Wattleseed Spatchcock
This is smarter than your average fried chicken. You could use regular chook, but make sure you cook it on the bone, which keeps the bird extra juicy. The wattleseed and saltbush make a delicious crisp coating – I call it ‘the Blak lady crumb’.
Ingredients 14
150 g plain flour (all-purpose flour)
1 tbsp paprika
1 tbsp dried saltbush
1 tbsp garlic powder
1 tbsp onion powder
40 g wattleseed, finely ground
2 tbsp salt
2 whole, butterflied spatchcocks
2 l vegetable oil
watermelon, sliced, to serve
Marinade
1 l buttermilk
1 tbsp paprika
1 tbsp dried saltbush
To Serve
karkalla, to garnish
saltbush, fried, to garnish, optional
native currants, to garnish, optional
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Method 6
Mix the , , , the and , and together on a plate and set aside.
Chop the into pieces, cutting at the joints, thighs and the wings.
Mix the , and in a bowl, and let your spatchcock pieces marinate for 20 minutes.
Heat the to 160°C (320°F) in a heavy-based pot. To check that your oil is hot enough, drop a pinch of in; if it sizzles immediately, it’s the right temperature.
Coat your spatchcock pieces well in the flour mixture, place in the hot , reduce the temperature so the oil simmers and fry each piece for 8 minutes until tender.
Serve with watermelon, garnished with , and , if using.
