Buttermilk Fried Chicken
A recipe by Harvest Kitchen, loved by many!
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.
WINE MATCH
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Double Barrel Chardonnay
Difficulty
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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
Method
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