Deep-fried chicken salad

Deep-fried chicken salad

Nathan Outlaw's Home Kitchen
David Loftus

For this recipe the chicken is brined before cooking, which calls for a bit of forward thinking but gives you a much more succulent result. (You could omit the brining stage but the meat would be a bit tougher.) The actual cooking time is pretty quick. I like the coating a little spicy but if you don’t, just reduce the amount of hot paprika used. Duck legs are delicious cooked this way too.


Quantity Ingredient

For the brine

Quantity Ingredient
2 shallots, peeled and sliced
6 garlic cloves, peeled and finely chopped
a small bunch thyme, leaves picked
1 tablespoon black peppercorns
100g sea salt
100g soft light brown sugar
1 litre water

For the chicken

Quantity Ingredient
4 chicken legs, cut into thighs and drumsticks
250ml natural yoghurt
200g plain flour
2 teaspoons baking powder
2 teaspoons hot paprika
2 teaspoons cumin powder
2 teaspoons onion powder
oil, for deep-frying

For the salad

Quantity Ingredient
2 fennel bulbs, tough outer layer removed, thinly sliced on a mandoline
1 red onion, peeled and sliced
2 large gherkins, sliced
2 tablespoons chopped flat-leaf parsley
2 tablespoons sliced mint
olive oil, to dress
freshly ground black pepper


  1. For the brine, place all the ingredients in a pan and bring to the boil, then simmer for 5 minutes. Remove from the heat and leave to cool completely. In the meantime, make 3 incisions in each chicken piece and place in a large bowl.
  2. When cold, pour the brine over the chicken pieces to submerge them completely. Cover the bowl with cling film and place in the fridge for 12 hours or overnight.
  3. Lift out the chicken pieces and discard the brine. In a clean bowl, mix the chicken with the yoghurt then re-cover with cling film. Leave in the fridge for 6 hours.
  4. When you are ready to cook the chicken, preheat your oven to 180°C. Mix the flour, baking powder and powdered spices together in a bowl. Heat the oil in a deep-fryer or other suitable deep, heavy pan to 170°C.
  5. Remove the chicken from the yoghurt and shake off the excess. Pass each chicken piece through the spiced flour mix, then carefully lower into the hot oil, one by one. Fry for about 6 minutes until crisp and golden, turning halfway through cooking.
  6. Lift out the chicken pieces and drain on kitchen paper, then place on a baking tray and pop into the oven for 20 minutes.
  7. Meanwhile, for the salad, mix the fennel, red onion, gherkins and herbs together in a bowl. Season with salt and pepper and drizzle with olive oil.
  8. Serve the hot chicken with the salad.
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