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Scott Hallsworth's chicken-fried chicken recipe elevates this humble bird to a thing of beauty – perfect for a dinner party as you can make all the elements ahead of time. He confits the legs in chicken fat first for a meltingly tender texture, then deep-fries (again in delicious chicken fat) for perfectly crispy skin. If you can't get hold of chicken fat, duck fat will most certainly suffice.
Chicken-fried chicken with pickled cucumber and peanut soy