Revolutionary New Deep-Fried Chicken Coating

Revolutionary New Chicken Coating Website


Revolutionary New Deep-Fried Chicken Coating
Recipe type: Poultry / Chicken
Cuisine: South African
Prep time: 
Cook time: 
Total time: 
Serves: 4
Today we’re going to take a look at a revolutionary new coating method I have developed to make crispy deep-fried chicken. Although I have used chicken strips in the demonstration, this will work just as well with chicken pieces. The process is quicker and cleaner than regular coating methods. Towards the end of the demo, I will give you a couple of tips and tricks to ensure superior results every time.
  • 600g Chicken breast fillets
  • 60ml Light soy sauce
  • 2 Large eggs
  • 120ml Cornstarch (1/2 cup)
  • 1/24 tsp Xanthan gum
  • 2 Cups all purpose flour
  • 1 Tbs white pepper
  • Oil for frying
  1. To start, cut your chicken breast fillets into strips of 8mm thick and put these aside. You can also use the fillet’ from the breasts as well.
  2. For the pre-coating, measure the cornstarch and light soy sauce into a jug and add 2 eggs.
  3. Use a whisk to combine these until smooth. It will be a bit difficult at first, but as the cornstarch loosens up it will get easier. Blend until smooth.
  4. Transfer this mixture to a tall jug for blending. Add a third of a ⅛th teaspoon of xanthan gum to the mixture and shear this into the mixture using your stick blender. You can also do this in a regular stand blender. This step cannot be done by hand as the xanthum gum will not emulsify properly.
  5. The result will be a glossy, light brown syrupy liquid. Add the chicken strips to the mixture, mix them in and put this aside.
  6. Place 2 cups of all-purpose flour in a food grade plastic container and mix in a tablespoonful white pepper.
  7. Add a few strips of the chicken to the flour, put the lid on and shake from side to side to coat the chicken. Remove the lid and add a few more strips and continue this process until all of the chicken is in the flour, and nicely coated.
  8. Heat your oil to 150c or 302f. We are using a slightly lower temperature than normal to ensure that the coating does not over-brown before the chicken is cooked through.
  9. Fry the chicken in batches until lightly golden, about 3-4 minutes per batch and you’re done.

And now for the tips and tricks…


  • You can scale this recipe up to any size, and you are only limited by the size of your blender and plastic shaking container.
  • When you have sheared the xanthan gum into the mixture, make sure you have a syrup-like texture that coats the chicken well. If not, add a tiny bit more xanthan gum and shear this in to get the desired consistency. However, do not overdose the xanthan gum as this will lead to a mucus-like consistency which is not your goal.
  • Allow the oil to return to 150c for each batch you fry in order to achieve a consistent result from batch to batch.
  • Use a good quality light soy sauce like Kikkoman or Lee Kum Kee for the best results. An inferior soy sauce will give an inferior result, while dark soy sauce will simply not be suitable.
  • It is not necessary to add salt to the pre-coating or the flour. There is more than enough seasoning in the soy sauce.

New-Style Chicken Cordon Bleau

New-style chicken cordon bleau

New-Style Chicken Cordon Bleau
Recipe type: Chicken
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 2
Beautifully tender chicken fillet stuffed with salami and cheese, wrapped in crispy bacon. An umami dream come true!
  • 2 Large chicken breasts
  • 8 Rashers streaky / strip bacon
  • 6 Slices good quality salami
  • 2 Generous handfuls of grated cheddar mozzarella mix
  • Oil and butter for frying
  1. New-style Chicken Cordon Bleu
  2. To create this simple chicken masterpiece, only a few ingredients are required, starting with a couple of handfuls of grated aged cheddar and mozzarella mixed.
  3. -4 Rashers of streaky, or strip bacon per portion, and 2-3 slices of good quality salami per portion.
  4. In addition, you will, of course need 2 large, plump, deboned, skinless chicken breast fillets.
  5. To prepare the fillets, start by removing the fillet’ from the breast. Continue by trimming any fat and leftover remnants of the skin from the breasts.
  6. Position the fillet at an angle, with the longer rounded side furthest from your knife. Holding your knife parallel to the work surface, slice through the fillet from the shorter rounded edge, leaving about 10mm or just less than a half inch intact on the longer round edge.
  7. Finish the cut by opening the breast and trimming a little further so that the fillet can open completely.
  8. Repeat this with the second breast.
  9. Place 2-3 slices of salami over the fold of each chicken breast.
  10. Follow this with a compressed handful of the shredded cheese.
  11. Fold the breasts closed and press them down lightly to compact the stuffing.
  12. At this stage, give the breasts a generous dose of salt and cracked black pepper.
  13. Using 3-4 to 4 strips of bacon, wrap each breast with a slight overlap on the edges and the ends of each strip of bacon, until the entire breast is covered.
  14. The bacon must be wrapped firmly, but not overly tight so as to squeeze out the filling.
  15. To cook the breasts, add 2 tablespoons of oil to your pan and heat this over medium heat to 180c. When you reach 180c, add a tablespoon of butter and mix this with the oil. This will help the chicken brown as it cooks.
  16. Add the chicken to the pan and fry this for 3 minutes per side, remembering that each breast has 4 sides – 2 flat sides and 2 edges.
  17. After the first 3 minutes, flip the chicken over to fry the second flat side.
  18. After the second 3 minutes, turn the chicken onto its edge, using the rim of the pan to prop it up.
  19. After the third 3 minutes, flip the chicken once again onto the other edge and fry for a final 3 minutes.
  20. Serve the chicken immediately with the accompaniments of your choice and enjoy this magnificent creation.


