This recipe is what we, in our household, call the ultimate treat. Hard on the pocket but better than ANY take away fried chicken there is, hands down. I cannot fault this one bit, it will make you feel a bit naughty after finishing this meal but with this finger licking, delicious dish you will never look back. A 5 star rating of the YUMMY meter :):)
Southern fried chicken recipe
Ingredients
Creole Seasoning
- 2-1/2 Tbsp paprika
- 2 Tbsp salt
- 2 Tbsp garlic powder
- 1 Tbsp freshly ground black pepper
- 1 Tbsp onion powder
- 1 Tbsp cayenne
- 1 Tbsp dried oregano
- 1 Tbsp dried thyme
Fried Chicken
- 1 medium chicken (about 1.5 kg), chopped into pieces
- 600 ml buttermilk, to cover the chicken
- 225 g (1 ½ cups) plain flour
- 1 tbsp Creole seasoning, mix from above ingredients
- 1 tbsp onion powder
- ½ tbsp garlic powder
- ½ tbsp Old Bay Seasoning (or use ½ teaspoon cayenne pepper and 1½ teaspoons sweet paprika)
- 1 tbsp dried tarragon
- 1 tbsp dried dill
- salt and pepper
- 1 large egg, beaten
- vegetable oil or lard
Method
Creole Seasoning:
Combine paprika, salt, garlic powder, black pepper, onion powder, cayenne, oregano, and thyme thoroughly in a bowl.
Store in an airtight container away from light. Use within three months.
Fried Chicken:
Marinate the chicken pieces in buttermilk in the refrigerator overnight.
The next day, combine the dry ingredients in a wide bowl (flour, creole, onion powder, garlic powder, old bay, tarragon, dill, salt and pepper). Drain the chicken pieces of excess buttermilk and dip them into the beaten egg, then coat them evenly in the flour mixture. Place the pieces on a sheet of baking paper to rest for about 15 minutes.
Add enough oil or lard to a large frying pan to come halfway up the chicken pieces. Heat over high heat until almost smoking. Add the chicken and cook for 8-10 minutes or until golden brown, turning halfway or deep fry, on 180 Celsius, following same time just without the turning OR you could even bake the chicken on the same temperature (180 Celsius) for around 30-40mins, turning halfway. Time may vary depending on size of pieces and method of cooking. Drain on a wire rack OR paper towel.
Serve with Spicy Chilli Aioli (recipe on blog) and Salad (one of your choosing)!!!
Enjoy :)
(sbs.com.au, homecooking.about.com)
Filed under: Bits and bops Tagged: chicken, Creole seasoning, diner, dinner, fried, fried chicken, recipe, Recipes, southern chicken, southern cuisine, southern fried chicken
