1 day Ago By PerthNow Cooks
On PerthNow Cooks this week, Drasko from Drasko’s Hot Chicken in Mount Hawthorn reveals the secret recipe that keeps customers lining up around the block. Serves 2 INGREDIENTS METHOD Step 1 In a container with a tight-fitting lid, place the chicken in the brine and refrigerate for 8 – 12 hours (or even better overnight). Step 2 To make crumbing mixture, add 3 tablespoons of the brine liquid into the combined flours and rub together with your hands until well incorporated.
This will create the “craggily bits”. Step 3 Crumb the chicken by dunking it in the flour, then dip it in the brine liquid, then back into the flour. Then turn and press the chicken several times in the flour to create a craggily coating.
Cover the chicken with the remaining flour and set the chicken aside in the fridge for 1 – 2 hours for the flour to adhere to the chicken. Step 4 Cook the chicken in a small deep fryer or deep pot filled with canola oil (or your favourite rendered fat) for 7 minutes at 180 degrees Celsius, or until the internal temperature of the chicken is 74 degrees Celsius. Step 5 While the chicken is frying, halve and lightly toast the brioche bun in a dry pan, then liberally spoon the Comeback Sauce on both sides.
Place 5 pickles on the top half of each bun. Step 6 Once the chicken is fried, use tongs to dunk each piece in the Yummy Oil (bathing in it for a good 5 seconds). Step 7 Generously and evenly coat both sides of the chicken with the spicy seasoning.
Place a slice of cheese on top of the chicken and transfer to the bottom half of the bun. Step 8 Add a good helping of vinegar slaw on top of the cheese, place the second half of the bun on top, and eat immediately. Best served with your favourite cold beverage.
Chicken Brine Whisk until salt and sugar are dissolved then refrigerate until cold. Yummy Oil Whisk on low heat in a pot until dry ingredients dissolve and keep warm until ready to use. Spicy Seasoning In a bowl whisk the ingredients until very well combined.
Set aside in a glass container with a tight-fitting lid to prevent clumping. Note: If you have any left over after using for this recipe, you have yourself a very tasty all-purpose seasoning. Comeback Sauce Using a stick blender combine aquafaba, ketchup and American mustard for 1 minute.
While blending, drizzle in canola oil until sauce is emulsified. Vinegar Slaw Using a stick blender combine all ingredients, except for the cabbage and red onion, for 1 minute. In a bowl dress the cabbage and onion well with dressing and set aside at room temperature until ready to use.
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