Extract: Dish Chook Book, by Sarah Tuck

The dish Chook Book is designed to banish boring with a huge range of chicken dishes that will become regulars on the menu for years to come. Created by dish editor Sarah Tuck and food editor Claire Aldous, these recipes range from simply scrumptious to elegantly sensational. With chicken as a base, New Zealand's most loved protein is showcased in over 100* stunning recipes - dish favourites that have appeared in the magazine over the last four years.

Kete is excited to share this recipe for Nashville Buttermilk Fried Chicken from the book.

This recipe is extracted with kind permission from Dish Chook Book by Sarah Tuck and Claire Aldous, published by ICG Media, RRP $50.00.

Nashville Buttermilk Fried Chicken with Hot Honey Butter Drizzle

Crunchy, golden and irresistible. This Southern-style classic brings the heat and flavour in every bite.

CHICKEN

200ml buttermilk

1 large egg

3 tablespoons hot sauce or tabasco, see Cook’s note

1 teaspoon each onion powder, garlic powder and sea salt

400 grams boneless, skin-off chicken thighs

TO COOK

3 cups neutral high smoke point oil, e.g. rice bran

1¼ cups plain flour


½ cup potato starch

sea salt and ground pepper


TO SERVE

Hot Honey Butter Drizzle, see recipe below

store-bought waffles, optional

Spiky Mustard Mayo, see recipe below

whole or sliced pickles

CHICKEN: Combine all the ingredients, except the chicken, in a large bowl. Cut each thigh into 2-3 pieces, add to the marinade, and mix well

so each piece is thoroughly coated. Cover and chill in the fridge for at least 4 hours, but preferably overnight.

TO COOK: Heat the oil in a deep medium-sized pot or wok to 170°C or until a piece of bread dropped in rises to the surface and turns golden in about 30 seconds.

Whisk the flour and potato starch together in a wide bowl and season well with salt and pepper.

In batches and using tongs, lift the chicken out of the marinade and drop into the flour mixture, turning so it is all coated and has a craggy texture.

In batches, carefully lower each piece into the oil letting it bubble up around the chicken for a few seconds before releasing it fully into the pot. Don’t overcrowd the pot. Fry the chicken for about 5 minutes, turning occasionally, until golden brown, crisp, and fully cooked. Drain on kitchen towels and put on a rack in a warm oven while frying the remaining chicken.

TO SERVE: Pile the chicken onto a serving plate and spoon over the Hot Honey Butter Drizzle or serve alongside in a jug. Serve with the waffles if using, the Spiky Mustard Mayo and plenty of pickles. SERVES 4

COOK’S NOTE: Use a vinegar-based hot sauce to get a traditional southern fried chicken flavour.

Hot Honey Butter Drizzle (gf) (v)

It’s buttery, sweet, spicy and lip-smackingly delicious!

½ cup honey

50 grams butter

3 tablespoons hot sauce

1 teaspoon chilli flakes

½ teaspoon smoked

paprika (use sweet or hot for a spicy version)

½ teaspoon sea salt

Put all the ingredients in a small pot and bring to the boil. Simmer for 2 minutes. If making ahead, rewarm to serve. MAKES ABOUT ¾ CUP.

Spiky Mustard Mayo (gf) (v)

A great mix of silky mayo and sharp mustard that also works well drizzled over a bowl of crisp iceberg lettuce.

½ cup good-quality egg mayonnaise

2 cloves garlic, crushed

2 tablespoons American yellow mustard

1 tablespoon whole grain mustard

2 teaspoons apple cider vinegar

1 teaspoon runny honey

sea salt and ground pepper

Whisk all the ingredients together and season with salt and pepper. MAKES ABOUT ¾ CUP

 Dish Chook Book is available in all good bookstores now.