Fried Chicken with ʻUlu Flour Batter
Main / Breadfruit flour
1⁄2 cup breadfruit flour + 1⁄2 cup for dry dredge
1⁄4 cup cornstarch
1 tsp ground black pepper
1⁄4 tsp ground paprika (optional)
1 tsp baking powder
1 tsp kosher salt, plus more to taste
1 1⁄4 cup cold water
2 chicken leg quarters (thigh and drumstick)
1 1⁄2 quarts oil, or as much as necessary to cover chicken
Place the oil in a medium pot and heat to 330°F.
To separate the thigh from the drumstick, find the fat line and cut along the joint on the drumstick side of the fat line (not the thigh side). It should separate easily, as the fat line is the joint marker.
Mix dry ingredients together in a bowl, then slowly whisk in the water to create a slightly thinner pancake-like batter. Will be slightly clumpy. Place the other 1⁄2 cup ‘ulu flour in a separate bowl.
Pat the chicken dry, then coat in the flour and then in the batter. Fry until golden brown, about 10 minutes, or until a thermometer inserted into the thickest part of the chicken reads 165°F. Tip: make sure oil is at desired temperature before frying; a drop of batter added to the pot should sizzle immediately and then float.
Rest on paper towel to absorb excess oil and lightly salt. Serve immediately.