Better Than KFC! – Quicker, Easier & Better Than KFC!

Better Than KFC S

Better Than KFC! - Quicker, Easier & Better Than KFC!
Recipe type: Chicken
Cuisine: USA
Serves: 16-20
Today’s episode brings something really exciting. These Deep-Fried Hot Chicken Wings are quicker, easier and better than KFC hot wings. With only 6 ingredients and a super-short 3 minute frying time, you’ll be enjoying these incredibly crispy, golden hot wings in a flash.
  • 3 Tbs Aromat / Aromex / Flavormate
  • 1-6 Tbs Dried chilli flakes
  • 120g Packer Salt & Vinegar chips / crisps
  • 2 Cups all-purpose flour
  • 4 Eggs
  • 8-10 Whole chicken wings
  1. To start, measure out 3 tablespoons of Aromat. This is also called Aromex, Flavormate and a number of other trade names, depending on where you live.
  2. Measure out 1-6 Tablespoons of dried chilli flakes. One tablespoon will give you a mild burn, with the burn increasing as add extra chilli. The choice is up to you.
  3. You will also need a 120g packet of salt and vinegar potato chips or crisps.
  4. Place the Aromat and chilli flakes in your spice grinder and machine these to a fine powder.
  5. Place the potato crisps in your food processor and pulse them 3 to 4 times until quite fine.
  6. Measure 2 cups of all purpose flour into a large mixing bowl. Add the powder Aromat, dried chilli and crushed potato chips and mix these well to combine.
  7. Put this aside until required.
  8. Crack 4 eggs into another mixing bowl and whisk these briefly and put this aside.
  9. Take 8-10 whole chicken wings. Cut the tips from the wings and discard these.
  10. Slice through the center joint, giving a total of 16-20 winglets.
  11. At this stage, start heating your oil over over high heat with a target temperature of 180c or 350f.
  12. Sprinkle some of the coating over a couple of large platters. This is where the coated wings will rest, and the layer of powder prevents the coating on the wings from sticking to the platters and getting damaged.
  13. Dredge one of the winglets in the powder mixture. Transfer this to the egg and coat it all over. Return the wing to the powder mixture and dredge it well to get a good solid coating. Transfer this to the platter to rest while you continue with the remaining winglets.
  14. By the time you’re finished coating the wings, the oil should be close to reaching 180c.
  15. When it reaches 180c, fry the chicken wings in batches for 3 minutes per batch, until crispy and golden.
  16. Use a slotted spoon to remove the wings from the oil, and continue with the remaining wings.
  17. It is now time to dig in and feast on your amazing crispy fried, golden chicken wings.
  18. That’s it for today folks, please like subscribe and share, and we’ll see you again real soon!


Tarragon Deep-Fried Chicken — The Crispiest, Most Tender & Juicy Deep-Fried Chicken Ever!

