Southern Fried Chicken

 Southern fried chicken is a staple Sunday dinner is most of the southern parts of the US of A, hence the name. No this is not the recipe for KFC, this is my version and I mostly cook this in the oven to avoid the extra fat by deep frying it, hence the skin is necessary because it keeps the meat moist and tastes oh so delicious. You’re going to love this recipe, enjoy!

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Cook time: 1 Hour / Difficulty: Easy / Serves: Four

INGREDIENTS

PROCEDURE

1-kg Chicken, cut into 4 2-ltrs. Butter milk 150-g Flour 1-tsp. Cayenne pepper 1-tbsp. Garlic powder 2 Eggs, beaten 1-tbsp. Tabasco sauce 100-g Bread crumb Salt and pepper Cooking oil for deep frying

1. Wash the chicken, drip dry it and place it in a bowl with the skin on, pour the buttermilk to submerge the chicken, cover and refrigerate overnight. 2. Next day, take the chicken out, drip dry it and bring to room temperature. 3. Mix the flour, garlic powder, cayenne pepper, salt and pepper, keep aside. Mix the Tabasco sauce while beating the eggs and keep aside. 4. Dip the chicken pieces first in flour, coating evenly, next in the beaten eggs and lastly in the bread crumbs. 5. Fry this in a vessel filled with enough oil to submerge the chicken piece, for 13-14 minutes. 6. White meat, the breast, will take about 8-10 minutes to cook. Variation: Deep fry the chicken pieces for 4 minutes until golden brown, the finish off the cooking in a preheated oven 350F for 8 minutes. Variation: After breading the chicken, spray the pieces with cooking spray and cook in a oven for 15-20 minutes. Variation: Pan fry the chicken to give the crust some color, finish off the cooking in a oven for 20 minutes. Serve with coleslaw.