Method:
Big Zuu’s fried chicken recipe “I grew up on fried chicken,” Big Zuu says. He’s so keen on fried chicken, he’s come up with three ways to cook yours at home – ranging from a crunchy Dorito crust and chicken nuggets fried with Rice Krispies. Just FYI, you’ll need to double the dredge quantities if you’re using legs, drumsticks or wings. Fried chicken ingredients: (Serves 4) 500g chicken tender or nuggets, or chicken legs or drumsticks or wings 2l vegetable oil, for deep frying (if using a saucepan; if using a deep-fat fryer follow manufacturer’s instructions for oil) Salt and ground black pepper, to taste For the brine for chicken tenders or nuggets: 100ml buttermilk 1tsp garlic powder ½tsp onion powder ½tsp paprika 1tsp salt For the brine for chicken legs or drumsticks or wings: 250ml buttermilk 1½tsp garlic powder 1tsp onion powder 1tsp paprika 1½tsp salt For the dredge if making Doritos fried chicken: 50g plain flour 25g cornflour 25g rice flour 50g Doritos, blitzed in a food processor or finely crushed, plus extra Doritos to garnish For the dredge if making Maggi fried chicken:
1. For the sauce Algérienne: Mix the lemon juice, cumin, paprika and chilli powder together in a bowl to form a paste. Add the tomato paste and harissa and stir to combine.Add the onion, mayonnaise, coriander and salt and pepper and whisk to combine. 2. For the nacho cheese sauciness: Pour the evaporated milk into a saucepan and bring to a simmer over a medium heat. Mix the grated cheeses with the cornflour, then add to the pan along with chilli, chilli powder and hot sauce, and whisk to combine. Simmer gently for five minutes until thickened, check the seasoning. 3. For the French taco: place the chicken fillets in a large bowl together with one tablespoon of the oil, the garlic powder, smoked paprika, ground cumin, oregano and some salt and pepper. 4. Heat the remaining oil in a frying pan over a medium heat. Slice the merguez sausages in half lengthways and fry for three to four minutes, turning after the cut sides are golden and crisp. Once cooked, set aside and add the chicken fillets and sliced peppers to the pan. Fry over a medium heat for eight to 10 minutes until the chicken fillets are golden brown on all sides and firm, and the peppers are soft and lightly charred. 5. Spread a layer of sauce Algérienne in the centre of one tortilla, then sprinkle over a quarter of the mozzarella.Top with half the merguez sausages, followed by three chicken fillets and half the peppers.Add a spoonful of nacho cheese sauciness, half the chips, half the spring onions and half the jalapeños. Top with another quarter of the mozzarella and season with salt and pepper. Fold in the edges of the tortilla over the filling to create a rectangle. Repeat to make the other wrap. 6. If you have a panini press, heat on medium.When it’s hot, add the wraps, folded-side down, and cook for five to eight minutes until the outside is golden and crisp and the cheese is melted. 7. If you are using a griddle, heat it over a low heat. Place the wraps folded-side down on the griddle and weight them down with a heavy dish. Cook for four to five minutes on each side.
50g plain flour 25g cornflour 25g rice flour
52 | mccarthyholden.co.uk
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