Fried chicken with spicy tomato dipping sauce

March 28, 2011 (Last Updated: January 11, 2019)
Fried chicken with spicy tomato dipping sauce

Recipe by James Diack & Matthew Wright
Photography by Dylan Swart

Fried chicken with spicy tomato dipping sauce

Serves: 6
Cooking Time: 1 hour + 24 hours marinating

Ingredients

  • Fried chicken

  • 5ml (1 tsp) salt
  • 5ml (1 tsp) smoked paprika
  • 2 garlic cloves, peeled and crushed
  • 1L (4 cups) buttermilk
  • 1½ whole chickens, cut into 12 pieces
  • 125ml (½ cup) cornflakes, crushed
  • 125ml (½ cup) dried breadcrumbs
  • coarse salt and freshly ground black pepper, to taste
  • 250ml (1 cup) cake flour
  • 2 eggs, beaten
  • sunflower oil, for deep-frying
  • Dipping sauce

  • 15ml (1 tbsp) extra virgin olive oil
  • 500g Rosa tomatoes
  • 1 fresh red chilli, chopped
  • 100g brown sugar
  • 50ml rice wine vinegar

Instructions

1

Preheat the oven to 200°C.

2

For the chicken, mix the salt, paprika, garlic and buttermilk in a large bowl. Add the chicken pieces and coat. Cover the bowl with plastic wrap and refrigerate, 24 hours.

3

Remove the chicken from the liquid and set aside. Combine the crushed cornflakes and breadcrumbs in a bowl and season.

4

Roll the chicken pieces in the flour, then in the beaten eggs and finally crumb them in the crushed cornflakes and breadcrumb mixture.

5

Place the chicken in a deep-fryer, preheated to 195°C, and cook until golden, 7 – 10 mintues. Remove from the oil and place on a baking tray in the preheated oven until cooked through and crisp, about 15 minutes.

6

For the dipping sauce, place the oil in a small pot and fry off the tomatoes and chilli, about 5 minutes.

7

Add the sugar and vinegar and continue to cook until it reaches a jam-like consistency, 15 – 20 minutes.

8

To serve, stack the chicken on a plate and serve with the dipping sauce.

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