Tarragon Deep-Fried Chicken

Tarragon Deep-Fried Chicken --- The Crispiest, Most Tender & Juicy Deep-Fried Chicken Ever!
Recipe type: Chicken
Cuisine: French
Today we’re making crispy tarragon deep-fried chicken. The manner in which this dish is prepared results in a juicy, super-tender chicken with tons of flavor and an aroma that will have your guests clamoring for more and more.
For the Flavoring
  • 6 Chicken Pieces
  • 2Tbs Dried Tarragon flakes
  • 1Tbs Dried garlic flakes
  • 2Tbs Dried chilli flakes
  • 30g Softened butter
  • 175ml Chicken stock
  • 50ml White wine
For the Coating
  • 10ml Baking Powder
  • 1 Cup Strong white bread flour
  • 1 Cup Corn starch
  • 1Tbs Himalayan rock salt
  • 1.5ml / 0.25Tsp MSG
  • 3 Eggs
  • 150ml Full cream milk
  • Oil for frying
  1. Today we’re making crispy tarragon deep-fried chicken. The manner in
  2. which this dish is prepared results in a juicy, super-tender chicken with
  3. tons of flavor and an aroma that will have your guests clamoring for
  4. more and more.
  5. The technique we use is suited for any size batch, but certainly makes it
  6. much easier for you when making large batches for bigger crowds, as
  7. the frying time is much shorter than for regular fried chicken.
  8. Before we begin, please remember to subscribe if you haven’t done so
  9. already, also give us a thumbs-up, and share this with your family and
  10. friends --- every little bit helps us to grow the channel, and your
  11. support is much appreciated.
  12. To start, preheat your oven to 200c or 400f.
  13. Measure out 2 tablespoons dried tarragon flakes, 1 tablespoon dried
  14. garlic flakes and 2 tablespoons of dried chilli flakes.
  15. You also need 175ml chicken stock, 50ml dry white wine, and 30g of
  16. softened butter.
  17. Pour these all into one jug and mix them all until well combined.
  18. Place your chicken pieces in a large baking pan and pour the flavoring
  19. mixture over the chicken pieces. Cover the pan with foil and bake the
  20. chicken pieces for 80 minutes.
  21. After 80 minutes, remove the chicken from the oven, carefully remove
  22. the foil and transfer the chicken to a cooling rack in another pan to
  23. cool for 30 minutes.
  24. While the chicken cools, place 2 tablespoons of Himalayan rock salt
  25. and 1.5ml of pure MSG in your spice grinder. Machine this until you
  26. have a very fine powder. This will only take a few seconds. The powder
  27. must be as fine, if not more refined than the flour it is going to be
  28. combined with. This helps to get a very even distribution of the powder
  29. through the flour coating.
  30. In another pan, measure out 1 cup of corn starch and one cup of strong
  31. white bread flour. Add 2 teaspoons baking powder, and the powdered
  32. MSG and salt.
  33. Mix this all until thoroughly combined.
  34. In a large jug, combine 3 egg with 150ml full cream milk. Whisk this
  35. briefly and put it aside.
  36. Use a little of the flour mixture to sprinkle over a large platter. This is
  37. where the coated chicken will rest before being fried. The layer flour
  38. prevents the coating on the chicken from sticking to the platter and
  39. getting damaged.
  40. To oat the chicken, drop a few pieces of the chicken into the flour
  41. mixture and mix them around until they are coated.
  42. Dip them in the egg and transfer them directly back to the flour
  43. mixture. Dredge these in the flour until well coated. Transfer them to
  44. the platter to rest before frying, and continue with the remaining
  45. pieces.
  46. Heat your oil to 180c or 350f. Fry the chicken pieces in batches for 5
  47. minutes per batch until crisp and golden. Remove the pieces from the
  48. oil and drain any excess oil on kitchen paper.
  49. Allow these to stand for a couple of minutes before serving.
  50. Here we can plainly see just how moist and tender the chicken is when
  51. prepared in the manner. In addition, if you’re catering for a large
  52. crowd, the chicken can be broiled the day before and refrigerated,
  53. leaving only the coating and frying for the day of the occasion.
  54. That’s it for today folks, please like, subscribe and share, and we’ll see
  55. you again real soon.


Easy Chicken Parmesan Burger Recipe – How to Make Chicken Parmesan Burgers at Home!

