To prepare the chicken – combine the herb mix ingredients together in a large bowl. Stir the ingredients for the flour coating together, and prepare the egg wash by thoroughly whisking the eggs and buttermilk. Working one piece at a time, roll the chicken through the flour coating, then shake off the excess. Dip each piece into the egg wash, then roll through the herb and flour mix. Liberally coat the chicken, shake off any excess, then set aside.
To make the mac and cheese – place a large pot of salted water over a high heat and cook the macaroni until al dente. Over a medium heat, melt the butter in a pot, then mix through the flour and cook for 5 minutes to a blonde roux. Meanwhile, heat the milk, cream and mustard powder in a separate pot to 60°C. Whisking constantly, slowly pour the milk and cream mixture into the roux. Fold through the cooked macaroni, then melt through the cheeses. Season to taste with salt and white pepper.
To cook the chicken – preheat an oven to 80°C. In a large pot, heat the oil to 160°C and fry the chicken in batches, being careful not to overcrowd the pot. Cook for 10-15 minutes, keeping the oil hot in between batches and moving the finished chicken pieces into the oven to stay warm. Serve the chicken with the mac and cheese, pickles and dipping sauces.
2L vegetable oil
1 whole chicken, jointed
herb mix
2 teaspoons dried oregano
2 teaspoons chilli powder
2 teaspoons dried sage
2 teaspoons dried basil
2 teaspoons dried marjoram
2 teaspoons ground black pepper
1 teaspoon onion powder
2 teaspoons garlic powder
3 tablespoons smoked paprika
3 teaspoons salt
500g plain flour
250g wheaten corn flour
flour coating
500g plain flour
¼ cup salt
⅛ cup ground black pepper
egg wash
500ml buttermilk
2 whole eggs
mac & cheese
50g butter
50g plain flour
400ml milk
130ml cream
100g vintage cheddar, grated
35g American burger cheese
20g provolone, grated
¾ teaspoon mustard powder
250g macaroni
salt & white pepper