I like to think I’m something of a fried chicken expert, with a boyfriend who loves junk food as much as Andrew it would be impossible not to, so when I decided to make my own version (to save money and calories), whose would be better? Mine… or Jamie Oliver’s?
Holly’s lightly-fried jerk chicken
Tasked with feeding my picky-eater younger sister who was back from uni, I chose to make her favourite thing: fried chicken. This version is very simple to make and cheap too – perfect for poor students!
Feeds 3-4 people
Six skin-on chicken thighs or drumsticks (these will cook faster)
Salt & pepper
Take all the chicken out of the pack and pat down with kitchen roll to dry the skin, so that it crisps up nicely, set aside. In a separate bowl pour in a mug full of flour, 3 pinches of salt, 2 pinches of pepper, and 3 big spoons of your jerk seasoning. Mix together. Coat each thigh/drumstick in the flour mix, keep repeating ’til the chicken has absorbed as much flour as possible and is coated all over.
Get a deep frying pan and pour in about 1cm of oil in the bottom of your pan, turn the hob to the highest setting, let the oil get hot (but not boiling). Then VERY carefully add your chicken pieces skin-side down in the pan with your tongs, leaving a gap between each bit (if there isn’t enough room, then do two batches).
Let the chicken cook with the skin getting crispy for about five mins. Then turn the chicken over to cook the other side for 5 mins. Then use your tongs to pick up each bit of chicken and rotate it in the oil so that all the sides are evenly cooked.
Take the biggest piece of chicken out of the pan and cut it open in the middle and check that it’s cooked all the way through. If not, put in back in with the rest of the chicken for another 5 mins, then check again.
Take each bit of chicken out of the pan and put on a plate covered with kitchen roll to soak up excess oil. Let it rest for five mins.
Serve with mashed potato blended with Philadelphia herb and chive cheese and chicken gravy!
Andrew’s take on Jamie Oliver’s JFC with sweet potato wedges
This is a recipe from Jamie’s Money Saving Meals, and is technically baked chicken with just the texture of fried. We like to mix things up in our house, and never follow a recipe word for word, so Andrew has included a secret ingredient…
Should feed 4, but 2 when hungry!
3 large sweet potatoes
Salt & pepper
2 tbsp polenta
1 whole chicken
Salt & pepper
1 heaped tsp paprika
4 garlic cloves
The secret ingredient: Quaker Oat So Simple Golden Syrup Porridge 36G sachet (to replace the stale bread for breadcrumbs, it provides a thicker texture and the sweetness of the syrup is gorgeous)
2 heaped tsp plain flour
4 tbsp water
Cut the sweet potatoes (skins on) into wedges and toss in a tray with olive oil, salt & pepper and polenta, coat well and set aside. Andrew jointed the chicken using Jamie’s method. But Gordon Ramsay’s video tutorial is really easy to follow:
Take the skin off the chicken and cut the breasts into strips. Coat the chicken selection with polenta, a dash of olive oil, salt & pepper, and paprika and massage in. Pop in a pre-heated oven at 190c for 20mins with the wedges.
Make the ‘breadcrumb’ coating, blend the garlic, a glug of olive oil, and porridge oats (instead of breadcrumbs) in a food processor.
Mix the flour and water in a bowl to make a paste.
After 20mins take the chicken out of the oven and coat each piece in the flour paste, then in the crumb mix. Turn the wedges over, and put everything back in the oven for 40mins.
Serve with coleslaw and buttery corn on the cob – enjoy!