southern fried chicken

Let me just say, this is an indulgence of the highest order. I heard so many people go on about fried chicken, but my compulsively weight-watching self (not that I am particularly successful at it, but that's a whole another story) but yes, there is no way out of it - this is not a low fat dish. But still, it doesn't feel greasy and the warm flavour of Deep South is simply heavenly.

I like this recipe because it is authentic, not the thick batter with buttermilk and self-raising flour that you sometimes get where there is more greasy batter than chicken. No, this is delicately crunchy, coated just right, not heavy yet filling and satisfying.

I made 6 large pieces but the amount of flour will coat up to 10, so really, this is a party dish you should try at the earliest opportunity!


6-10 pieces of chicken, with skin and bone left on
1/2 cup flour
1/2 tsp garlic salt (or 1/2 tsp salt, 1/2 tsp garlic powder, whatever you have)
1/2 tsp paprika
1/2 - 1 1/2 tsp chilli powder or cayenne pepper (depends on how hot you like it)
1/2 tsp black pepper
vegetable oil (peanut oil is best, if you have it)

Wash the chicken thoroughly. Then dry it well with kitchen paper, put in a bowl and cover with milk.

In a bigger bowl, mix flour, paprika, cayenne, salt, garlic powder and black pepper. Mix well.

Heat a big skillet with about half way up of peanut oil, on moderate fire. When the oil is ready for frying, take each piece of chicken, let all the milk drip off, then coat really well on all sides with the flour mixture and immerse in oil. 
Repeat until you use all the pieces. Don't overcrowd the skillet, make sure the pieces are not overlapping.

Fry for about 15 minutes, sealing the chicken on both sides. Then turn the heat down to medium - low, cover (leave open a crack) and allow to cook for 35 minutes, turning the pieces a couple of times.

After 35 minutes, uncover and cook for another 10 minutes, allowing the chicken to crisp up.

Drain the fried chicken on kitchen paper and serve with potatoes, salad or Jamaican rice and peas.

Bon appétit!

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