Serves 4 – 6
EASY
Cooking time: 20 minutes
These Southern Fried Chicken Wings achieve an incredibly crispy exterior while remaining juicy inside, thanks to a clever steaming step that pre-cooks the meat. After steaming, the wings are dipped in egg, coated in a seasoned Southern coating, and rested to ensure the breading adheres perfectly during frying. The result is a batch of deeply golden, crunchy wings that are far superior to standard frozen options. They fry up quickly and are utterly irresistible when served hot with a side of sweet chilli sauce for dipping. This method guarantees a crowd-pleasing snack or main course that's perfect for any casual gathering or game day.
Ingredients:
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 4 tomatoes, chopped
- Salt, to taste
- 500g Grain Field Chickens Chicken Livers, sliced
- 2 sprigs of fresh Rosemary, leaves only
- 2 potatoes, boiled and roughly mashed
Method:
- Sauté the onions and garlic in a little butter for a few minutes. Add the tomatoes and season to taste.
- Dry the chicken livers well with paper towels and season.
- Heat oil in a frying pan and gently fry the chicken livers for about 4 minutes. Remove and stir into the tomato mixture together with the Rosemary. Cook until the tomatoes are reduced slightly. Serve chicken livers with potato mash.
