Nick’s Southern Fried Chicken

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Fried chicken is one of those classic foods that has become part of our staple diet, for hungry revellers and people on the move.

But sometimes food hygiene standards can slip, and your local fried chicken restaurant can be a short cut to agonizing food poisoning.

But is it really hard to make Southern Fried chicken yourself?  Absolutely not!  And here is how.

Switch your grill on full, and also your deep fat fryer, until it is up to temperature.

Take one whole chicken breast and slice it horizontally, almost all the way through.  Now unfold it, so that it looks like butterfly wings  This is why we call it ‘butterflying’.  Grill the chicken on full heat on both sides until the pink is completely gone and the chicken is slightly brown around the edges.

Take one egg, break it into a wide bowl.  Whisk well with a little water.

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Next you need Chicken seasoning.  There are loads of different variations on the market, or make your own.  As a base, I use this stuff, you can get it from virtually any supermarket, and it is very cheap.Add to this fine breadcrumbs, Cayenne pepper, Cinnamon,Oregano, Cajun spices or whatever the hell you like.  Make it your own, just keep adding to it over the months, and keep it in a Tupperware tub.

Using tongs, dip the cooked chicken in the egg wash, then in the chicken seasoning.  And repeat once more, to be sure the chicken is completely covered.

Using the tongs again, place the chicken gently in the fryer and allow it to cook for thirty seconds to a minute.  After this, remove the chicken and place it on a plate covered in kitchen roll to absorb the excess fat.

Your chicken is now ready to eat.  You can have it on a bun, with a slice of tomato and mayonnaise.  You can slice it up and put it on a pizza or salad, or however you like.

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