A few of you may have read the title of this post and simple said ‘why Sara, why oh why?’ I know my mother will have. Why deep-fried chicken necks of all things? Surely there are nicer parts of the bird to fry to crunchy goodness? Well yes, there are as I discovered, but you have to experiment and play, or you will never know what brilliance may happen.
Using chicken necks in this manner falls in to my no waste, head to tail ethics of eating an animal. My thought was that this would give the often discarded chicken neck, another role in life. Besides being used in the making of stock, or some people (I believe), give them to their cats to chow down on. They are also an incredibly reasonable part of the chicken to purchase, a dollar or two a kilo.
My first thought was to use a buttermilk based marinade for the necks. I quickly discarded this, as it wasn’t that long ago I shared my hot and spicy chicken wing recipe with you. I still wanted some heat, and of course inject as much flavour as possible. My mind instantly went to ingredients found in South East Asian cooking, lemongrass, chill, kaffir lime, ginger, and these became the inspiration for my marinade.
Were my deep fried chicken necks a success? Probably not. A key indicator of a successful dish at Belly Rumbles HQ, is when I have to threaten stabbing either Mac and Josh’s hand with a fork, in order to claim a stake in what they are scoffing quickly. No threats of domestic violence by fork needed. There were leftovers as well.
Yes there were positives to this recipe, they were deep fried and crunchy. Deep fried is good, it’s like bacon, makes everything better. As previously mentioned it’s also a very economical recipe to make. Plus, what a conversation starter as you hand around the bowl, “chicken neck anybody”?
Unfortunately there were negatives as well. There really isn’t much meat on a chicken neck. I’m quite fine at gnawing my way around the bones, but it also means that there isn’t much meat to absorb all those beautiful flavours in the marinade. Most of the flavour you acquire is from the deep fried coating.
Maybe turkey necks would have been more suitable for this recipe, more meat on the neck? Not sure how readily available they are in Australia, but could be worth having a scout about for them. They weren’t a complete disaster, and consumption with alcohol does heighten their appeal.
I suggest serving with cold beers (trust me the beers will make them better), sweet chili sauce, my peanut satay sauce or quick and easy cashew satay sauce.
I am sure I’m not the only one that plays around with the less desired parts of an animal. What is the most unusual part of an animal you have cooked or eaten?
Sara xxx
Printable Recipe
Deep Fried Chicken Necks
Ingredients
- 1 kg chicken necks
- 2 small hot red chilies finely chopped
- 1 ½ tablespoons lemon grass finely chopped
- 1 tablespoon kaffir lime leaves finely chopped
- 2 cloves garlic finely chopped
- 2 tablespoons ginger finely chopped
- 1 ½ tablespoons light soy sauce light soy sauce
- ½ tablespoon fish sauce
- 1 tablespoon palm sugar grated (can substitute light brown sugar)
- 400 ml coconut milk
- 250 grams plain flour
- salt and pepper
Instructions
- In a glass bowl place, chilies, lemon grass, kaffir lime leaves, garlic, soy sauce, fish sauce, palm sugar and coconut milk. Milk all ingredients well until combined. Place chicken necks in the mixture, cover with plastic wrap and place in the fridge to marinade for 24 hours (at least over night).
- In a wok, pour in oil until around 7cm deep. Heat wok over a medium heat to 170 deg C (340 deg F) and pre heat your oven your oven to 120 deg C (250 deg F). Line baking tray with baking paper and set aside.
- In a large blow place flour and season with salt and pepper.
- Working with a few necks at a time, remove from marinade and then coat in flour mixture. Shake off extra flour before placing in wok to deep fry. Fry for around 4 minutes each side and golden.
- Remove chicken from oil with tongs. Shake off excess oil, drain on some paper towel and then place on baking tray in the oven to keep warm.
- Repeat with the remaining chicken necks. Serve with sweet chili or satay sauce.
Oven Temperatures
All oven temperatures are fan forced.
Measurement Notes
All measurements are Australian metric standard. All measures are level, and cups are lightly packed unless specified. 1 teaspoon = 5ml / 1 tablespoon = 20mls / 1 cup = 250ml /4 teaspoons = 1 tablespoon.
NUTRITIONAL INFORMATION
The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.
Ray
I have some chicken necks defrosting on the kitchen bench this morning, and I'm going to try your recipe. I think the spices you've chosen will work really well.
Bailey
This really looks so good and delicious. In this place chicken neck is so affordable. can't wait to try this later for dinner. thank you for sharing the recipe.
Marty
I have trouble finding necks. Major names stores don’t carry them. Do you have a good source
Sara
Hi Marty, you will be able to get them from any reputable poultry shop. I'm not sure where you live but they can be found in some Coles and Woolworths stores in Australia. 'Another option is to ask your local butcher to order some in for you.
Graeme Craig
I have often eaten chicken necks, however I just it simple. I simpley place them on a baking tray, liberally drizzle olive oil and season with salt flakes and bung them into the oven on 180 degrees, flip them when the top looks golden for just a few more minutes. They don't take long. We just use them as finger food with a drink on the back verander.
Thomas H Groendal
I love picking the meat off chicken/turkey necks after pressure cooking them for 90 minutes to make a ramen broth. It's flush with gelatin, deeply flavorful and you can just eat the vertebrae if you're in that kind of mood. Another applications that comes to mind would be a chinese master sauce.
Chairman
And the leftovers were great crab bait. Turkey necks are good too
nags
neck or not, this looks fabulous and i love that marinade recipe
JJ - 84thand3rd
Hey, at least you have a winning recipe next time you do wings ;D
Amanda@ChewTown
I'm so glad you finally post it after we'd been chatting about it for so long. Such an interesting recipe! I agree with the others, its the batter that counts the most 🙂
milkteaxx
i love nibbling on the chicken neck! can imagine how good it would be deep fried!
billy (A Table For Two)
Them necks look good! Yeah who cares about meat, give me the batter! crunch crunch!
Padaek
You rock Sarah! Love your ingenuity. These look absolutely delicious and I could munch on these for hours. Yum!! 😀
Helen (Grab Your Fork)
These look glorious! I reckon there's a fair bit of meat on the neck if you're patient, but who am I kidding - all I want is that batter! And the strangest thing I've eaten lately is probably spinal cord. Mmm... delicious 🙂
Food is our religion
deep fried chicken anything is always the key to my heart
Gourmet Getaways
What a creative recipe - kudos for the creativity! Now I have an idea of a superb appetizer that'll go well with an equally hearty lunch or dinner. Thanks, BellyRumbles!
Julie
Gourmet Getaways
john | heneedsfood
If I was at a dinner function and somebody offered me fried chicken necks I'd happily give them a go. I bet these tasted great!