Southern Fried Chicken

Name: Southern Fried Chicken
Total time: 1800 s
Yield: 4 servings
Cuisine: British
Ingredients: 300 ml whole milk; 20 ml lemon juice; 1 tsp salt; 8 chicken thighs, skinned; 150 g plain flour; 1/2 tsp salt; 1/2 tsp white pepper; 1/2 tsp smoked paprika; 1/2 tsp English mustard powder; Vegetable oil, for frying; coleslaw made from shredded white cabbage, grated carrot, mayonnaise, lemon juice and horseradish sauce

Joanne @JoanneinBath

Bath, UK

I love fried chicken, have never made it before, and was inspired to try it by the US recipes on Cookpad. The recipe I followed soaked the chicken in salted homemade buttermilk for 24 hours, which makes the end result really tender and very tasty. We ate it with coleslaw dressed with mayonnaise and horseradish. Really delicious. Thank you America!

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Ingredients

30 mins

4 servings

300 mlwhole milk
20 mllemon juice
1 tspsalt
8chicken thighs, skinned
150 gplain flour
1/2 tspsalt
1/2 tspwhite pepper
1/2 tspsmoked paprika
1/2 tspEnglish mustard powder
Vegetable oil, for frying
coleslaw made from shredded white cabbage, grated carrot, mayonnaise, lemon juice and horseradish sauce

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Steps

30 mins

1

Make the buttermilk by mixing the lemon juice into the milk. Add the salt and stir to dissolve.
2

Place the skinned chicken thighs in a bowl and pour the buttermilk over. Cover with plastic wrap and refrigerate overnight.
3

In a shallow bowl mix the flour with the salt, white pepper, smoked paprika and mustard powder.
4

Take the chicken a piece at a time and place in the flour, turn to coat all over.
5

Pour 2cm oil in a wide pan that has a lid, and heat until a small piece of bread turns golden. Add some of the chicken thighs to the pan with a pair of tongs. Don't overcrowd the pan.
6

After 2 minutes turn the heat down and cover the pan with a lid. Cook for 4 minutes then remove the lid and turn the chicken over. Cook for another 4 minutes then turn the heat up to high again and cook for another 2-3 minutes each side until really brown and crispy.
7

Remove the cooked chicken from the pan and drain on kitchen paper while you cook the rest. Leave to stand for a few minutes before eating accompanied by the coleslaw.

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Cooksnaps

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Joanne @JoanneinBath

on April 21, 2016 21:32

Bath, UK

I enjoy cooking mostly because I like eating, but also because it's a great way to relax at the end of the day. I work in book publishing and especially enjoy creating cookbooks written by cooks who love cooking and sharing food rather than creating show stopping dishes that take days to put together. As Nigel Slater would say; 'we are, after all, simply making ourselves something to eat'. I live with my lovely daughter Isobel who rarely pays any kind of compliment but will occasionally admit something I've cooked was quite nice, and our dog Piper, who will eat anything.