FRIED CHICKEN WITH SPICY CHOCOLATE PEANUT DIPPING SAUCE
Super-decadent, Caribbean-inspired fried chicken… just perfect for mid-winter. It’s a crazy-sounding combo that is super-rich, but believe us – it’s worth a go! You can totally cheat and grab our delicious deep-fried chicken schnitzel from our deli lunch cabinets then try this in a slider or a wrap.
Ingredients
For the spicy chocolate peanut dipping sauce (Makes about 1 cup):
2 tablespoons hot water
5 heaped tablespoons Fix and Fogg chocolate peanut butter
1 tablespoon fresh lime juice
1 heaped teaspoon Walkerswood Jamaican Jerk Seasoning (more if you are a heat fiend)
100ml coconut milk
For the fried chicken:
8 chicken legs
1 litre milk
2 eggs, beaten
4 cups vegetable oil
1 cup flour
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon salt
To serve:
Fresh thyme
Method
For the spicy chocolate peanut dipping sauce:
In a small saucepan, mix all the ingredients together well before heating over medium or high heat. Stir well to avoid burning or sticking, and cook for 1-2 mins or until heated through. Tip into a shallow bowl and serve with the fried chicken and honeycomb garnished with thyme leaves.
For the fried chicken:
Marinate chicken legs in milk overnight to tenderise.
Drain and pat dry.
Fill a large saucepan with water, bring to a boil and cook chicken for 10 mins.
In a deep fat fryer or large saucepan, heat vegetable oil to 190C.
Combine flour, cayenne pepper, paprika and salt, and divide onto 2 plates.
Place beaten eggs in a separate bowl.
Take 1 chicken leg and cover in flour mixture, shaking off any excess.
Place the chicken leg in egg mixture, turn to coat.
Place the chicken leg into the second plate of flour mixture and cover it again in flour.
When oil is hot and ready for frying, place chicken leg in the oil and fry for 5-8 mins or until golden.
Repeat for all the chicken legs, fry in small batches.
Once legs are fried golden brown, remove from oil and place on a double-folded paper towel to drain.
Allow plenty of time to cool before serving.