After attending a master Melbourne Fried Chicken class held at our beloved Rockwell & Sons, we decided to roll our sleeves up and get our hands dirty with some fried chooks of our own.
We started off by brining the chicken. The brine was made of water, salt, thyme, rosemary, garlic, onion, lemon zest, peppercorns and chili flakes. The main ingredient here to take into consideration is the salt. It should be 60g of salt for each 1L of water. Besides that you can throw in whatever you want. Once all the ingredients are combined, bring the brine to boil and then let it cool down. Place in the cut up chicken into the mix and let it brine for 12 hours.
Next part is the marinating the chicken. Simply cover the chicken pieces with buttermilk and hot sauce and let it marinate for 12 to 24 hours.
Once done with that, we are ready to dredge and fry. We used peanut oil for the frying and the dredging flour mix contained flour, corn starch, baking powder, salt, ground black pepper, paprika, and chili powder.
The buttermilk was used to dredge the chicken. The process was chicken into buttermilk, then seasoned flour, then buttermilk, then seasoned flour again then frying. The chicken should be fried for about 8-12 minutes depending on the size of the chicken
We had so much chicken that we decided to throw a Melbourne Fried Chicken feast for our friends and whipped up some yummy Mac-n-Cheese and greens and viola! We present to you to awesomeness!