Buttermilk-Brined Heritage Fried Chicken

Ingredients

• 11 whole heritage-breed chicken (e.g., Poulet Rouge), cut into pieces
• 21 litre buttermilk
• 32 tablespoons sea salt
• 41 tablespoon garlic powder
• 51 tablespoon onion powder
• 61 tablespoon smoked paprika
• 71 teaspoon cayenne pepper
• 8Fresh thyme and rosemary sprigs
• 92 cups plain flour
• 101 cup cornstarch
• 11White truffle honey or caviar butter, for finishing
• 12Oil for deep frying
• 13For whipped potatoes: 800g Maris Piper potatoes, 4 roasted garlic cloves, 100ml double cream, 60g butter
• 14For glazed carrots: 8 heirloom carrots, 3 tablespoons bourbon, 2 tablespoons brown sugar, 1 tablespoon butter

Instructions

1. 1Combine buttermilk, salt, garlic powder, onion powder, smoked paprika, cayenne, and fresh herbs in a large bowl. Submerge chicken pieces, cover, and brine in the fridge for 12–24 hours.
2. 2Remove chicken from brine and let sit at room temperature for 30 minutes.
3. 3Mix flour, cornstarch, and remaining dry spices in a shallow tray. Dredge each piece thoroughly, pressing flour mixture into all crevices.
4. 4First fry: heat oil to 160°C (320°F). Fry chicken in batches for 8–10 minutes until just cooked through but not yet coloured. Drain and rest on a wire rack.
5. 5Second fry: raise oil to 190°C (375°F). Fry pieces again for 3–4 minutes until deeply golden and shatteringly crisp.
6. 6Drain on a rack and immediately season with sea salt. Drizzle with white truffle honey or finish with a knob of caviar butter.
7. 7For the whipped potatoes: boil potatoes until tender, drain, and rice them. Beat in roasted garlic, hot cream, and butter until silky smooth.
8. 8For the glazed carrots: blanch carrots until just tender. In a pan, combine bourbon, brown sugar, and butter. Add carrots and cook over medium heat, tossing until glazed and caramelised.
9. 9Plate the chicken on the whipped potatoes and serve with the bourbon-glazed carrots alongside.