Southern fried chicken

Recipe from: 21 May 2010

Ingredients 14
Servings 4
Time 1 day

Ingredients

  • Marinade:
  • 4 x 175
    g
    skinless chicken breasts
  • 600
    ml
    buttermilk
  • 6
    Tbs
    fresh coriander, chopped
  • 6
    cloves
    garlic, finely chopped
  • 2
    shallots, finely chopped
  • 1
    lemon, grated zest only – take care not to catch the pith, it’s bitter
  • 1
    tsp
    dried ground chilli– for those of you with sensitive palates, reduce to ½ a teaspoon
  • 1
    Tbs
    salt
  • Coating:
  • 6
    Tbs
    plain flour
  • 1
    tsp
    cayenne pepper
  • 1
    tsp
    paprika
  • 200
    ml
    sunflower oil
 

Method

30 mins
 
Combine all the ingredients for the marinade and pour into a large Ziploc bag, pop the chicken into the bag, suck out the air so that all of the chicken is covered with marinade and put in the fridge overnight.

Mix all the ingredients for the coating, remove the chicken from the marinade and coat well into the spicy flour before putting back into the fridge for another hour.

Preheat the oven to 200 C.

Heat the oil but don’t make it too hot because you’ll only burn the chicken – when a breadcrumb sizzles it’s about right.

Fry the chicken until it’s golden and then remove it and put it on a baking sheet covered with a piece of parchment.

Now put in the oven and cook for about 15 – 20 minutes, no longer.

Serve with chips and cole slaw.
 

Read more on: poultry  |  deep-fry  |  bake
 

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