Friday, 29 June 2012

Southern fried chicken

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This is a nice simple but flavoursome southern fried chicken recipe. Using an overnight marinade we find wonderful flavour development, giving rise for all the aromatics and earthy flavours to play their part. You can use this as a deep fried recipe or pan fry it to give a more healthy approach. Just be sure to adjust the cooking times. Either way, I very much hope you enjoy it.

You will need : (Makes a large batch, ideal for barbecues and gatherings, serves 10.)

1200ml of single cream
½ bunch of chopped coriander
18 cloves of garlic, crushed
4 onions chopped finely
1 tablespoon of flaked chillies
2 tablespoon of sea salt
10 chicken breast with skin removed
120g of flour
1 tablespoon of celery salt
1 table spoon cayenne pepper
1 table spoon black pepper
1 table spoon of paprika
50g of brown sugar
1300ml of vegetable oil

Combine the cream, coriander, garlic, onions, chilli flakes and salt in a large plastic bag. Add chicken and shake up and leave overnight to marinade

Combine the flour, celery salt, cayenne pepper, black pepper, sugar and paprika. This is used to coat the chicken breast, once coated leave in a fridge to set for 45 minutes

Fry until golden brown and finish in the oven

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