Southern Fried Chicken takes some beating as a family favourite, this yummy, finger licking recipe is so good you had better make sure you make plenty!! The flour and herb based coating keeps for months in an airtight container and can be used to coat all manner of things – vegetables, fish, prawns. . . . you imagination is your limit!
Here I use 2 chickens, which I cut into 8 pieces, so I get 16 pieces, how many that feeds is up to your appetite, but I would say 4 and if you are lucky you get to have a couple of pieces to eat cold the next day. This is the closest I have ever come to a certain high street brand, but minus the MSG!
It’s naughty food, however, a little of what you fancy does you good!
Delicious served with coleslaw and a corn on the cob for an authentic dish.
Southern fried chicken, beautiful, succulent and super tasty!
Ingredients
- 2 whole chickens, skin on, sectioned into 8 pieces (2 x legs, 2 x thighs, 4 x breast pieces)
- 250g Plain Flour
- 1 packet dried tomato soup mix (I use Knorr, but any will do)
- 1 teaspoon dried Sage
- 1 teaspoon dried Thyme
- 1 teaspoon dried Basil
- 2 teaspoons Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Chilli powder (optional)
- 1 teaspoon Salt
- 1/2 teaspoons Celery salt
- Freshly ground black pepper to season
- 3 large eggs, beaten
- 2 litres milk (any kind)
- 1.5 litres of sunflower oil
Instructions
- Pour milk into a large heavy bottomed pan and add all the chicken pieces
- Bring to boil and simmer on the lowest setting for 25 minutes
- Drain milk and allow chicken to cool until it is easily handled.
- Meanwhile, heat the 1,5 litres of oil in a wok, or heavy bottomed pan to around 160C or equivalent.
- Mix flour, all herbs and spices, along with salt and pepper to make the flour based coating for the chicken.
- Take 2 clear plastic food bag, spoon around 6 tablespoons of the mix in each
- Take 4 pieces of chicken at a time, place in one bag and shake ensure chicken is totally coated in the flour
- Coat each piece of chicken in the beaten egg
- Pop chicken into the other bag of flour and shake until totally covered.
- Repeat until all chicken in done
- Using a large slotted spoon, carefully place chicken in hot oil, fry the chicken, 5 or 6 pieces at a time, moving chicken around constantly until beautifully golden (approx 4 minutes) Remember chicken is already cooked, so this is just to cook the coating and heat chicken back through.
- Carefully remove from oil and place on a plate covered in kitchen roll to absorb excess oil.
- Can be kept warm in a low oven for up to an hour.
- Serve with coleslaw and corn on the cob.
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