Jacican's Story

Jacican is your bespoke food experience, a place to learn, share and eat. Join me from 9am - 5pm Friday, Saturday or Sundays for lunch or high tea.

Jacican can host your small private dinner, family get together or work function. I can also tailor make a private class, meal or corporate training event to you or your organisations needs.

Adult cooking classes will take your cooking to the next level. Whether it’s the secret of the perfect macaron, cream torte or even handmade lollies, I can be your guide. I’ll even teach your littlies during my school holiday Kids in the Kitchen classes.

I have just finished reading Sean Brock's Heritage, as I was inspired by his commitment and passion for his local produce and preserving Southern foodways and heirloom ingredients. Using his recipe for fried Chicken as a guide, I have put my own spin on it and added local to Gippsland seasonings.

I use Jindi farms Nine Mile seasoning or if I'm after a bit of a kick, their Hell's Gate rub.

Ingredients

1 litre water

50 gram salt

1 kg Chicken pieces – I like to use winglets and drum sticks

cornflour

Salt & pepper

600 ml butter milk

corn meal

vegetable oil fro deep frying.

Method

  1. make a brine out of the water and salt. Cover the chicken pieces with brine and leave in the fridge over night.
  2. Drain the brine from the chicken and rinse well under cold water. Dry the chicken pieces well.
  3. Make up your frying station. Using three containers place the corn flour seasonaled with salt and pepper in one, the butter milk the next and the corn meal in the last.
  4. Dust the chicken in the corn flour and shake off any excess. Next place the chicken in the butter milk to coat. Remove from buttermilk and finely place in cornmeal.
  5. Heat your oil to 190C in a deep fryer. Once the oil has reach temperature, fried the chicken in batches until golden brown. Remove from oil and drain well.
  6. Place fried chicken in metal bowl and toss through your desired seasoning

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