Hartsyard Restaurant owners dish out the secrets to making their famous fried chicken
THE Americana influence sweeping Sydney has made fried chicken a common menu item in many restaurants and pubs looking to create a version more finger-licking good than Colonel Sanders’ secret recipe.
It has been the biggest drawcard at Newtown restaurant Hartsyard since it opened in 2012.
US-born chef Gregory Llewelyn, who owns the restaurant with his wife Naomi Hart, said every part of creating their fried chicken was a reminder of eating it as a child.
“It’s the sound it makes when you fry it, the anticipation of what it’s going to taste like when it comes out,” he said.
“It’s the crust, it’s the meat, it’s a finger-licking type of food.”
The pair have spilt their culinary secrets in their first cookbook, Fried Chicken and Friends.
The collection of 100 recipes includes their famous chicken, which takes three days to make.
Fortunately, they also include a quick-fire version that starts with brining the bird for at least two hours to make the meat nice and juicy.
The next step is to marinate, covering the chicken with buttermilk and a homemade hot sauce before refrigerating for at least another two hours.
“Buttermilk has lactic acid which makes it tender, and hot sauce helps flavour at the end,” Mr Llewelyn said.
To get the crusty crust, each piece is crumbed in a flour mix three times.
A large frying pan can then be used to get the deep frying done.
“Fry it as you would in a deep fryer but you will have to turn it a little bit more,” Mr Llewelyn said.
Mr Llewelyn said a change in the sound of the oil crackling could be a sign that the chicken is ready. “When something is cooking in its moisture, the moisture leaks into the oil,” he said.
Fried Chicken and Friends by Gregory Llewelyn and Naomi Hart. RRP: $49.99. Details: murdochbooks.com.au
HARTSYARD’S FRYING TIPS
● Use fresh oil to get nice crispy chicken
● Do no overcrowd the pan or fryer as it will cause the oil temperature to drop and cook the chicken unevenly
● Fry the same sized pieces together. Larger pieces need cooler oil to ensure the inside gets cooked properly
Source: NewsLocal, Laura Trieste, 30th August 2015
Originally published as: Hartsyard Restaurant owners dish out the secrets to making their famous fried chicken
