Dilemma: it’s hot out, but the allure of fried chicken is strong. The solution? Serve it cold. It’s just as good, and a sure-fire way to please a crowd between dips. Begin two days ahead to brine and marinate the chicken.
Ingredients
Brine
Buttermilk marinade
Blue-cheese sauce
Method
1.For brine, combine salt, sugar and 3 litres of water in a large saucepan and bring to the boil, stirring to dissolve. Cool to room temperature, then refrigerate to chill. Submerge chicken wings in liquid and refrigerate overnight to brine.
2.For buttermilk marinade, whisk ingredients together in a large bowl. Drain chicken, add to buttermilk and refrigerate overnight to marinate.
3.For blue-cheese sauce, process cheese, buttermilk and mayonnaise in a food processor until smooth. Season well with black pepper, then stir in chives. Refrigerate until needed.
4.Bring chicken and marinade to room temperature (1 hour). Combine flour, black pepper, cayenne pepper, garlic powder and onion powder in a large bowl. Transfer two-thirds of flour mixture to a separate bowl (the flour will get clumpy as you add the chicken, and will need to be refreshed). Heat 6cm oil in a wide saucepan until it reaches 160°C on a thermometer. In batches, and topping up oil as needed, dust chicken in flour mixture (topping up as needed) until well coated, then fry, turning occasionally, until golden and cooked through (12-16 minutes; be careful, hot oil will spit). Drain on paper towels and serve hot, or chilled, with hot sauce and blue-cheese sauce. Wings will keep refrigerated in an airtight container for 3 days.
Drink suggestion: Full-flavoured blanc de noir. Drink suggestion by Max Allen.
Notes