Junk’s
Fried
chicken

lemon | bbq | garlic

 

#Story
Time

The first time I remember eating fried chicken I must have been about 10 years old. My old man took me to a KFC - it was intense. Most peoples first experience must be KFC? Jade tried KFC for the first time in her 20’s which is just mental. What kinda’ parents don’t take their kid to KFC at least once, come on!

Fast food restaurants really upset us most of the time though. Every time you go, you remember the ‘best’ memory of that food that you’ve had. When you get a good one it just stays engrained on your mind that you keep going back over and over again regardless of how may shit ones you’ve had after that. You wouldn’t do that with an actual Restaurant so why do we do it with fast food?

Anyway, here’s our nod to KFC! We promise that every time you follow the recipe and make this it will be as phenomenal as the first time!

Get cooking and enjoy!

Cam

 

 

Junk’s Jam:

Serves 2-4

Hey!

We love fried chicken!! But, we’re pretty sure everyone loves it though, right? What’s not to love?

Yes, sure, its unhealthy, deep fried, and covered in grease but, my god it’s fucking fantastic. We wish we could eat it everyday, but we reckon we’d be dead at 35 and need one of those XXL coffins to match.

Equipment…

>Blender
>Fine Grater
>Deep Fat Fryer

The Recipe

Stage #1
>the PREP

Marinade

1kg Chicken Thighs
500g Buttermilk
100g Soy
1 Lemon (Zest)
1/2 Tsp Salt

  • Mix the Buttermilk with the Lemon Zest, Soy, and Salt.

  • Place the Chicken into the Buttermilk mix and leave to marinade for 24 hours preferably, but a minimum of 12!

 
 

Junk’s Chicken Master Mix

This will make more than you need! We believe it’s always better to have more, than not enough. There’s quite a lot of ingredients - so bulk up for next time. It will keep in an airtight container for several months. You’ll know it’s past its use by date when the colour fades and the smell and taste loses intensity!

1kg Plain Flour
40g Smoked Paprika
30g Ground White Pepper
30g Garlic Powder
18g Ground Ginger
18g Mustard Powder
15g Celery Salt
15g Ground Black Pepper
15g Dried Oregano
5g Dried Thyme
10g Dried Dill
20g Salt
10g Korean Red Pepper Flakes 
20g Onion Powder
1/2 Nutmeg (Grated)

  • Mix all of the ingredients together as a Master Mix and keep as a carefully guarded secret.

 
 

Coating

250g JFC Master Mix
75g Self Rasing Flour
25g Rice flour
50g Crushed Cornflakes 
25g Panko Breadcrumbs

  • Mix everything together, making sure that the Cornflakes are not completely crushed to a powder but also not whole. You want somewhere in-between the two.

  • Set yourself up a wee station of three trays, deep trays if you have them or if not use what you got, bowls, plates whatever. It will get messy so prepare yourself as best you can. 

  • Working with one piece of Chicken at a time, take the Chicken out of the marinade and cover fully in the Coating Mix. Place onto a clean tray. Repeat until all the Chicken is coated.

  • Repeat the process again! Yep, do the whole lot again piece by piece until heavily coated in the big floury cornflakey coating. 

 
 

BBQ Sauce

Again, this makes a fair amount more than you need! So freeze down whatever you don't use. Its a versatile sauce and works with a lot of different dirty food! 

1 White Onion
1 Red Onion
4 Garlic Cloves
1 Green Apple
6 Birdseye Chillis
20g Ginger
65g Tomato Paste
650g Chicken Stock
200g Tomato Ketchup
330g Lager
180g Espresso
(Not your instant shite!)
150g White Wine Vinegar
120g Treacle
120g Ketcap Manis
15g XO Sauce
20g Soy Sauce
1 Tbsp Sriracha Sauce
2 Tsp English Mustard
1 Tsp Thyme
1 Tsp Worcestershire Sauce
120g Butter

  • Dice the Onions and Apple.

  • Finely chop the Garlic, Ginger & Chilli.

  • Place 40g Butter into a pan and sweat off the Onions, Garlic, Ginger, Apple and Chillis.

  • Cook out for 5 minutes then add the Tomato Paste.

  • Combine the Chicken Stock and the remaining ingredients apart from the Butter. Cook on a low heat for 30-45 minutes.

  • Add the rest of the Butter and blend.

 
 

Garlic Dip

As per-usual, adjust all the seasonings to your taste. We like a lot of Cracked Black Pepper in this one!

120g Sour Cream
130g Full Fat Mayonnaise
100g Creme Fraiche
25g White Wine Vinegar
2 Garlic Cloves
30g Grana Padano 
1 Tbsp Dried Oregano
1 Tbsp Dried Basil
1 Tbsp Fresh Chives
1 Tsp Cracked Black Pepper 
Pinch of M.S.G
1 Lemon (Juice)

  • Finely grate the Garlic and Grana Padano.

  • Chop finely the Fresh Chives.

  • Place Everything together in a large bowl and mix thoroughly until everything is up in everything else’s business. Jobs a’ good un’!

 
 

Garnish

2 Spring Onions
1 Lemon (Zest)
Tbsp Chives
Tbsp Parsley

  • Finely chop the Fresh Chives and Parsley.

  • Thinly chop the Spring Onions at an angle.

  • Zest the Lemon

Stage #2
>Cook it baby!

 

  • Set your fryer up. (You really need a temperature controlled fryer for this. It will Make your life so so so much easier.) The temp should be set to 160ºc and filled will Canola or Vegetable Oil.

  • Once hot, fry your Chicken in batches so not to overload the fryer and each piece can get equal heat distribution. This will not achieve a lot of colour yet but will cook the Chicken through. About 5-8 minute for each will be perfect.

  • Drain onto kitchen paper and repeat until all the Chicken is done.

  • Turn the heat up to 190ºC and REPEAT THE PROCESS! Cook until golden and crisp! Remember to not overcrowd the fryer and keep an eye on them - they will burn quickly. Also, please be careful when dealing with hot oil, it can ruin your life. 

  • Once finished, drain on kitchen paper and sprinkle with Maldon Salt and Black Pepper. Always try a couple before sharing them with anybody else! They disappear fast and as the host you deserve to at least try your wonderful creations. 

Stage #3
>Assemble