THE BEST SOUTHERN FRIED CHICKEN

There isn't many things I love more than Southern Fried Chicken! If you follow my Instragram story or Snapchat you will know I have been testing out several Southern Fried Chicken recipes over the last few weeks, well the search is over! I have found THE BEST Southern Fried Chicken recipe to ever cross my mouth. I have also tasted Southern Fried Chicken from several restaurants of late and nothing comes close to this recipe! If you fancy rivaling The Colonel then try out my Southern Fried Chicken recipe below

INGREDIENTS

240ml Buttermilk

1 Egg

Salt

1 Tbsp Paprika

1 Tbsp Ground Black Pepper

2 Teaspoons Garlic Powder

2 Teaspoons Oregano

1/4 Teaspoon Cayenne Pepper

200g Plain Flour

65g Corn Flour

1 Teaspoon Baking Powder
1.2kg Chicken Breast

750ml Sunflower Oil

METHOD

In a bowl mix together the cayenne pepper, garlic powder, oregano, black pepper and paprika until well combined

Add the egg, buttermilk, 1 tablespoon of the spice mixture & 1 tablespoon salt to a bowl or jug and whisk thoroughly

Cut your chicken breast up into small chunks (or whatever size you prefer)

Put the chicken into a large bowl, slowly pour in the buttermilk mixture, then mix ensuring all the chicken is coated evenly in the buttermilk mixture

Cover the bowl with clingfilm and leave in the fridge for minimum 3 hours - maximum overnight

In a large bowl mix add the remaining spice mixture with the corn flour, plain flour, baking powder and 1 teaspoon salt

Once the chicken has been in the fridge for a minimum of 3 hours (I usually cook it after 3 hours, best results leave longer)

Pour in 1 tablespoon of the buttermilk mixture from the bowl with the chicken

Remove 1 piece of chicken, place the chicken in the flour mixture, continue to toss & turn until well coated

Once all chicken pieces have been coated in the flour mixture, heat your oil in a large wok or frying pan to 220C

Do not worry if you don’t have a thermometer to check the temperature
Simply heat your oil on high heat for about 3 minutes, then turn down to medium heat add a very small piece into the pan
If it sizzles, it’s hot enough to cook it

Add a few chicken pieces at a time to the pan, once added don’t move for at least 4 minutes otherwise the flour coating may come off, after about 4 minutes or so turn them over with some kitchen tongs. Leave them for another 4 minutes or until golden and crispy

Once the chicken looks done, I normally double check by removing the largest piece from the pan and cutting open to check all the chicken is well cooked
If the piece is well cooked, remove the remaining pieces of chicken, place on a plate with some kitchen towel (to soak up oil)
Allow to cool for 5 -10 minutes (do this or you will burn your mouth.. trust me)

Then... Enjoy!

Kevin