Spiced Fried Chicken with Malt Gravy
Prep. Time:
1 hour (plus marinating time)
Baking Time:
1 hour 15 minutes
Total Time:
2 hours 15 minutes (plus marinating time)
Serves:
4 servings
Ben created this dish for MasterChef UK Professionals Season 18. A Bristol-based head chef who worked his way up from commis without formal culinary college training, Ben helped earn three AA Rosettes at The Methuen Arms in Corsham. For the Week 9 Innovations Test with whole chicken as the key ingredient, Ben set out to create a refined take on fried chicken - elevating comfort food into something worthy of a professional kitchen. His spice blend drew from a global pantry: cumin, espelette pepper, ground ginger, cinnamon, and smoked paprika. Monica called it 'possibly the fanciest fried chicken I've seen served up,' praising the crunchy coating and chicken fat mash as 'delicious.' Marcus found the carrots 'sweet, beautifully cooked' but felt Ben could have been 'braver' with the spices and suggested 'something really interesting with a barbecue-type, spicy sauce going on the side.' Monica found the chicken hearts 'quite undercooked.' This recipe amplifies the spice blend, adds a spiced BBQ dipping sauce per Marcus's suggestion, and corrects the chicken heart technique.
Chef’s Notes: Addressing the Judges’ Critiques
Bolder Spicing (Marcus’s Feedback)
Marcus felt Ben could have been “braver” with his spices and wanted them to “really sing out.” This recipe nearly doubles the espelette pepper and smoked paprika from a conservative starting point, adds cayenne for background heat, and incorporates garlic and onion powder for savoury depth. The spices are blended into the flour rather than just dusted on, ensuring every craggy piece of coating delivers flavour. Ben’s original cumin, espelette, ginger, cinnamon, and smoked paprika combination is preserved - it’s simply amplified.
The BBQ-Style Sauce (Marcus’s Suggestion)
Marcus specifically wished for “something really interesting with a barbecue-type, spicy sauce going on theside.” The new spiced BBQ dipping sauce mirrors Ben’s spice palette (smoked paprika, espelette pepper) while adding tangy, sweet, and savoury dimensions that complement rather than compete with the malt gravy. Serving it on the side gives diners the option to dip, drizzle, or skip entirely.
Chicken Hearts (Monica’s Critique)
Monica found the hearts “quite undercooked” - a common issue when hearts aren’t given enough heat. The solution is twofold: first, halving the hearts exposes more surface area for better heat penetration; second, using a screaming-hot cast-iron pan ensures rapid caramelisation while cooking the interior through. The finished hearts should be bronzed and caramelised outside with just the faintest blush of pink at the centre - fully cooked but not rubbery.
Rendering Chicken Fat (Schmaltz)
Monica couldn’t stop eating the chicken fat mash - for good reason. If you don’t get enough rendered fat from the crispy skin step, supplement with shop-bought schmaltz (available at butchers and specialty food shops) or render additional chicken skin trimmings in a small saucepan over low heat until the fat is liquid
and the skin is crispy, about 15–20 minutes. Strain and use. The fat is what makes this mash distinctive - don’t skip it.
Malt Ale Selection and Reduction (Marcus’s Concern)
Marcus specifically warned that the malt ale reduction “can go quite bitter.” Choose a good-quality English brown ale or malt ale (Newcastle Brown Ale, Samuel Smith’s Nut Brown Ale, or a local craft equivalent) rather than an IPA or heavily hopped beer. The aggressive reduction called for in this recipe - at least two-thirds - is essential: it concentrates the malty sweetness while driving off bitter hop compounds. If the
gravy still tastes slightly bitter after reduction, a small splash of malt vinegar or a pinch of brown sugar will balance it.
Troubleshooting Guide
Coating falls off during frying:
Ensure chicken is well-drained from buttermilk before dredging, press flour firmly into surface, and let breaded pieces rest on a wire rack for 10 minutes before frying to set the coating.
Oil temperature drops too much:
Fry in small batches (2–3 pieces at a time). Allow oil to recover to 325°F (160°C) between batches. Use a thermometer throughout.
