Tender Southern Style Fried Chicken
This is a great chicken recipe that the kids will love, and you will too. Eaten hot straight away or cold in a picnic the following day, who doesn't love a little crispy chicken?!
- 8 Chicken Drumsticks, (or a combination of wings, thighs, drumsticks)
- 1 medium Brown Onion, Sliced
- 600 ml Milk
- 2 tbsp White Wine Vinegar
- 1 1/3 cups Plain Flour
- 3 tsp Smoky Paprika
- 1/2 to 1 tsp Cayenne Pepper, depending on how hot you like it
- 2 tsp Dried Thyme
- 1 tsp Garlic Salt
- 1 tsp Celery Salt
- Vegetable Oil, for shallow frying
- Pour the milk and white wine vinegar into a large enough dish to accommodate the sliced onion and chicken drumsticks all together. Cover with cling film and refrigerate for 4 hours. The milk and vinegar will tenderise the chicken and help the coating to stick.
- Heat the oven to 200c, and heat enough vegetable oil in a large heavy based pan to shallow fry the chicken, a depth of about 2 cm. Get a roasting tray with a wire rack and fill it with about 2 cups of water. Combine all the spices, thyme and flour in a large flat dish and drain the chicken pieces discarding the milk and onion.
- Toss the chicken pieces in the flour mix, patting it down so that the mix sticks to the chicken and place on a separate plate.
- Once the vegetable oil is hot enough, a small cube of bread will cook in around 30 seconds or so, fry the chicken in batches for 3 or 4 minutes, turning to cook all over until it's golden and crunchy. You're not trying to cook fully here, just getting them crispy. Place the chicken pieces on the wire rack, and continue cooking the other pieces of chicken.
- Once they are all cooked golden and crunchy, place the roasting tray into the oven for 30 - 35 minutes, or until cooked all the way through.
- Serve while hot with a garden or potato salad, crunchy fries, potato wedges or roast potatoes. The combination of sides are endless...or you could just eat them on their own with a few cold beers.
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