Spicy Southern-fried Chicken
Nutrition Information
- Serves: 4
- Serving size: 250g
- Calories: 1039
- Fat: 11 g
- Saturated fat: 11 g
- Unsaturated fat: 66 g
- Trans fat: 0 g
- Carbohydrates: 64 g
- Sugar: 28 g
- Sodium: 3545 mg
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 3 mg
Recipe type: Fried Chicken
Cuisine: American
Prep time:
Cook time:
Total time:
Ever since the Colonel made his Southern fried chicken popular, people the world over have been tucking into this wonderful dish. This recipe for Southern fried chicken is made even better through the addition of Chilli powder. It is brined for extra flavour, marinated in buttermilk and then fried until crispy in a spicy breading. Good eating
Ingredients
For the chicken
- Fresh chicken thighs - four
- Fresh chicken breasts – four
- Onion powder – one teaspoon
- Garlic powder – one teaspoon
- Chilli powder -one teaspoon
- Black pepper -one teaspoon
- Salt – one teaspoon
- Plain flour – one cup
- Baking powder – one teaspoon
- Buttermilk – 250 ml
- Vegetable oil – 1.5 litres
For the brine
- Water – one litre
- Coarse salt – 25 grams
- Brown Sugar - 100 grams
- Peppercorns – one tablespoon
- Garlic – four cloves ( peeled and kept whole)
- Bay leaves – four
Instructions
Pre -preparation
- Bring the water to the boil
- Add the sugar and salt.
- Stir until dissolved, and then add the rest of the ingredients
- Bring to a simmer. Then switch off
- Allow to cool and pour into a bowl large enough to hold the brine and chicken.
- Add the chicken pieces to the brine, ensuring that the chicken is completely submerged.
- Cover with cling film and place in the fridge overnight
The next day
- Remove the chicken from the brine and pat dry. Discard the brine and garlic
- Using a fork, pierce the pieces all over.
- Place into a flat dish.
- Pour the buttermilk over the chicken pieces. Turn them over with a fork until they are well coated.
- Cover with clingfilm and place back in the refrigerator for 8 hours
- Mix the flour, black pepper, salt, garlic powder, onion powder, chilli powder and baking powder.
- Place a third in a layer in a flat dish. , keeping the balance to one side
- Dip four pieces of chicken into the seasoned flour, then cover with another third of the flour
- Turn and roll them until they are well coated. Shake off any excess flour,
- Place these on a big platter and place them in the refrigerator.
- Dip the last chicken pieces in the flour in the dish. Pour the remaining flour over these in the same way as the first pieces were coated. Shake off any excess flour and place them in the refrigerator with the other chicken
- Preheat the oven to 150 degrees celsius
- Bring the oil to frying temperature ( about 180 degrees Celsius). The oil level in your skillet should be no more than half the skillets height. Aim for a height of oil of about 75mm
- Fry two piece of chicken at a time. Remove from the oil with a slotted spoon and place on kitchen towels on a baking tray rack. Place in the oven
- Allow the oil to reach frying temperature again ( if needs be, add more oil before doing this), then fry another two pieces. Place these in the oven with the other chicken.
- Continue with this procedure until all the chicken pieces are cooked.
- Serve with salads of your choice.
Notes