Chicken cooked outside but raw inside:
Bone-in thighs need 12–15 minutes at 325°F. The moderate temperature allows heat to penetrate to the bone. If coating is browning too fast, reduce heat slightly.
Always verify with an instant-read thermometer (175°F / 80°C).
Mash is gluey or starchy:
Do not overwork the potatoes. Use a ricer for the smoothest result. Add fats
while the potatoes are still hot, and fold gently rather than beating vigorously.
Gravy is bitter:
The ale was not reduced enough before adding stock. Next time, reduce more
aggressively. Rescue by adding a splash of malt vinegar and a pinch of brown sugar.
Chicken hearts are tough:
They were overcooked. Hearts go from tender to rubbery quickly - the total cooking time should be under 4 minutes. Use high heat for fast searing, remove promptly, and rest.
Chicken skin garnish is chewy, not crispy:
Bake longer and ensure skins are weighted flat between two baking sheets. They should be deeply golden and completely rigid when cool.
Storage & Make-Ahead Tips
• Buttermilk marinade: Chicken can marinate for up to 24 hours. Beyond that, the texture may become too soft.
• Spiced flour blend: Mix and store in an airtight container for up to 1 month.
• Malt gravy: Make up to 2 days ahead, cool and refrigerate. Reheat gently, whisking in the finishing butter just before serving.
• BBQ sauce: Keeps refrigerated for up to 1 week.
• Crispy chicken skin: Best made day-of. Store rendered chicken fat in the fridge for up to 1 week or freeze for 3 months.
• Fried chicken: Best served fresh. To reheat, place on a wire rack in a 375°F (190°C) oven for 10–12 minutes to re-crisp.
• Chicken fat mash: Make up to 1 day ahead, reheat gently with a splash of milk, stirring carefully.
• Maple carrots: Cook just before serving for the best texture and glaze.
Variations & Substitutions
• Air fryer version: Spray breaded chicken liberally with oil and air-fry at 375°F (190°C) for 20–25 minutes, flipping halfway. Results are lighter but still crunchy.
• Boneless thighs: Reduce frying time to 8–10 minutes. Slightly less dramatic presentation but faster for weeknight cooking.
• Espelette pepper substitute: Aleppo pepper is the closest match. In a pinch, use a blend of sweet paprika and a small amount of cayenne (3:1 ratio).
• Alcohol-free gravy: Replace the malt ale with non-alcoholic brown ale, or use rich beef stock with a tablespoon of malt extract dissolved in.
• Skip the hearts: If chicken hearts aren’t available or desired, the dish works beautifully without them. Add an extra piece of fried chicken per person instead.
• Vegetable swap: Parsnips or turnips can replace carrots using the same maple glaze technique.
• Ben’s burger version: Ben mentioned he’d normally serve this in a burger. Try the spiced fried chicken (boneless) on a brioche bun with chicken fat mash, maple carrot slaw, and both sauces.
Ingredients
Instructions
MARINATE THE CHICKEN (AT LEAST 2 HOURS OR OVERNIGHT)
If using bone-in thighs with skin, carefully remove the skin from 4 of the thighs and reserve for the crispy skin garnish. Score the chicken thighs with a few shallow cuts. In a large bowl, combine the buttermilk and hot sauce (if using). Add the chicken thighs, turning to coat thoroughly. Cover and refrigerate for at least 2 hours, or ideally overnight. The buttermilk tenderises the meat and helps the coating adhere.
RENDER CHICKEN FAT AND PREPARE CRISPY SKIN
Preheat the oven to 375°F (190°C). Lay the reserved chicken skins flat on a parchment-lined baking sheet, season lightly with salt and smoked paprika, and place another sheet of parchment on top, weighted with a second baking sheet. Bake for 20–25 minutes until deeply golden and crackling-crisp. Transfer the rendered fat to a small bowl for the mash. Drain the crispy skins on paper towels and set aside.
