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Man of Steel — Kryptonite Candy and Superman Fried Chicken

Man of Steel — Kryptonite Candy and Superman Fried Chicken

Bite Club - Sn 1/Ep 3Bite Club - Sn 1/Ep 3

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This week's inspiration is Zach Snyder's Superman film, Man of Steel. Join us as Jack and Laura cook up Kryptonite Candy and and Superman Fried Chicken. It's a bird! It's a... It's just delicious.

Recipe

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Kryptonite Candy

Ingredients

  • 100 glacier mints (clear, hard, mint candy).

  • A few drops of pandan extract

  • Kitchen foil (or a silicon mould)

Instructions

  1. Preheat the oven to 350°F (180°C).

  2. Shape the foil to make long channels that will hold the molten sugar, making sure the ends are folded up. (Alternatively the right shaped silicon molds skips this stage.)

  3. Unwrap the mints and place into an ovenproof pan.

  4. Melt the sweets in the oven, keeping a constant eye on them.

  5. Stir in 2 drops of pandan extract once it's the sweets are liquid and pour the sweets into the foil (or silicon) mould, reheating the mixture in the oven if it becomes too solid as you work.

  6. Leave the liquid sweets at room temperature to set.

  7. Break the boiled sweets into smaller shards.

  8. Melt more sweets and pour into a silicon muffin tray so that it just covers the bottom.

  9. Working quickly, arrange the shards in clusters in the molten sugar discs.

  10. Hold the clusters whilst the disc sets (it should only take 5 minutes).

Superman Fried Chicken and Corn

Ingredients

  • 1 1/4 cups buttermilk (300 milliliters)

  • 4 teaspoons of paprika

  • 2 teaspoons of cayenne

  • 2 teaspoons of garlic powder

  • 1 1/4 cups flour (150g)

  • 4 chicken legs

  • 4 chicken thighs

  • For the cornbread: 1 3/4 sticks of butter (200g), 1/2 cup sugar (100 grams + a little extra, 1 3/4 tablespoon honey (25 milliliters), 3 eggs + 1 egg yolk, 1 1/4 cups fine polenta (200g), 1 3/4 cups plain flour (200g), 3/4 cup double cream (175 milliliters)

  • For the creamed corn: 8 ears of fresh corn, a knob of butter, 1 onion, 1/2 cup double cream (100 milliliters), a few spring onions (sliced), vegetable oil for deep frying

Instructions

  1. Mix the buttermilk with half of the paprika, cayenne and garlic powder.

  2. Mix the flour with the remaining paprika, cayenne and garlic powder.

  3. Season the buttermilk and the flour mixtures with a generous pinch of salt.

  4. Marinate the chicken pieces in the buttermilk mixture for at least 2 hours.

  5. Preheat the oven to 350°F (180°C).

  6. Cream the butter, sugar and the honey until fluffy and light.

  7. Add the eggs slowly whilst continuing to whisk, then beat in the cornmeal and the flour.

  8. Pour in the double cream and mix until smooth.

  9. Spread the mixture evenly into a baking tray lined with greaseproof paper.

  10. Bake in the oven for 15 minutes, until golden brown and firm.

  11. Preheat a deep fat fryer or a pan of oil to 350°F (180°C)., never leaving it unattended.

  12. Dredge the chicken in the seasoned flour.

  13. Fry the chicken for about 5 minutes, until golden brown all over.

  14. Transfer to a baking tray and finish in the oven for 10-15 minutes until cooked through.

  15. Remove the corn kernels from the cob and dice the onion.

  16. Heat the butter in a pan until frothing.

  17. Fry the onion before adding the corn.

  18. Pour in a splash of water and cover the pan to cook for 10 minutes.

  19. Add the cream and simmer for 5 minutes to thicken the sauce then season well.

  20. Stir through the spring onion just before serving.

  21. Serve everything in separate dishes and let everyone dig in.

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