AR-RIB-A! CRUNCHY SPICED CHICKEN RIBS + SMOKED PAPRIKA AIOLI

It’s nearing that time of year again, when sports are a thing. Like, there are televised finals and stuff. I guess sports are always a thing, but the only sportsgame i’m really familiar with is competitive eating.

YEAH, SPORTS!

Either way, these ribs are rib-ticklingly good while spectating or competitively participating, or even without any association with sports at all. Even better, they’re hard to cock up, and are probably the best hangover food you could ever wish for. Trust me, you won’t have any spare ribs by the end of it. Hur.

The aioli needs a fair amount of whisking, which I probably wouldn’t recommend after a week of intense pasta-mastering and piano practice. My upper arm is no longer willing to co-operate, and is in dire knead of a massage. Yeah yeah, I hate myself too. Let’s just get on with the recipe, shall we?

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CRUNCHY SPICED CHICKEN RIBS + SMOKED PAPRIKA AIOLI 
Makes 40

For the ribs, you will need:
1 kg Chicken Ribs
500mL Milk
50mL White Vinegar
Oil for Frying

1 1/2 cups Plain Flour
3 tbsp Salt
2 tbsp Onion Powder
2 tsp each of: Sumac, Smoked Paprika, Ground White Pepper + Chilli Flakes
1 tsp each of: Ground Coriander, Turmeric, Cumin, Szechuan Peppercorns + Garlic Powder
1/2 tsp each of: Ground Black Pepper + Cinnamon

For the aioli, you will need:
1 whole Egg
2 tsp Apple Cider Vinegar
1 tsp Smoked Paprika
1/2 tsp finely minced Garlic
200mL Sunflower Oil (or Grapeseed Oil)

Heat oil in a deep fryer or deep pot to 170C.

In a large non-reactive bowl, combine ribs, milk and vinegar and let marinate for at least 20 minutes.

Mix together flour, salt and spices in a dry bowl, until thoroughly combined. Set aside.

In a separate bowl, whisk egg with vinegar, smoked paprika and garlic. In a slow and steady stream, gradually add in the oil, whisking continuously until emulsified and thickened. Cover, and set aside in the refrigerator until needed.

Drain chicken ribs from milk, and one by one, dust in the flour mixture. Shake off any excess flour and fry in batches for 3-4 minutes or until golden and crunchy.

Rest chicken on a wire rack above some paper towel to absorb any oil and maintain crunchiness. Season liberally with extra salt flakes as soon as they come out of the fryer. These are at their absolute best when they are piping hot out of the fryer.

Serve with a big bowl of Smoked Paprika Aioli. Winner winner, chicken dinner!

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3 thoughts on “AR-RIB-A! CRUNCHY SPICED CHICKEN RIBS + SMOKED PAPRIKA AIOLI

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