Friday, March 1, 2019

Southern Fried Chicken



This is my version of a classic. It's crispy on the outside and tender on the inside and is packed full of flavour.

Southern Fried Chicken
Serves 6

  • Mix of 12 chicken pieces
  • 3 cups plain flour
  • 2 cups buttermilk
  • 2 tablespoons ground paprika
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 1 tablespoon dried thyme
  • 1 tablespoon dried oregano
  • 2 teaspoons celery salt
  • 2 teaspoons mustard powder
  • 2 teaspoons ground white pepper
  • A pinch of cayenne
  • Salt and pepper for seasoning
  • Approx 1.5 litre vegetable oil for frying, or enough so the chicken is only covered 3/4 way in oil when frying

1. Place chicken pieces in a large zip lock bag (or dish/container) and pour in buttermilk. Season well with salt and pepper and allow to marinate overnight.
2. In another large zip lock bag combine plain flour with all the herbs and spices and season well with salt and pepper.
3. Take chicken out of fridge 30 minutes before frying to bring to room temp. Drain off excess buttermilk from chicken and coat in flour mix, working with a few pieces at a time. Heat oil in a large heavy pot or wok just before smoking point and fry chicken in batches of 4 for approx 10 minutes each side, or until juices run clear. Drain on paper towel before serving.

Xo Bec

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