Chicken Parmesan Burger Recipe

Easy Chicken Parmesan Burger Recipe - How to Make Chicken Parmesan Burgers at Home!
Recipe type: Burger
Cuisine: Italian
Serves: 2
In our previous episode we made a rich thick marinara sauce. ( Today we're going one step further making a magnificent chicken Parmesan burger, where Parmesan cheese and marinara sauce are the 2 primary flavoring ingredients.
  • 2 x Chicken breasts
  • 70g Shredded Parmesan cheese
  • Salt
  • 2 Eggs beaten
  • 250ml Fine breadcrumbs
  • 10ml Italian herb blend
  • 2 Burger buns
  • Salad greens
  • Marinara sauce
  • 6 Slices Mozzarella cheese
Italian Herb Blend:
  • 45ml Dried savory
  • 45ml Dried basil
  • 45ml Dried marjoram
  • 45ml Dried oregano
  • 45ml Dried chives
  • 30ml Dried rosemary
  • 15ml Dried thyme
  • 15ml Dried sage
  • 15ml Dried parsley
  1. Chicken Parmesan Burger Recipe - Homemade Chicken Parmesan Burger - How to Make Chicken Parmesan Burgers
  2. In our previous episode we made a rich thick marinara sauce. ( Today we're going one step further making a magnificent chicken Parmesan burger, where Parmesan cheese and marinara sauce are the 2 primary flavoring ingredients.
  3. To start, you will need 2 skinless, boneless chicken breasts. I am using big 120mm diameter burger buns, and am using large breasts, however you're using smaller buns, user smaller breasts.
  4. Whisk 2 large eggs.
  5. You will also need about 10ml of Italian herb blend. You can find this in your supermarket, if not, the recipe is in the description.
  6. Next up is salt.
  7. Finely shred 70g of Parmesan cheese.
  8. And pour out a cup of fine breadcrumbs.
  9. Working with one breast at a time, fold the breast in bread film or cling wrap and use your mallet to tap this down to about half of its original thickness.
  10. Place the 2 flattened breasts on a plate and fold in any stray edges.
  11. Paint the tops of the chicken liberally with egg.
  12. Sprinkle a liberal dose of the dried herbs evenly over the chicken, followed by a good grind of salt.
  13. Spread a quarter of the shredded Parmesan cheese over each breast and press this firmly into the surface of the chicken.
  14. Brush another dose of egg onto the breast to wet all of the compressed cheese.
  15. Sprinkle a good layer of breadcrumbs over the wet Parmesan and press this firmly into the surface.
  16. Sprinkle a layer of breadcrumbs over a large platter. This will protect the coated side of the chicken while we coat the other side.
  17. Lift the breasts from the plate and transfer them to the platter with the coated side facing downwards.
  18. Repeat the entire coating process and put the breasts aside to set for 15 minutes.
  19. Half fill a large pan with oil and heat this to 180c or 350f.
  20. Carefully transfer the breasts to the oil and fry them for 3 to 4 minutes until golden, turning every minute to ensure even browning.
  21. Lift the chicken from the oil and transfer it to a baking sheet lined with baking parchment.
  22. Top each breast with a heaped tablespoon of marinara sauce, followed by 3 slices of mozzarella cheese.
  23. Place the baking sheet under your oven grill to melt the cheese.
  24. While the breasts grill, cut your buns and spread a heaped tablespoonful of the marinara sauce on each base.
  25. Top the marinara with the greens of your choice. You can use fresh basil, baby spinach or even mixed lettuce.
  26. Place a breast onto each bun and you're ready to go.


How to Make Sweet Italian Chicken Sausage Patties – Making the Best Burger at Home!

How to Make Sweet Italian Chicken Sausage Patties - Making the Best Burger at Home!
Recipe type: Burgers / Patties / Sausages
Cuisine: Italian
Serves: 8
Burgers are so good that you could almost call them the staple food of the universe. Once in a while a really exceptional burger comes along to prove you have not tasted it all. This patty is one of the really outstanding, super tasty recipes that takes the burger to a whole new level.
  • 800g Chicken fillet
  • 30ml Garlic powder
  • 45ml Dried Italian herb blend
  • 15ml Fennel seed
  • 15ml Coarsely ground black pepper
  • 7.5ml Salt
  • 30ml Oil
  • 30g Butter
  1. To start, cut 800g of chicken breast into cubes.
  2. Place the chicken in a large shallow pan and transfer this to your freezer for 45 to 60 minutes until it is partially frozen.
  3. Measure out 30ml garlic powder, 45ml dried Italian herb blend, 15ml fennel seeds, 15ml coarsely ground black pepper, and 7.5ml salt.
  4. Run the partially frozen chicken through your mincer using a 4mm plate.
  5. Transfer the ground chicken to a large mixing bowl and add all of the dry ingredients.
  6. Mix this thoroughly by hand for about 5 minutes until everything is well combined and the mixture is a uniform color throughout.
  7. To press the patties, place a breadfilm bag over your scale and measure out a 100g portion of the chicken.
  8. Remove the scale and fold the film over the chicken.
  9. Use a flat bottom plate to press the patty to your desired thickness and diameter.
  10. Use you dough scraper to round off any uneven bulges in the patty and smooth it of to an absolutely even thickness.
  11. If you have patty press, go agead and press the patties.
  12. Once again, you can resize the diameter of the patties by pressing them again with a flat plate.
  13. Place 30g butter and 30ml oil in a large pan and heat this over medium high heat.
  14. Add the patties to the pan and fry them for 2 minutes.
  15. Flip the patties and fry for a further 2 minutes.
  16. Flip them again and fry for a further 60 seconds.
  17. And one final flip and another 60 seconds.
  18. Lift the patties from the pan and transfer them to your buns and you're ready to go.


