Mary's fried chicken with Aussie truffle mash and gravy

Name: Mary's fried chicken with Aussie truffle mash and gravy
Yield: 4
Ingredients: 1.2kg free-range organic chicken, cut into 8 pieces (bone in); 700g desiree potatoes, peeled, cut into large chunks; 125g unsalted butter; 180ml cream; Sunflower oil, to deep-fry; 250g plain flour; 50g chicken seasoning (recipe follows); Shaved Aussie truffles (from gourmet food shops – substitute truffle oil, optional), to serve; 300ml buttermilk; 1 tsp hot sauce or Tabasco (optional); 20.00 ml maple syrup; 20.00 ml smoked paprika; 20.00 ml sweet paprika; 20.00 ml ground celery seed; 2 tsp cayenne pepper; 60g unsalted butter; 60g plain flour; 600ml hot brown chicken or beef stock

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https://healthimprovements.info/recipes/marys-fried-chicken-aussie-truffle-mash-gravy/8qn8m4wl — Mary's fried chicken with Aussie truffle mash and gravy

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by Jake Smyth

Jul 26, 2019

Does it get any more Aussie than this?

1.2kg free-range organic chicken, cut into 8 pieces (bone in)
700g desiree potatoes, peeled, cut into large chunks
125g unsalted butter
3/4 cup (180ml) pouring cream
Sunflower oil, to deep-fry
1 2/3 cups (250g) plain flour
50g chicken seasoning (recipe follows)
Shaved Aussie truffles (from gourmet food shops – substitute truffle oil, optional), to serve

Buttermilk marinade

300ml buttermilk
1 tsp hot sauce or Tabasco (optional)
1 tbs maple syrup

Chicken seasoning (approx 1/2 cup)

1 tbs smoked paprika
1 tbs sweet paprika
1 tbs ground celery seed
2 tsp cayenne pepper

Gravy

60g unsalted butter
60g plain flour
600ml hot brown chicken or beef stock

Method

1.

For the marinade, place all the ingredients, including the hot sauce, if using, in a large non-reactive bowl, season to taste and whisk to combine. Add chicken pieces and toss to combine.
2.

Cover and refrigerate overnight. Stand chicken at room temperature for 30 minutes before cooking.
3.

For the chicken seasoning, combine all the ingredients in a bowl with 1 tbs sea salt flakes and 1/2 tsp freshly ground black pepper.
4.

To make the mash, place potato in a saucepan and cover with cold water. Place over high heat and bring to a simmer. Simmer for 25-30 minutes or until cooked. Drain and pass potato through a potato ricer back into pan (alternatively, mash well with a potato masher). Place over low heat and add butter and cream. Cook, stirring frequently, for 5-6 minutes or until butter is melted through mash. Season, cover and keep warm until ready to use.
5.

Preheat oven to 150°C. Fill a large saucepan or deep-fryer half full with oil and heat to 155°C (a cube of bread will turn golden in 3 minutes when the oil is hot enough).
6.

Combine flour and chicken seasoning in a large bowl. Remove chicken from marinade and drain. In batches, place chicken in flour mixture and toss to coat, shaking off excess flour. Repeat with remaining chicken pieces.
7.

Working with 1 piece of chicken at a time, deep-fry for 7-8 minutes or until skin is deep golden brown. Remove using a heatproof slotted spoon and drain on paper towel. Place fried chicken on a baking tray lined with baking paper and bake for 10-12 minutes or until cooked through. Season with extra chicken seasoning.
8.

Meanwhile, for the gravy, heat butter in a non-stick saucepan over medium-low heat. Add flour and cook, stirring continuously, for 6-8 minutes or until brown. Gradually whisk in stock, bring to a simmer and cook for 6-8 minutes or until thickened. Season liberally to taste. Cover and keep warm until ready to use.
9.

Place chicken and mash in separate large serving bowls. Scatter shaved truffle, if using, over mash. Serve with gravy alongside.