Written By Gary Hynes Recipes Apr 8, 2011 Fuel’s Buttermilk Fried Chicken SHARE VIA: Facebook Twitter PinterestThe Chicken1 Polderside Farms Redbro Chicken, cut into 8 pieces300 ml buttermilk7g kosher saltflour for dusting, seasoned with salt and pepperfresh black peppercanola oil for fryingPlace 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 Gravy1 litre smoked brown chicken stock50 g butter or lard50 g floursaltblack pepperIn 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 Biscuits9 oz flour2 tsp baking powder1/2tsp baking soda1 tsp sugar1/2 tsp salt8 tbsp cold butter, cut into 1/4 inch cubes3/4 c buttermilkPreheat 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 KusiewiczMain CourseRecipes SHARE VIA: Facebook Twitter Pinterest Written By: Gary Hynes ... Read More You may also like Main course / Recipes June 27, 2019 Sophie Fenlon’s Poulet au Vinigre A classic Lyonnaise dish, dating back centuries. Served with a tangy red wine vinegar reduction sauce and tons of fresh herbs. This is my twist on ... Read More Books / Family / Food / Health / Recipes May 21, 2019 Everyone’s Welcome: The Art of Living and Eating Allergen-Free by Amanda Orlando If you or someone you love has severe food allergies and dietary restrictions, Amanda Orlando’s new cookbook is for you. Most of the recipes ... Read More Recipes May 3, 2019 Homemade Pasta Lasagna noodles Ingredients 2 cups all-purpose flour or a combo of all-purpose and semolina 3 large eggs 1 tsp kosher salt 1 tsp olive oil On a clean ... Read More Recipes May 3, 2019 Homemade Ricotta Perfect in vegetarian lasagna. Ingredients 2 L whole milk 1 tsp sea salt 2 Tbsp white vinegar 2/3 cup heavy cream More salt to season Heat the milk ... Read More Recipes May 3, 2019 Homemade Béchamel Sauce Perfect for vegetarian lasagna. Ingredients 1 L whole milk ½ small onion 2 bay leaves 8 black peppercorns ¼ cup butter ¼ cup white flour 1 Tbsp ... Read More Main course / Recipes February 2, 2019 Fragrant Rice and Chicken Curry Recipe From the 2019 January | February Issue Serves 6-8 A combination of spicy, salty and savoury with just a touch of sweet, a good curry is one of my ... Read More Comments are closed.