Thursday 21 August 2008

Recipe - Southern Fried Chicken

I thought it was time to get the old deep fat fryer back into action. What better dish for the comeback than some good old Southern Fried Chicken?

I'm sure that this is about as unhealthy as you can get with chicken breasts, but it does taste good so I don't care.

I normally halve the chicken breasts lengthwise to make sure that they are cooked through.

I served it with creamy mash, homemade gravy and crispy, battered, deep-fried matchsticks of courgette.

Skinless chicken breasts
Smoked paprika
Chili powder

Heat the oil in the deep fat fryer to 180c.

Mix the flour and the spices onto a plate.

Beat the egg in a bowl.

Dip the chicken in the egg, letting the excess drip off.

Dip the chicken in the flour, making sure to coat evenly.

Once the chicken pieces are coated, pop them into the oil and let them fry for 12 - 15 minutes, making sure that they're fully cooked before eating.



  1. Oh, yum. I haven't had fried chicken in way too long. I can almost smell this.

  2. It sounds wonderful, but I hear my arteries crying in the background!


  3. I love a good fried chicken. Heres a tip though - for extra crispy - mix in a bit of cornstarch in the does the trick!


  4. Arlene: The smell, and taste, of fried chicken is always good. I hope you treat yourself to some one of these days.

    Denise: You got to treat yourself now and then. But I know what you mean about the arteries.

    Darius: Many thanks for the tip, I'll try that next time. Should make quite a difference.


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// Mike