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

Crispy Fried Chicken and Cauliflower

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.

Ingredients

Servings

For the chicken and cauliflower

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

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

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.