Crispy Deep Fried Sous Vide Chicken – Tender & Juicy Deep-Fried Chicken Recipe

Crispy Deep Fried Sous Vide Chicken - Tender & Juicy Deep-Fried Chicken Recipe
Recipe type: Chicken / Deep-Fried
Cuisine: American
Serves: 12
Today we're going to sous vide a batch of chicken pieces. The cooked chicken will then be coated and briefly deep-fried to crispy perfection.
For the Chicken
  • 12 Chicken pieces
  • 30ml Caster sugar
  • 90ml Cayenne pepper
  • 15ml Garlic powder
  • 30ml Chicken stock powder
  • 30ml Vegetable stock powder
For the Coating
  • 400g All-purpose flour
  • 100g Rice flour
  • 15ml Aromat / aromex / flavormate
  • 15ml White pepper
  • 60g Cayenne pepper (NOT 60ml)
  1. To season the chicken, you will need 30ml caster sugar, 90ml cayenne pepper, 15ml garlic powder, 30ml good quality chicken stock powder and 30ml good quality vegetable stock powder.
  2. Combine these all thoroughly.
  3. Pat the chicken pieces dry with kitchen towel and place them in a large pan.
  4. Sprinkle half of the seasoning over the pieces, flip them over and coat the reverse side with the remaining powder.
  5. Allow this to stand for 30 minutes before continuing.
  6. Fold the tops of 2 medium size vacuum bags open and place half of the chicken into each bag, making sure to keep it all in a single layer.
  7. Fold the tops of the bags back and proceed to vacuum pack the chicken, making sure to double seal the bags.
  8. Half fill your pot with water and heat it to 75c. You can use a digital pot like this one, or a dedicated sous vide pot, or even a regular pot on an induction range.
  9. Once the water has reached 75c, place the packed chicken in the water. Use a plate or a pot lid to keep the bags submerged, as they will want to float as they heat up.
  10. Set your timer for 3 hours and find something else to do to pass the time.
  11. Remove the bags from the bath and cut them open.
  12. This chicken is now perfectly cooked through, well seasoned, juicy and supremely tender.
  13. The juices from the bags can be used to make really good gravies, sauces or used as a soup base.
  14. For the coating, combine 400g all-purpose flour, 100g rice flour, 15g Aromat / Aromex or equivalent, 15ml white pepper and 60g of cayenne pepper.
  15. Mix this all until well combined.
  16. Use kitchen paper to pat the chicken pieces dry.
  17. Whisk 6 eggs in a large measuring jug.
  18. To coat the chicken, dunk a piece of chicken in the egg to wet it all over.
  19. Drop it into the flour mixture and give it a good solid coating.
  20. Transfer this to a plate and continue with the remaining pieces.
  21. Heat a large pan of oil to 180c or 350f. Carefully drop the chicken into the oil piece by piece. Depending on the size of your pan you may have to fry multiple batches.
  22. Fry yhe chicken for 4 minutes, turning halfway through.
  23. Remove the chicken from the oil, drain on kitchen paper and continue with the next batch.
  24. Here you can see just how juicy and tender the chicken is, with a super-crispy coating. This coating recipe will fry noticeably darker than most coatings as a result of the cayenne pepper. This is quite normal. The result is a deep, rich, full flavor that will have your guests coming back for more.


Thai Green Curry Chicken Roll – Easy Cold Cuts Recipe

Thai Green Curry Chicken Roll - Easy Cold Cuts Recipe
Recipe type: Cold Cuts recipes
Cuisine: Thailand
In today's episode we're making a super tasty Thai green curry chicken roll. With all the amazing flavors of lemongrass, galangal, green chillis and coriander, this chicken roll is an absolute winner.
  • 1Kg Chicken breast fillet
  • 20g Powdered gelatin
  • 100g Thai green curry paste
  • 20g Chicken stock powder
  • 100ml Coconut cream
  1. To start, cut 1kg of chicken breast into cubes and spread them out in a baking tray. Place the tray in your freezer for 45 to 60 minutes until the chicken is partially frozen.
  2. This will give you a cleaner grind when you mince the chicken.
  3. After this time, run the chicken through your grinder using a coarse 8mm cutting plate.
  4. Change the plate to a fine 3mm plate and run the chicken through the grinder again.
  5. Transfer the finely ground chicken to a large mixing bowl and add 20g grams of powdered gelatin, 20 grams of good quality chicken stock powder, 100g of Thai green curry paste and a100ml of coconut cream.
  6. Mix this all thoroughly for 5 minutes until completely combined and the mixture has started to emulsify.
  7. Line your ham press with a bread film bag and transfer the chicken mixture to the press, compressing it as you go to avoid any air pockets.
  8. It is not absolutely necessary to line the press, however this does make the removal of the loaf easier and the cleanup much quicker. You will also achieve a much smoother surface finish on the roll.
  9. Fold the excess plastic over the chicken and insert the pressing plate, followed by the lid.
  10. Insert your probe thermometer through the hole in the lid.
  11. Place the press in a water bath set to 75c and allow the meat to cook slowly over 2 to 3 hours until the internal temperature reaches 72c.
  12. The water level in the water bath should be just an inch below the top of the press.
  13. Once cooked, quick-chill the press by placing it in your sink filled with iced water. When the internal temperature reaches 30c, transfer the press to your refrigerator overnight.
  14. The following day, remove the chicken roll from the press. Any gelatin on top of the loaf can be used as a fantastic soup base, or to flavor sauces or gravies.
  15. Slice the chicken roll into nice thin even slices and you're done.