START THE MALT GRAVY
In a medium saucepan, heat a splash of oil over medium-high heat. Add any chicken bones and trimmings and roast until deeply browned, about 8–10 minutes. Add the sliced shallots and crushed garlic and cook until softened, about 3 minutes. Pour in the malt ale and bring to a vigorous boil, scraping up any fond. Reduce the ale by at least two-thirds — this concentrates the malty sweetness and cooks off the bitterness. Add the chicken stock, thyme, and bay leaf. Simmer gently for 30–40 minutes until reduced by about half and intensely flavoured. Strain through a fine-mesh sieve, pressing on the solids. Return to a clean saucepan and keep warm.
COOK THE POTATOES
Place the quartered potatoes in a large saucepan, cover with cold salted water, and bring to a boil. Reduce heat and simmer until completely tender when pierced with a knife, about 18–20 minutes. Drain thoroughly and allow to steam dry in the colander for 2–3 minutes.
PREPARE THE SPICED FLOUR
In a large shallow dish or rimmed baking sheet, whisk together the flour, cornstarch, cumin, espelette pepper, ground ginger, cinnamon, smoked paprika, garlic powder, onion powder, cayenne, salt, and black pepper.
BREAD AND FRY THE CHICKEN
Fill a large heavy-bottomed pot with oil to a depth of about 3 inches (7 cm). Heat to 325°F (160°C). Remove chicken pieces from buttermilk, allowing excess to drip off. Dredge thoroughly in the spiced flour, pressing firmly to create a thick, craggy coating. For an extra-crunchy finish, drizzle a tablespoon of buttermilk into the remaining flour and toss with a fork to create small clumps — these become the crunchiest bits. Re-dredge the chicken through these clumps. Working in batches, fry for 12–15 minutes, turning occasionally, until the internal temperature reaches 175°F (80°C) and the coating is deep golden brown and shatteringly crunchy. Rest on a wire rack set over a baking sheet, season immediately with a pinch of flaky salt.
MAKE THE CHICKEN FAT MASH
Pass the hot drained potatoes through a ricer back into the warm saucepan (or mash thoroughly with a masher for a more rustic texture). Over low heat, beat in the rendered chicken fat, butter, and warmed milk. Season with salt and white pepper. The chicken fat should be clearly perceptible. Keep covered and warm.
GLAZE THE CARROTS
If using larger heritage carrots, halve them lengthwise and cut into 3-inch (7 cm) pieces. In a skillet or saucepan, melt the butter over medium heat. Add the carrots, maple syrup, thyme, a pinch of salt, and the water or stock. Bring to a simmer, then cover and cook until the carrots are just tender, about 10–12 minutes. Remove the lid and increase heat to reduce the liquid to a glossy glaze, turning the carrots to coat. They should be tender but with a slight bite.
SEAR THE CHICKEN HEARTS
Pat the trimmed, halved chicken hearts completely dry with paper towels. Season generously with salt and pepper. Heat a cast-iron or heavy skillet over high heat until smoking. Add the oil and butter. Once the butter foams, add the hearts in a single layer — do not move them for 90 seconds to develop a deep sear. Flip and sear the other side for another 60–90 seconds. Add the thyme and crushed garlic, basting with the foaming butter for 30 seconds. The hearts should be bronzed outside and just pink in the very centre. Remove and rest for 1 minute.
MAKE THE SPICED BBQ DIPPING SAUCE
In a small saucepan, combine the ketchup, cider vinegar, brown sugar, smoked paprika, espelette pepper, Worcestershire sauce, and garlic powder. Simmer gently for 5 minutes until slightly thickened and the flavours meld. Adjust seasoning and set aside.
FINISH THE GRAVY
Bring the strained gravy back to a gentle simmer. Whisk in the cold butter for gloss and body. Taste and adjust seasoning — add a splash of malt vinegar if the gravy needs a touch of acidity to cut through the richness. The consistency should coat the back of a spoon. Keep warm.
PLATE AND SERVE
Place a generous mound of chicken fat mash slightly off-centre on each warm plate. Lean two pieces of fried chicken against the mash. Arrange the maple glazed carrots alongside. Nestle the seared chicken hearts near the chicken. Shatter the crispy chicken skin into dramatic shards and plant them upright in the mash. Spoon the malt gravy around and beside the plate (not over the crispy chicken — protect that crunch). Serve the spiced BBQ sauce in a small ramekin on the side. Serve immediately.
