This recipe for Southern Fried Chicken has now become a regular in my kitchen, its my night off recipe as Paul cooks this, he marinates the portioned chicken overnight in brine and then cooks it the next day, apart from a little flour its virtually carb free, The recipe below gives a pretty authentic KFC taste but weve now updated the recipe to make it a little more spicy.
UPDATE, I now add hot chilli powder, extra garlic and extra mustard to my recipe
-Portion up a chicken,I bought 4 chicken legs and separated the drumstick from the thigh,if you are using chicken breast cut them in half.
Put the chicken in a deep bowl add 3 Tbsp of salt and cover with cold water. Marinate for 2 hours
Remove the chicken from the marinade and shake of excess water then roll each piece in the flour/herb powder and place in a freezer bag, when all the pieces are coated and bagged pour the rest of the powder into the bag and shake well.
In a deep frying pan using just enough oil to cover half of the chicken heat Oil to 160-170°c about 350°f placingthe chicken a couple of pieces at a time fry the chicken, turning occasionally for about 15-20 minutes, Place on kitchen paper to soak up excess oil then keep warm in an oven while you cook the rest.
The corn I brushed with a little butter and put in a George Forman type grill but because of the different sizes wasn’t a great success so once I put the first chicken in the oven I put the corn in a dish with the chicken.
Try not to get to hung upon the ingredients or the amounts, I’m not sure that for example, leaving out Thyme will make much of a difference,