Recipes from Delta’s lead chef Linton Hopkins and London restauranteur James Lowe.
This exclusive chef collaboration is celebrating great London food, a popular London football club and the culinary philosophy of Delta, London’s leading airline to the USA. 

Ingredients (enough for 6-8 portions)

  • 2 x 1.2kg whole chickens
    • Alternatively 4 pieces of breast (on bone), thigh, drumstick and wing
    • 1kg   all purpose flour
    • 150g cornflour
    • 1 tbsp salt
    • 3 tbsp black pepper
    • Peanut oil (non-aromatic) – to fill deep fat fryer if available
      • Alternatively for shallow fry – approx. 75ml oil

Brine ratio

  • 3 litres water
  • 150g rock Salt

Method

  1. Mix salt into water until dissolved. 
  2. Cut chicken into 8 pieces and soak in the brine for 18 hours, ensuring the liquid fully covers all the chicken by 2 inches. Rotate the chicken 3 times during the 18 hours
  3. Remove chicken from brine and pat dry
  4. Heat peanut oil in a deep fryer to 190C

                   (Alternatively heat oil in large frying pan)

  1. Mix flour, cornflour and seasonings together then put to one side
  2. Toss chicken in flour mix and shake off excess

Gently lay the pieces in the oil and fry till golden brown and cooked through, turning occasionally during the cooking process

NOTE: The breasts take around 15 to 18 minutes and the thighs and legs will take around 6 to 10 minutes

  1. Cooking times may be slightly longer in large frying pan but ensure consistent cooking and browning

BEST SERVED WITH HOMEMADE COLESLAW

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