut in butter It should look like coarse meal place in fridge to cool. Add buttermilk and gently mix to form a dough transfer to floured board and roll out to about 1 inch thick and cut with a 2 inch round cutter. Place onto a baking pan and bake for 10 to 12 minutes. DO NOT OVERMIX. Be sure to handle gently.

photo credit: Tracey Kusiewicz