Charmoula Crusted Roast Chicken – Moroccan Chicken Roast

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Charmoula Crusted Roast Chicken - Moroccan Chicken Roast
Recipe type: Chicken / Poultry
Cuisine: Moroccan
Moroccan charmoula is a lemony flavored sauce of herbs and spices used to marinate fish. In today's episode, we're making a dry rub version of this and baking a delicious charmoula crusted roast chicken.
  • 1.6kg Chicken
  • 2 Tbs Ground cumin
  • 1 Tbs Ground coriander
  • 2 Tsp Dried chilli flakes
  • 1.5 Tsp Paprika
  • 1 Tsp Ground cinnamon
  • 1 Tsp Allspice / pimento berries
  • 0.75 Tsp Ground ginger
  • 0.5 Tsp Cayenne pepper
  • 0.5 Tsp Turmeric
  • 50ml Melted butter
  1. Starting with the spice blend, measure 2 tablespoons ground cumin, 1 tablespoon ground coriander, 1 and a half teaspoons paprika, 1 teaspoon cinnamon, ¾ teaspoons ground ginger, a half teaspoon cayenne pepper and a half teaspoon turmeric.
  2. Finally you need a teaspoon of allspice or pimento berries and 2 teaspoons crushed chilli flakes.
  3. Drop the chilli flakes and allspice into your grinder along with all of the other spice powders. The grinder needs back pressure to grind small quantities, and the additional spice powders provide this.
  4. Grind the mixture until fine then transfer it to a sprinkle bottle.
  5. To prepare the chicken, remove any excess fat and skin from the butt and neck of the chicken.
  6. Use a sharp knife to slice through the skin ll the way down the breast.
  7. Use your kitchen shears to cut through the breast bone and open up the chicken.
  8. Flip the chicken over and use the palm of your hand to dislocate each thigh at the hip, with two sharp down thrusts.
  9. Transfer the spatchcocked chicken to a large roasting pan and sprinkle the spice blend liberally over the skin of the chicken.
  10. Make sure to get it under the wings as well.
  11. I have used about half of the spice blend to get a good solid coating.
  12. Add the roasting vegetables of your choice to the pan.
  13. Season everything with salt and cracked black pepper to taste.
  14. Roast the chicken in a preheated oven at 180c for 45 minutes.
  15. At this point, remove the pan from the oven. Brush the crust of charmoula spice with 50ml of melted butter and return the pan to the oven for a further 45 minutes.
  16. Remove the pan from the oven and allow the chicken to rest for 5 minutes before jointing and serving.
  17. Brush the spicy skin with pan juices to achieve the glossy appearance.


Deep-Fried Buttermilk Chicken – Southern Fried Chicken with a Twist!!!

