Products used in this recipe
South African Fried Chicken with Slap Chips
Yield: 10 Servings (16 oz.)
Yield: 10 Servings (16 oz.)
This unique pairing of traditional British and African flavors to create something wonderful. Crunchy and flavorful fried chicken along with tangy yellow fries. Enjoy.
Marinade:
| Ingredient | Weight | Measure |
|---|---|---|
| Cilantro, fresh, minced | 1 cup | |
| Green chiles, minced | 1 cup | |
| Chili powder | 3 Tbsp. | |
| Kosher salt | 2 Tbsp. | |
| Chicken, bone-in, pieces (leg, thigh, breast, wing) | 7.5 lbs. |
Coating:
| Ingredient | Weight | Measure |
|---|---|---|
| Milk, whole | 3 cups | |
| All-purpose flour | 6 cups | |
| Table salt | to taste |
Slap Chips:
| Ingredient | Weight | Measure |
|---|---|---|
| Simplot Simply Gold® Fries: Gold Straight Cut Fries, Skin On 3/8" | 2.5 lbs. | 5 cups |
| Malt vinegar | as needed | |
| Table salt | as needed | |
| Paprika | as needed |
Preparation Instructions:
- Step 1
- In a small mixing bowl, blend together cilantro, green chiles, chili powder and Kosher salt. Add this marinade mixture to chicken pieces. Coat chicken well. Refrigerate for at least 6 hours.
- Step 2
- Preheat fryer to 375°F.
- Step 3
- Warm milk in a saucepan until below a simmer. Remove from heat. Whisk in around 1/2-1 cup of flour with milk until just starting to thicken. Cool to room temperature. Coat chicken with thickened milk batter. Immediately dredge in remaining flour. Add chicken slowly to fryer one piece at a time. Do not overload fryer. Cook chicken until the inside is thoroughly cooked and an internal temperature of 165˚F for 15 seconds is achieved. Remove from fryer and immediately season with salt.
- Step 4
- Prepare fries according to package instructions. Remove from fryer and transfer to a large bowl. Season with malt vinegar, salt and paprika. Serve.
