12 Days of Australian Festive Flavours - Day 5

12 Days of Australian Festive Flavours - Day 5

12 Days of Festive Flavours - Danny Balboa Banner

On the fifth day there was Rub it Downey Jnr from Danny Balboa's Sauce Co. Our Preston Market store was close by to Danny Balboa HQ - cooked and bottled in neighbouring Coburg. When we set about designing our 12 Days of Festive Flavours we knew we had to include them, and being the legends that they are, they worked with us to create an exclusive packaging size just for us. We're super excited to have pulled this off and hope they're a favourite of your count down too. 

Danny Balboa’s Sauce Co is all about making things bloody delicious. Our hot sauces and spice rubs are made to be shared with friends and family, whether that means entertaining half the neighbourhood or making a midweek meal something worth gathering round the table for. We’re guaranteed to deliver serious flavour with unserious vibes.
Our products are locally and lovingly made in Melbourne, in small batches to obsessively tested recipes. We started up in 2017, and we’ve won a bunch of awards since then, so we know our stuff when it comes to cooking up damn good food. We know our suppliers, we know where our ingredients come from, we know our customers expect us to bring the heat, and the good times. 
Our founders, Dan and Nat, believe sharing food is a way of communicating. Sometimes food says: “Hey groovers, let’s party!” Sometimes it says: “Sorry you’re having a rough day. Do you need a cuddle?” And sometimes, it’s all: “Oi, you already share these tasty treats with your mates, why not turn it into a business so everyone’s invited to the party?”
For Dan and Nat, running Danny Balboa’s Sauce Co means building a place where they both fit in, where mental health is championed, and where neurodivergent brains get to create something special every day. We’ve always been a place where weird is welcome.
 
Danny Balboa Fried Chicken

Perfect fried chicken with coleslaw

Ingredients

2kg chicken thighs trimmed and halved
1T soy sauce
4T Danny Balboas Rub-it Downey Jnr
2C plain flour
4t salt
1T chicken stock powder
2T Danny Balboas Snake Oil
Vegetable oil for deep frying
Dill pickles to serve


Coleslaw

1/2 a red cabbage finely shredded
1 large carrot shredded (use a mandolin)
1 red onion finely sliced
2T whole egg mayonaise 
1T apple cider vinegar
1T pickle juice
1T Danny Balboa’s Snake Oil
1T American mustard

Method

1. Fill a deep saucepan with oil and heat to 350F.
2. Meanwhile, put the chicken in a bowl and cover it evenly with soy and half (2T) of the Rub-it Downey Jnr.
3. In separate bowl mix flour, stock powder, salt, and remaining rub. In 3rd bowl make an egg wash with eggs, milk, and hot sauce. Whisk till light and fluffy.
4. Dip marinated chicken into egg wash then flour. Shake off excess. Drop into heated oil and fry till golden and crunchy (approx. 15min or to an internal temp of 165F) Make sure to fry in batches and not to crowd your pan!
5. While your chicken is doing its thing, quickly throw together your slaw. In a large bowl mix together your cabbage, onion, and carrot. In a separate bowl whisk together mayo, vinegar, pickle juice, hot sauce and mustard. Season lightly with salt and pepper before stirring through your coleslaw.
6. When chicken is done serve immediately with slaw and pickles.
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