Saturday, May 31, 2014

Recipe: 'Finger Lickin' Good' Southern Fried Chicken.

I am not going to write an intro for this recipe- it does not need one. What you do need to know is that it is a 100% crowd pleasing recipe! I taught this one at a cooking class but I have been receiving too many requests for the recipe, so here it is!

Finger Lickin' Good Fried Chicken
Serves 6
Recipe: Self


1.5 kg Chicken, cut into big pieces. (12 pieces)
4 Cups Buttermilk
1 tbsp Red Chili Powder
1 tsp Pepper
Salt to Taste

Panko Crumbs for coating (you can also use tough bread, or 'butter' that is available at khaari shops in India)
1/2 Cup All Purpose Flour
1/2 tsp Oregano
Canola/Sunflower Oil for Skillet Frying

1 tbsp Caster Sugar
1/2 tsp Red Chili Powder
A pinch of Salt and Pepper.


Mix all ingredients for the marinade and add the Chicken to it, let it chill in the refrigerator overnight, covered. You cannot skip this step. The Buttermilk really does all the magic overnight. (giving it the omnomnomnomy feeling)

Heat 1 inch Oil in the frying pan. In a flat dish, mix the ingredients for the coating. Coat the chicken pieces thoroughly and let them rest for 10 minutes on a wire rack. In a separate dish mix ingredients for the seasoning and have them ready.

Fry the chicken pieces till tender, mine took around 12 minutes (6 minutes each side) to turn a lovely golden brown colour. Drain on paper towel and sprinkle the seasoning evenly on the Chicken pieces.

Serve them with Waffles and drizzle a lot of Syrup, or serve them as is!

(and thank me later)

P.S. They can be reheated in the oven at 150C for 5 minutes.

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