Buttermilk Fried Chicken

A recipe by Harvest Kitchen, loved by many!

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buttermilk fried chicken with harissa jam aioli and charred sugarloaf

A classic from the Harvest Kitchen menu, loved by many! Fried chicken is a recipe for any occasion and this recipe is perfect for sharing with friends.

Double Barrel Chardonnay
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Servings 4
Ingredients 4 small free-range chicken breasts 500ml buttermilk 250g flour (we use a gluten free blend in the restaurant but regular wheat flour is fine) Harvest Kitchen chicken salt (see recipe) Harissa jam (see recipe) 100g mayonnaise 1 head of sugarloaf cabbage
For the Harvest Kitchen chicken salt 1 tbsp smoked paprika 1 tsp garlic powder 1 tsp onion powder 1 tbsp salt
For the harissa jam 1 tsp cumin seeds 1 tsp coriander seeds 1 tsp caraway seeds 2 garlic cloves 100 g roasted red peppers 250g deseeded long red chillies 1 tbsp salt 200gm brown sugar
Step 1 To make the harissa jam, toast the seeds and grind them down, then blend with all the other ingredients (except the sugar) in a food processor
Step 2 Add this mix along with the sugar to a pan and cook down until it reaches a jam like consistency
Step 3 Mix 1 part harissa jam with 4 parts mayonnaise (homemade is best) and check seasoning
Step 4 Cut the head of cabbage length ways into approx. 6 wedges. In a griddle pan heat a small amount of oil and cook each side of the cabbage until just lightly blackened
Step 5 Cut the chicken into strips and season generously with the chicken salt
Step 6 Toss the pieces in flour, then dip into the buttermilk and then back into the flour. Deep fry the battered pieces until cooked
Step 7 To serve lay a piece of the sugarloaf on the plate and arrange the fried chicken pieces on top
Step 8 Drizzle your preferred amount of the harissa jam aioli over the top

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