Southern Style Chicken
Well we're a bit obsessed with American-style cooking this winter. I've been 'packing on the pounds' eating all the things I really shouldn't be eating, but tell you what it's pretty amazing enjoying all these indulgent foods.
With the warmer weather now creeping up I seriously need to take a long hard look at myself and try to eat healthier- but that can start tomorrow haha! For today I'm going to share this awesome recipe I decided to make a few weeks back- turned out brilliantly and I think next time I'm going to go the whole hog and make some Skillet Mac to go with it ;-)
You will need...
1 cup buttermilk
4 pieces of chicken- thigh with the bone in or drumsticks are good
1 Tbs milk
1 cup plain flour
1 tsp paprika
1/2 tsp garlic salt
1/2 tsp dried parsley
cracked black pepper
3-4 cups canola oil for deep-frying
1. Place your chicken pieces in a bowl, pour in the buttermilk and cover with glad wrap. Leave to marinate in the fridge overnight
2. Remove your marinated chicken pieces from the buttermilk and pat dry with paper towel.
3. Preheat your oven to 200 degrees celsius and put the oil in a deep heavy-based saucepan on a medium-high heat.
3. Crack the eggs into a bowl and beat with a fork, add the herbs and spices to the flour and place in a shallow tray
4. Coat the chicken in the seasoned flour, then in the egg and allow excess egg to drip off before dipping back in the flour
5. Drop a little flour in the oil and if it sizzles then you know your oil is ready, place your chicken in the oil, being carful to drop it AWAY from you incase it splashes. Cook until coating is golden brown, turning with your tongs to ensure they're evenly coloured
6. Put your chicken pieces on an oven tray with a rack over it so that the fat and juices can drip off without making the coating soggy. Cook for 10-15 minutes until the juices run clean when you make a little cut down to the bone.
7. Once the chicken is cooked, take out of the oven and place on some absorbent paper. Enjoy!