Ease of Preparation: Medium
Time of Preparation: 2 hours
Yield: 4 servings
Ingredients:
- 1 x 3 pound chicken cut up in pieces (1.5 kilograms)
- Vegetable oil for frying
For the marinade:
- 1 onion, chopped
- 1 bay leaf
- 1 young celery stalk, chopped
- 2 garlic cloves, crushed
- 1 tablespoon parsley, chopped (15 millilitres)
- 1 teaspoon dried oregano (5 millilitres)
- Juice of ½ lemon
- 4 tablespoons white wine (60 millilitres)
For the batter:
- 3 ounces flour (85 grams)
- Pinch of salt
- 2 tablespoons olive oil (30 millilitres)
- 2 eggs
- 150 millilitres beer (2/3 cup)
For the dipping sauce:
- 1-cup buttermilk (250 millilitres)
- 1/3-cup sour cream (70 millilitres)
- 1/2 tablespoon of roasted garlic puree (10 millilitres)
- 2 tablespoons of honey (30 millilitres)
- 2 tablespoons of canned chipotle juice (30 millilitres)
- 3 tablespoons of finely minced chives (30 millilitres)
- 1-tablespoon lime juice (15 millilitres)
- Few drops of Tabasco
- Pinch of salt
Method:
Preheat the oil to 350 degrees Fahrenheit (180 centigrade)
Season the chicken pieces and marinate for at least 30 minutes.
Prepare the batter at least an hour before you want to use it. This allows the batter to relax and coat the chicken better. Put the flour, salt and oil into a mixing bowl. Separate the eggs and add the yolks to the bowl. Pour in the beer, beating the ingredients with a wire whisk. Cover the bowl and set aside for an hour.
To make the dipping sauce, combine all the ingredients in a bowl and whisk them together. Refrigerate until ready to use.
Just before using the batter, beat the egg whites until they form soft peaks. Then fold them gently into the batter mixture. Remove the chicken pieces from the marinade and dip them in the batter. Ease them into 8 to 10 centimetres of hot oil, turning them as they brown and cook, about 20 minutes. Drain on a piece of kitchen paper.
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