Our mate and dad of the year Chris aka @moderngrillfare knows we like it dirty and has come through with the goods on this version of comfort food. We want this every weekend for the rest of our lives! ENJOY


New bay fried chicken

1/2 kg of chicken tenderloins 

Heat some rice bran oil to 350F

Get two bowls ready, one with

1 cup flour

Pinch of salt

3 eggs 

1.5 cups soda water , whisk it all up. 

Second bowl with a cup or so of flour and a few tablespoons of Lanes New Bay seasoning. Dip your tenderloins in the wet dredge , then into the seasoned flour, pressing in and really coating it thoroughly, chuck on a wire rack for 10 then into your oil and fry for 5-10 till just done (165F internal), remove and brush with honey, I mix a bit of smoked honey with hot water to make it easy to brush on. 

I very gently smoke the tenderloins beforehand but you don’t have to. 


Dirty rice

Cook 1.5 cups long grain white rice, I do it the day before and refrigerate. Mince/puree 1/2 cup chicken livers. Heat up your enamel coated decent sized deep pan with a splash of oil and add 3 slices of chopped bacon, fry it up then add in about 300grams of either beef or pork mince, I use the guts of some nice pork snags. Brown that then add in a cup each of diced celery, onion and green capsicum, add in livers and cook till vegies soft then deglaze with a cup or so of chicken stock. Add a couple of tablespoons of Cajun seasoning, boil till that stock is gone then add the rice in and gently mix it through. 


My Cajun seasoning: 

3 tbsp smoked paprika 

2 tbsp salt

2 tbsp garlic powder

1 tbsp black pepper

1 tbsp white pepper

1 tbsp onion powder

1 tbsp oregano

1 tbsp thyme

1 tbsp cayenne 


Recipe and Photo: Chris Warner aka @moderngrillfare