Spice marinated fried chicken

Neil Perry
The secret's in the spice.
The secret's in the spice. Photo: William Meppem

Keep everyone happy with finger-lickin' chicken. Share the love, but get in quick. The aioli is well-suited to this dish, but is an optional add-on. This spice rub also works with quail.


For chicken

4 chicken marylands

oil for deep frying

For the spice rub

3 spring onions, roughly chopped

4 cloves garlic, chopped

½ tbsp grated ginger

2 tbsp lemon juice

2 tbsp chopped coriander

2 tsp sesame oil

2 tsp peanut oil

2 tsp ground coriander

1 tsp ground cumin

1 tsp paprika

½ tsp chilli powder

1½ tsp sea salt


For the aioli (optional)

½ cup whole egg mayonnaise

1 clove garlic, finely crushed

juice of ½ lemon

sea salt and freshly cracked black pepper



TO MAKE THE SPICE RUB, place spring onions, garlic, ginger, lemon juice, chopped coriander and both oils in a small blender and process until a smooth purée forms. Stir through the spices and the salt. Rub this mixture into the chicken and leave to marinate for at least an hour; for best results leave overnight.

PLACE CHICKEN PIECES on a plate deep enough to hold juices from the steaming process. Put the plate into a steamer and steam for 30 minutes. Remove the plate, let it stand for 5 minutes, then remove the chicken pieces to a clean plate, reserving the cooking juices. Carefully pat dry the chicken with paper towel without removing the spice mixture.

FOR DEEP FRYING, use a wide saucepan with very high sides. Add oil about 4cm deep. Heat the oil slowly on a medium heat and when it starts to shimmer (or reaches 170°C on a thermometer), carefully place chicken into the oil in batches to fry. Fry for about 2 minutes on each side then remove and drain on paper towels.

TO MAKE THE AIOLI, simply whisk the mayonnaise together with the crushed garlic, lemon juice and seasoning.*


TO SERVE CHICKEN Cut each piece in half at the joint. Serve with the reserved juices.

* Try making the aioli with roasted garlic instead of fresh.