Southern Fried Chicken
Servings: 2 people
Calories: 1495kcal
Ingredients
- 6 Chicken Thighs skin on and bone in
- 300 ml Buttermilk
- 1 tsp Salt
- 300 g Plain Flour
- 2 tsp Garlic Salt
- 2 tsp Onion Salt
- 2 tsp Cayenne Pepper
- 2 tsp Paprika
- 1 tsp Black Pepper freshly ground
- Vegetable Oil for Frying we use sunflower oil
Instructions
- Put the buttermilk and salt in a bowl big enough to accommodate the chicken and mix well. Add the chicken spooning the buttermilk over it to coat it. Ensure all pieces are coated, cover and refrigerate for at least 8 hours, and allowing time for the next step.
- A couple of hours before cooking, remove the marinating chicken from the fridge and tip it into a colander to allow the buttermilk to drain away, and to allow the chicken to reach room temperature
- Put the flour in a large flat dish and combine with all of the spices. Wipe any excess buttermilk from the chicken pieces and then roll them in the seasoned flour until they are thoroughly coated. If the pieces are too wet, the flour will not stick
- Heat about 1.5cm of oil into a wide straight sided pan with a lid. Heat the oil until it is about 180°C. Carefully add the chicken to the hot oil ensuring that you have just one layer (if you need to, do this in batches so as not to overcrowd the pan). Turn the heat down, cover and simmer for 6 minutes. After 6 minutes turn the chicken over and then cook for another 6 minutes
- Turn the heat up and fry the chicken until it is a deep golden colour. Take it out of the pan and put on a cooling rack with kitchen paper underneath to catch any fat that drips. Dab with kitchen paper just to remove a little of the fat
Nutrition
Calories: 1495kcal | Carbohydrates: 128g | Protein: 76g | Fat: 73g | Saturated Fat: 20g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 32g | Trans Fat: 1g | Cholesterol: 349mg | Sodium: 6245mg | Potassium: 1158mg | Fiber: 6g | Sugar: 8g | Vitamin A: 2335IU | Vitamin C: 2mg | Calcium: 238mg | Iron: 10mg