Is a Chef who work’s in Dobbins Inn, who set up a facebook group to help people bake during the Covid-19 Lockdown.
David set up a facebook group to help people with their baking during isolation. The page now has over 40,000 members in a few days. The group is called Home cooking recipes isolating chef
David has shared some of his Recipes with us:
Buttermilk Fried Chicken
- 3.3 lb / 1.5kg individual bone in skin on pieces – or chicken fillets
- 3-4 cups / 750ml – 1litre Vegetable Oil or as needed for deep frying
- Wet Mix
- 2 cups / 500ml Buttermilk
- 1 tsp EACH: Paprika Cayenne Pepper, White Pepper, Onion Powder, Garlic Powder, Salt
- Dry Mix
- 2.5 cups / 375g Plain/All Purpose Flour
- 1 tbsp Paprika
- 2 tsp EACH: Oregano Baking Powder
- 1.5 tsp Salt plus extra to sprinkle at the end
- 1 tsp EACH: Onion Powder Garlic Powder, Cayenne Pepper
- 1/2 tsp Black Pepper
In a bowl, combine the wet mix with your chicken, ensuring it’s fully coated by the marinade. Cover and allow to marinate in the fridge for an absolute minimum of 4 hours, but the longer the better (up to 24hours). Remove at least 30mins before you intend to use it to bring to room temp (important – frying cold chicken causes it to seize up and go chewy).
Meanwhile, combine all of your dry mix. I find this easiest in a small tray, but you can also use a shallow bowl. Dip a piece of your chicken into the mix and fully coat. Really make sure you get the mix in every part of the chicken, this will give you those ‘flaky’ parts which make the chicken extra crispy. Place on a tray and repeat with the remaining chicken.
Heat up enough oil to comfortably cover the depth of your largest piece of chicken. Drop a piece of mixture in, if it slowly sizzles to the top you’re good to go. You want the oil to be approx 175C/350F – 180C/356F. The temp will drop when the chicken hits the oil, and that’s okay, just try to maintain a heat of around 320F/160C. A medium heat should obtain this.
In batches of 3 (4 max) gently place your chicken in the oil. Deep fry for 6-8mins on each side or until deep golden and white through the centre If you’re not confident deep frying just test with one piece first.
Place each piece on a wire rack with paper towels underneath when finished and sprinkle with salt to draw out the last bit of moisture. The chicken should be piping hot with the juices running clear. In all circumstances the chicken internal temp 165F/75C (take into consideration it continues cooking slightly once out the oil).