Big Zuu’s fried chicken recipe

“I grew up on fried chicken,” Big Zuu says.

He’s so keen on fried chicken, he’s come up with three ways to cook yours at home – ranging from a crunchy Dorito crust and chicken nuggets fried with Rice Krispies.

Just FYI, you’ll need to double the dredge quantities if you’re using legs, drumsticks or wings.

Fried chicken

Ingredients:

(Serves 4)

500g chicken tender or nuggets, or chicken legs or drumsticks or wings

2l vegetable oil, for deep frying (if using a saucepan; if using a deep-fat fryer follow manufacturer’s instructions for oil)

Salt and ground black pepper, to taste

For the brine for chicken tenders or nuggets:

100ml buttermilk

1tsp garlic powder

½tsp onion powder

½tsp paprika

1tsp salt

For the brine for chicken legs or drumsticks or wings:

250ml buttermilk

1½tsp garlic powder

1tsp onion powder

1tsp paprika

1½tsp salt

For the dredge if making Doritos fried chicken:

50g plain flour

25g cornflour

25g rice flour

50g Doritos, blitzed in a food processor or finely crushed, plus extra Doritos to garnish

For the dredge if making Maggi fried chicken:

1 Maggi or other vegetable stock cube

½tsp chilli powder

50g roasted peanuts, finely chopped, to garnish

For the dredge if making golden nuggets:

80g rice flour

40g rice cereal (e.g. Rice Krispies), blitzed in a food processor or finely crushed

Method:

1. To make the brine, mix the buttermilk with the garlic powder, onion powder, paprika and salt in a large bowl. Add the chicken and mix well to coat in the brine, then cover and marinate for at least two hours and up to 12 hours in the fridge.

2. For chicken tenders or nuggets, preheat the oil in a deep-fat fryer to 165˚C or heat the oil in a deep saucepan over a low–medium heat to 165˚C.

3. For chicken wings or legs and drumsticks, preheat the oil in a deep-fat fryer to 140˚C or heat the oil in a deep saucepan over a low heat to 140˚C.

4. To dredge the chicken, mix all your chosen dredge ingredients together in a large bowl. Using tongs, dip the chicken pieces into the dredge, moving them around to coat very well.

5. To cook tenders or nuggets, carefully move the pieces from the dredge into the hot oil, working in batches. Fry for four to five minutes until golden brown and cooked through. Drain on kitchen paper, season and serve.

Big Zuu’s Big Eats by Big Zuu is published by Ebury Press, priced £22. Photography by Ellis Parrinder. Available now