Ludo's Fried Chicken

  • Preparation Time80 mins
  • Cooking Time5 mins
  • DifficultyHard
6 chicken thighs

For the Ranch dressing

180g sour cream
180g mayonnaise
80ml buttermilk
1 1/3 tablespoon fresh lemon juice
2 1/2 tablespoons red wine vinegar
1 1/3 garlic cloves, crushed
3 teaspoons Worcestershire sauce
3 teaspoons Worcestershire sauce
2 or 3 tablespoons minced shallot
2 or 3 tablespoons Dijon-style mustard
2 or 3 teaspoons celery seed

For the chicken brine

28g fresh thyme
28g fresh rosemary
2 lemons
226g chopped garlic
4 bay leaves
85g black pepper
Sea salt
226g clover honey
316ml water

For the chicken breading

480g flour
85g paprika
28g smoked paprika
14g garlic powder
14g onion powder

For the Ranch dressing, in a medium bowl, whisk together the sour cream, mayonnaise, buttermilk, lemon juice, red wine vinegar, garlic, Worcestershire sauce, chives, shallot, mustard and celery seed. Refrigerate for one hour to allow the flavours to blend.

For the buttermilk brine bring all the ingredients to a boil in a sauce pot. Set the brine in ice to cool and add 4.5L cold water and then add the chicken thighs. Allow this is brine for twenty four hours.

For the chicken breading, combine all the ingredients, then in a separate bowl combine the buttermilk and mixed herbs.

Then remove the chicken thighs from the brine, coat in the buttermilk, then the breading, then cover in the buttermilk again, followed by the breading.

In a deep fat fryer, heat up some rapeseed oil to 180°C. Put the chicken in and fry and four and a half minutes. Serve with the Ranch dressing.

Recipe Courtesy of Ludo Lefebvre

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