Southern Fried Chicken - 10 Not-So-Secret Herbs And Spices
February 11th 2009 05:35
1 Whole Chicken or chicken pieces
½ tsp Salt
½ tsp Ground blackpepper
½ tsp Ground coriander seed
½ tsp Ground fennel seed
½ tsp Onion powder
½ tsp Garlic powder
½ tsp Paprika
½ tsp Chilli flakes
½ tsp Basil flakes
½ tsp Thyme flakes
Partially fill a large pot with cold water, leaving enough room to submerge the chicken.
Add the chicken and bayleaf and bring the contents to the boil.
Reduce the heat and allow it to simmer for 30 -40 minutes. 20 minutes for chicken pieces.
Remove the pot from the heat and allow the chicken to stand in the water for a further 10 minutes.
Drain the chicken, and cut or break the leg and thigh from the body.
Cut these in half at the joint to separate the drumstick from the thigh.
Pull the breasts off the breastbone. Cut the wings off at the shoulder and cut the breasts diagonally into even halves.
Put the flour into a bowl, add the herbs and spices and mix it together.
Coat the chicken pieces in the flour coating while they are still warm. At this point they can be stored in the refrigerator until required or deep fried immediately.
Fry the chicken at 160°c for five minutes until golden brown.
Allow to drain for several minutes before serving.
Serve with salad and potato croquettes, and a woody chardonnay. Alternatively, enjoy southern fried chicken with coleslaw, corn cob, potato and gravy and a can of Pepsi.
P.S. The dog can have the bones, as cooked chicken bones do not shatter like raw ones.
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