Southern Fried Chicken, Harissa Dip

2017-08-10 06:02

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- Place chicken pieces in a bowl.

- In a small bowl whisk together the buttermilk, Castle Milk Stout and harissa paste, pour evenly over the chicken, cover and refrigerate for two to three hours to marinade.

- To make the harissa dip, combine all ingredients in a food processor and blend for one minute, until smooth and creamy. Set aside.

- In a medium sized bowl mix together the flour, cornstarch, panko crumbs, black pepper, smoked paprika, garlic powder, chili powder and brown sugar.

- Remove chicken from fridge and one at a time dredge the chicken pieces in the flour mixture then gently re-dip in the marinade, then recoat with the flour mixture (double coating of the flour mixture will give you crispier chicken), set chicken pieces aside on a baking sheet.

- Allow the coated chicken to sit at room temperature for 15 minutes.

- Add the oil to a large pot until about 20 cm deep, heat oil. Oil is ready when a pinch of the flour mixture dropped in starts sizzling. Don’t let oil get too hot or chicken coating will burn on the outside and be raw on the inside.

- Working in batches fry the chicken until golden brown and cooked through, about 15 minutes per batch.

- Remove from oil and drain on paper towelling.

- Serve warm with harissa dip.


• 1,5 kg chicken drumsticks and wings

• 1½ cups buttermilk

• 330ml Castle Milk Stout

• 2 teaspoons harissa paste

• ¾ cup flour

• ¼ cup corn-starch

• 1½ cups panko crumbs

• 1 teaspoon black pepper

• ½ teaspoon smoked paprika

• ½ teaspoon garlic powder

• 1 teaspoon chili powder

• 1 tablespoon brown sugar

• Vegetable oil for deep frying

Harissa dip:

• 1 can (410 g) chickpeas

• 300 ml roasted red pepper sauce

• 3 tablespoons olive oil

• 1 tablespoon lemon juice

• 1 clove garlic, finely diced

• ½ teaspoon ground cumin

• ½ teaspoon ground coriander

• ½ teaspoon salt

• 2 teaspoon harissa paste

• 2 tablespoons Castle Milk Stout


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