Southern-fried chicken

Southern-fried chicken

By
From
Meat
Serves
4
Photographer
Dean Cambray

Southern-fried chicken is popular all over the USA, and it’s usually cooked in a pressure-fryer, which is a miniature version of the ones used in fast food chains. The beauty of this method is that the chicken cooks very quickly, so it stays lovely and juicy. This is my version: the double coating of flour means that the batter is crisp and tasty, and the chicken within is tangy and moist.

Ingredients

Quantity Ingredient
2.4kg chicken
2 teaspoons salt
2 teaspoons freshly ground black pepper
2 tablespoons sherry vinegar
vegetable oil, for frying

Seasoned flour

Quantity Ingredient
1 cup cornflour
1 1/2 cup plain flour
1 teaspoon salt
4 teaspoons freshly ground black pepper
1 teaspoon cinnamon

Egg wash

Quantity Ingredient
3 eggs
500ml milk

Dipping sauce

Quantity Ingredient
1/4 cup sherry vinegar
small red chillies, seeded and finely chopped

Method

  1. Use a sharp knife or poultry shears to joint the chicken, then cut into 12 smaller pieces and arrange them on a tray. Season generously and sprinkle on the vinegar, then set aside while you prepare the remaining ingredients.
  2. Heat the oil in a deep-fryer or a large heavy-based frying pan to 180ºC. Preheat the oven to 100ºC.
  3. Combine the seasoned flour ingredients in one bowl and the egg wash ingredients in another.
  4. Dip the chicken pieces in the seasoned flour and shake off any excess. Dunk them into the egg wash and then back in the flour again. If you like a really crunchy coating, then you can repeat this process.
  5. Cook the chicken in batches to maintain the temperature of the oil. If you overcrowd the fryer the temperature will drop and the batter won’t be crisp. The chicken will take around 10–15 minutes to cook, and should be golden brown all over. Test for doneness by piercing a drumstick at the thickest part. If the juices run clear, the chicken is cooked. Remove the cooked chicken from the oil and drain briefly on paper towels. Transfer to a wire rack set in a roasting tin and keep warm in the oven while you cook the rest of the chicken.
  6. Whisk together the vinegar and chilli to make a dipping sauce and serve.
Tags:
Meat
Adrian
Richardson
La
Luna
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again