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Deep-Fried Buttermilk Chicken - Southern Fried Chicken with a Twist!!!
Recipe type: Chicken
Cuisine: American
Deep-fried buttermilk chicken is all-time favorite, and this recipe gives it a whole new twist. The process is quite drawn out, but easy, however as a result this recipe is more suited to bulk production for parties and catering.
  • 8-12 Pieces chicken
  • 400ml Cultured buttermilk
  • 30ml Dijon mustard
  • 15ml Salt
  • 10ml White pepper
  • 10ml Cayenne pepper
  • 1¾ Cups All-purpose flour
  • ¼ Cup Corn starch
  • 15ml Garlic powder
  • 15ml Onion powder
  • 15ml Fine salt
  • 4 Eggs
  1. To start, measure 400ml buttermilk and30ml Dijon mustard into a jug.
  2. Measure out a tablespoon salt, 2 teaspoons white pepper and 2 teaspoons cayenne pepper and add these to the jug.
  3. Mix this all until well combined.
  4. Place 8 to 12 chicken pieces on a chopping board and use your carving fork to perforate the pieces all over.
  5. Open a large vacuum packing bag and fold the top section inside out. This prevents messing on the bag and helps to keep the bag open.
  6. Place the chicken pieces in the bag and pour in the buttermilk mixture.
  7. Fold the top of the bag back and vacuum seal the bag.
  8. Notice that I have elevated the vacuum packer. This allows all of the air to escape while inhibiting the flow of the liquid upward and into the machine. As soon as the liquid starts to rise, hit the stop button and then the seal button.
  9. It is good idea to double seal the top and bottom of the bag.
  10. Place the bag of chicken in your refrigerator overnight for the buttermilk to do its magic.
  11. The following day, remove the bag from the refrigerator.
  12. For this step you need a large pot on an induction range, a slow cooker, or a digital pot like this one.
  13. Half-fill the pot with water and set the temperature to 76c or 169f.
  14. When the water has reached this temperature, place the bag of chicken pieces in the pot. Set your timer for 2 hours and go and drink coffee.
  15. After 2 hours, remove the bag and cut it open. Place a rack in a large pan and pour the chicken onto the rack. All of the liquid will drain through the rack, and can be discarded.
  16. Transfer the chicken pieces to a clean dish towel, and pat them dry using another dish towel.
  17. For the coating combine 1 and three quarter cups of all-purpose flour with a quarter cup of corn starch and 15ml of fine salt.
  18. Whisk 4 eggs thoroughly and pour these into a second bowl.
  19. Add a tablespoon of garlic powder and a tablespoon of onion powder to the flour and mix this in.
  20. Take a lityle of the flour mixture and sprinkle it over a large platter. This is where the coated chicken will rest, and the flour prevents the chicken from sticking to the platter and damaging the coating.
  21. Working with one piece of chicken at a time, dunk the chicken in the egg to wet it all over.
  22. Transfer it to the flour and dredge it to get its first coating.
  23. Back to the egg to wet all of the flour.
  24. And again into the fliur to get a good solid coating all over.
  25. Continue until all of the chicken pieces are complete.
  26. Allow the coated chicken to set for 20 minutes before continuing.
  27. Half fill a wok or large pan with oil and heat it to 170c or 340f.
  28. Carefully add the chicken pieces to the oil and fry these for 6 to 8 minutes until the coating is crispy and golden. The chicken is already cooked, so the frying process is purely to crisp the coating and reheat the chicken.
  29. Remove the pieces from the oil and drain any excess oil on kitchen paper.
  30. Serve the chicken piping hot with the accompaniments of your choice and enjoy.


How to Make Tandoori Chicken Burgers – The BEST New Burger in Town!!!

how to Make Tandoori Chicken Burgers - The BEST New Burger in Town!!!
Recipe type: Chicken / Burgers
Cuisine: Indian
Serves: 6
Tandoori chicken is an all-time favorite - what if you could make a delicious Tandoori Chicken Burger???
  • 6 Boneless, skinless chicken breasts
  • 50g Fresh garlic
  • 35g Fresh ginger
  • 60ml Lemon juice
  • 50ml Chilli paste
  • 10ml Salt
  • 5g Ground cumin
  • 10g Garam masala
  • 50ml Oil
  • 20ml Double cream yogurt
  • 5ml Citric acid
  • 1.5ml Xanthan gum
  1. Measure out 2 teaspoons salt, 5g dried cumin powder and 10g garam masala.
  2. Roughly chop 35g of fresh ginger and 50g of garlic.
  3. Pour out 50ml of chilli paste, 20ml of double cream yogurt, 60ml of lemon juice and 50ml of oil.
  4. Finally measure a teaspoon of citric acid and a quarter teaspoon of xanthan gum.
  5. This will make enough marinade for 6 chicken breasts.
  6. Place all of these ingredients except the citric acid and xanthan gum into a tall jug and machine these with your stick blender until fine.
  7. Add the citric acid and xanthan gum and machine the marinade until the final 2 ingredients are thoroughly incorporated.
  8. Put this aside.
  9. Working with one chicken breast at a time, fold the breast in cling wrap.
  10. Use your mallet to tap this down to an even thickness of about 8mm.
  11. Repeat this with the remaining breasts.
  12. Place the breasts on a large platter and spoon a tablespoon of the marinade onto each one. Spread the marinade over the breasts. Flip the breasts over and repeat.
  13. Put the breasts aside for 35 minutes to marinate.
  14. After the time is up, heat a large pan over high heat and add 30ml of coconut oil.
  15. Fry the breasts for three minutes on one side.
  16. Flip them over and continue to fry for a further 2 minutes. Don't be too concerned about any charring on the first side as this will wipe away in the next step.
  17. After 2 minutes, lift each breast and wipe it around the pan to pick up the stray marinade.
  18. Transfer the Tandoori breast to burger buns dressed with shredded lettuce, sliced tomato and mayonnaise and serve immediately with the accompaniments of your choice.


