Sunday, 17 May 2009
As healthy as I’d like to be, I just can’t say no to bit of southern fried chicken. Everyday after returning from school I’d pay a visit to the local Perfect Fried Chicken and buy myself one piece chicken and chips. Fortunately growing older has made me slightly more wiser and those days are long gone.
However I do love making it at home, with my own homemade coating and marinade. I’ve had a few phone calls about this recipe in the past (You know who you are!!) so I thought it’d be best if I posted it rather than repeat myself over and over again.
I apologies for quality of the pictures my camera decided to die on me before could get a better shot.
I have put down chicken drumsticks and thighs, but this goes perfectly fine with boneless chicken.
1.500g Chicken drumsticks and thighs
2.1 Cup Buttermilk
3.1 Cup Milk
4.1 Tbsp Cayenne Pepper
5.1 Clove of Garlic (minced)
6. Salt and Pepper to taste- Not too much salt as the coating also has salt.
1.3 Cups Plain Flour
2.3 Tbsp Cayenne Pepper
3.2 Tbsp Garlic Powder
4.1 Tbsp Onion Salt
5.1Tbsp Garlic Salt
6. I Tsp Smoked sweet Paprika – Normal Paprika will do if you don’t have any
7.1 ¼ Tbsp Black Pepper
8. I ½ Tbsp Salt
9.2 Tbsp Mixed Herbs
10. ½ Tsp citric acid
11.1 Tsp Caster Sugar.
1. For the marinade, combine all the ingredients for the marinade and coat the chicken in a shallow dish. Cover and leave for at least and hour or over night if possible.
2. Combine all the ingredients for the coating. Remove the chicken from the marinade and dip into the flour mixture. Fully coat the chicken and return to the fridge for 90 – This will make the coating wet and allow the coating to stick to the chicken and make it crispier when you fry.
3. Pre-heat oven Gas Mark 5
4. Heat some sunflower or vegetable oil in a frying pan and pace chicken inside. Fry until golden brown all over.
5. Transfer chicken into a heatproof dish and a place in the oven for 20-25 minutes until chicken is cooked all the way through.
6. There may be excess oil at the bottom of the dish so I'd advise you transfer chicken into another dish.