Name: Quick-brined fried polenta chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 2½ tbsp sea salt; 1 chicken, cut into 8 pieces on the bone; 200 ml buttermilk, well shaken; 150 ml hot sauce, plus extra to serve; 100 gm coarse polenta; 100 gm self-raising flour (2/3 cup); ½ tsp smoked paprika, plus extra to serve; Pinch of cayenne; ½ tsp dried thyme; Vegetable oil or lard, for shallow-frying; Thinly sliced spring onion and coleslaw, to serve

Yes, this is a fry-fest. And, no, there won’t be a Heart Foundation tick of approval. But serving it with a crisp and tangy coleslaw must be a positive, right? Start this recipe at least four hours ahead.

Ingredients

2½ tbsp sea salt

1 chicken, cut into 8 pieces on the bone

200 ml buttermilk, well shaken

150 ml hot sauce, plus extra to serve

100 gm coarse polenta

100 gm self-raising flour (2/3 cup)

½ tsp smoked paprika, plus extra to serve

Pinch of cayenne

½ tsp dried thyme

Vegetable oil or lard, for shallow-frying

Thinly sliced spring onion and coleslaw, to serve

Method

1.Stir salt and 1 litre water in a saucepan over medium-high heat until salt dissolves, set aside to cool, then refrigerate until chilled. Add chicken, ensuring pieces are completely submerged and refrigerate to brine for at least 2 hours.

2.Stir buttermilk and hot sauce in a bowl to combine, drain chicken well, add to bowl, mix to coat well, cover and refrigerate for 2 hours.

3.Combine polenta, flour, spices and dried thyme in a large plastic snap-lock bag and season to taste with salt. Drain chicken from buttermilk, shake off excess and, working with a couple of pieces at a time, add to bag, seal and shake to coat well. Heat 3cm oil in a large deep frying pan over medium heat until just shimmering, then shallow-fry chicken, turning occasionally, until golden brown (10-12 minutes). Drain on paper towels, season to taste, scatter with spring onion and extra paprika, and serve hot with hot sauce and coleslaw.

Drink Suggestion: Orange wine such as skin-contact viognier. Drink suggestion by Max Allen.
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Emma Knowles

Styling by Geraldine Muñoz

Ingredients

Method

Related stories