Chef T’s Magic Powder – for Incredible Burger Patties, Steaks, Chicken, Pork, Stews & Soups!!!

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Chef T's Magic Powder - for Incredible Burger Patties, Steaks, Chicken, Pork, Stews & Soups!!!
Recipe type: Seasoning / Rubs / Spices
Today we're going to make a batch of my magic powder. This amazing stuff is primarily for making the most incredible burger patties, however it can be used just as successfully to flavor roasts, stews, soups and really just about anything. After making the powder, I will demonstrate how to use it to make the burger patties, and a superbly tender roast spatcock chicken. The theory behind how and why this powder works so well will covered in another episode in the near future. Although you can naturally dry the ingredients for the powder in trays, it does help to have a food dryer with multiple racks.
  • 80g Fresh coriander leaves (with stems)
  • ½ Red Pepper
  • ½ Yellow Pepper
  • 30ml Tabasco sauce
  • 8 Portabello mushrooms (or procini)
  • 30ml Onion Flakes
  • 15ml Lemon pepper
  • 15ml +15ml Cornstarch
  • 15ml Salt
For the Burger Patties
  • 7.5ml Magic powder per 100g ground beef
  • 10ml Water per 100g ground beef
For the Chicken
  • Magic powder
  • Roasting vegetables of your choice
  • 1.8kg Chicken
  1. To start, place 80g of fresh coriander, including the stems into drying racks.
  2. Cut a half yellow pepper and a half red pepper into strips.
  3. Place these in a mixing bowl, pour in 30ml or 2 tablespoons of Tabasco sauce and toss the peppers until everything is coated.
  4. Cut 8 portabello mushrooms into slices. You can also use porcini mushrooms which work just as well.
  5. Place the sliced mushrooms and peppers into drying trays and stack these on your dryer for 36 to 48 hours until everything is well desiccated.
  6. To make the powder from all the dried ingredients, you will to measure 30ml or 2 tablespoons of dried onion flakes, 15ml or a tablespoon of lemon pepper, 15ml of salt and 15ml of cornstarch.
  7. Place all of the ingredients from the dryer on a chopping board and chop them roughly to make them more manageable for your spice grinder.
  8. Fill your spice grinder to the top with some of this mixture and machine it until reasonably fine.
  9. During the machining the mixture will break down considerably leaving space to add more of the mixture.
  10. Add more of the mixture along with some of the cornstarch.
  11. Machine it again, and carry on adding more of the dried ingredients along with a little cornstarch, until all of the ingredients from the dryer have been ground.
  12. Place this in a bowl, and add the salt, onion flakes, lemon pepper and remaining cornstarch. Mix this together well.
  13. Put the mixture back into the grinder in batches and machine each batch until fine.
  14. Place the fine mixture in a jug and add a further 15ml of cornstarch and mix this in. The cornstarch is used as an anti-caking agent.
  15. Transfer the magic powder to an air-tight sprinkle bottle with large holes and you're ready to go.
  16. To make your magic burger patties you will need 7.5ml or 1.5 teaspoons of magic powder for every 100g of ground beef as well as 10ml or 2 teaspoons of water for each 100g of beef.
  17. Place this all in your stand mixer with the dough hook attached and allow this to mix for 7 minutes on medium low speed, until well emulsified.
  18. Press the burger patties and grill as normal.
  19. Make up your burgers and enjoy. Here we see a double cheese burger using my magic patties and the McDonald's burger we made 2 episodes back.
  20. For the chicken, cut the bird down through breast bone and flatten it out. Place it in a large roasting pan.
  21. Sprinkle the magic powder liberally over the chicken and fill up any space in the pan with the roasting vegetables of your choice.
  22. Pour in 400ml of chicken stock and cover the pan with foil.
  23. Bake the chicken in a pre-heated oven at 200c or 400f for 45 minutes.
  24. Remove the pan from the oven, remove the foil from the pan and return it to the oven uncovered for a further 35 minutes.
  25. Increase the heat to 250c or 480f for a further 10 to 15 minutes until the chicken is crispy and golden. Allow it to rest for 5 minutes before cutting and serving.


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