Alice in Chains Rooster Finger Lickin Chicken

Went to see Alice in Chains last week. The gig was truly awesome. I was taken back to 1993/4 when I used to think that Cut off denim shorts, Black and red stripey tights and a check shirt was a good look. Yeah, I rocked.
I loved Grunge with all my heart and soul.
Here is a homage to the album cover for Pearl Jam's Ten album.







This was last year by the way.I had a "Grunge Party". We all dressed up in suitable attire, listened to the music. Lesley made a Hilarious Grunge quiz and I made hot dogs, cupcakes and some fantastic soul fried chicken which myself and Pauline pretty much ate between us before everyone else arrived. Mmmmmmmmmmmmmmm. Greasy fingers.



I am aware that that the Alice in Chains song Rooster is very sad and poignant. And I am not trying to poke fun at it.

Yeah, loads of people died in Vietnam, BUT HAVE YOU TRIED MY CHICKEN?
I'm gonna dedicate this recipe to Lane Staley. The late singer of Alice in Chains. The new singer is pretty damn toptastic too.

Soul Fried Chicken Wings with blue cheese dip

Serves 4 unless you are really greedy like me

Ingredients
32 chicken wings/ drumlets don't use the double jointed ones because they are too messy to eat.
250ml buttermilk (if you can't get buttermilk then you can use natural yoghurt)
4 garlic cloves
300g plain flour
1 teaspoon nori flakes (toasted seaweed. Sounds weird but it works)
Half teaspoon smoked paprika or cayenne pepper
1 teaspoon dried or fresh thyme
Half teaspoon garlic powder
Pinch ground ginger
Salt and pepper
Sunflower or vegetable oil for frying

For the blue cheese dip
1 small tub creme fraiche
4 tablespoons mayonnaise
Half small dolcelatte or Gorgonzola cheese about 75g
Pinch garlic powder

OK. First thing you want to do is marinade your chicken. You can marinade it for two hours before cooking but it's better if you leave it over night as this makes it super super soft.
So, rinse the chicken wings and pat dry with some kitchen paper. Put into a bowl or some tupperware. Squeesh or bash the garlic cloves with the back of a knife or a spoon and pop them in with the chicken. Pour over the buttermilk and add a pinch of salt and pepper. Mix so that all the chicken is coated. Cover and put into the fridge.

To make the blue cheese dip just mix all the ingredients in a bowl till smooth, cover and put into the fridge until ready to serve the chicken.

When chicken is ready to be cooked. Get yourself a big frying pan and fill it 1/3 full with oil. Place some kitchen paper onto a plate or tray and get some tongs.

On a large plate or tub mix the flour,nori, smoked paprika, thyme, ginger, garlic powder with a pinch of salt and pepper.
With the tongs take the chicken wings one at a time and shake off excess buttermilk and coat in the seasoned flour mixture. Set aside.
When all the chicken wings are coated place your frying pan onto a medium heat. Oil will be hot enough if you shake a little of the coating into the pan and it starts to bubble. You want to fry the chicken in three or four batches so the pan is not overfilled. So pop your first lot of chicken wings in and cook for about 6 to 8 minutes turning every now and then to make sure all sides are browned. Make sure the chicken is cooked through before you serve. Take out of the pan and drain on the kitchen paper. Repeat with the rest of the wings. You can keep the wings hot in a low over while you cook the rest.
Serve with the blue cheese dip. And you will lick your fingers. Yum yum yum.