Crispy Fried Chicken and Cauliflower

Name: Crispy Fried Chicken and Cauliflower
Prep time: 20 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 4 pieces chicken thighs (bone-in, skin-on); 1 head cauliflower (cut into florets); 2 cups all-purpose flour (spooned and levelled); 1 cup buttermilk; 2 teaspoons paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon salt; 1/2 teaspoon black pepper (freshly ground); 1 litre vegetable oil (for frying)

50 min 4 servings Medium

All Recipes

Enjoy a crispy and flavourful combination of fried chicken and cauliflower, perfect for a hearty main course.

Prep

20 min

Cook

25 min

Total

50 min

Servings

Difficulty

Medium

Fried chicken and cauliflower make a delightful duo, offering a crispy and savoury experience that satisfies all your comfort food cravings. This dish combines the tender juiciness of chicken with the subtle nutty flavour of cauliflower, all wrapped in a golden, crunchy coating. Perfect for a family dinner or a special gathering, this recipe brings together the best of both worlds, making it a favourite among fried food enthusiasts. With the right technique, you can achieve a restaurant-quality meal right in your own kitchen.

Instructions

Prepare the oil

Heat the vegetable oil in a deep fryer or large, heavy-bottomed pot to 180°C (350°F).

Pro tip: Use a thermometer to ensure the oil temperature is accurate.

Season the flour

In a large bowl, combine the flour, paprika, garlic powder, onion powder, salt, and black pepper.

Pro tip: Adjust the seasoning to taste for a more robust flavour.

Coat the chicken

Dip each chicken thigh in buttermilk, then dredge in the seasoned flour, ensuring an even coating.

Pro tip: Let excess buttermilk drip off before dredging.

Coat the cauliflower

Dip the cauliflower florets in buttermilk and then into the seasoned flour, shaking off any excess.

Pro tip: Ensure all sides of the florets are well-coated.

Fry the chicken

Carefully place the chicken thighs in the hot oil. Fry for 15-18 minutes or until golden brown and the internal temperature reaches 74°C (165°F).

Pro tip: Insert a meat thermometer in the thickest part of the meat, avoiding the bone.

Fry the cauliflower

Fry the cauliflower florets in batches for 4-5 minutes or until crispy and golden.

Pro tip: Do not overcrowd the pot to maintain oil temperature.

Rest and serve

Transfer the fried chicken and cauliflower to a wire rack to drain excess oil. Let rest for 5 minutes before serving.

Pro tip: Resting ensures the coating remains crisp.

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Tips & Tricks

Ensure your oil is at the right temperature for optimal crispiness.
Use a kitchen thermometer to check the chicken's internal temperature.
Rest the fried items on a wire rack to prevent sogginess.
Season the flour mixture generously for enhanced flavour.

Frequently Asked Questions

What is chou fleur pané?

Chou fleur pané refers to breaded cauliflower, often fried for a crispy texture.

How do you ensure the chicken is cooked properly?

Use a meat thermometer to check the internal temperature, which should reach 74°C (165°F).

Can I use other cuts of chicken?

Yes, you can use drumsticks or wings, but adjust the cooking time accordingly.

Is there a substitute for buttermilk?

You can use a mixture of milk and lemon juice or vinegar as a buttermilk substitute.

How do I prevent the coating from falling off?

Ensure the chicken and cauliflower are well-coated and let them rest before frying.

Serving Suggestions

Serve your crispy fried chicken and cauliflower with a side of tangy dipping sauce or a fresh salad to balance the richness of the dish. This meal pairs well with a chilled glass of white wine or a refreshing iced tea. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place them in an oven at 180°C (350°F) for about 10 minutes to restore their crispiness.