Southern fried chicken
- 1 whole chicken, ask your butcher to cut up into peices
- 600ml buttermilk
- 1 cup flour
- ½ teaspoon cayenne pepper
- salt and ground pepper to taste
- 6 cups canola oil (if using a deep-fryer)
Place chicken pieces in a large non-metallic dish and cover with buttermilk, turning the pieces so they are well covered in milk. Cover the dish with cling wrap and refrigerate overnight.
Place flour and seasonings in a mixing bowl. Preheat oven to 200°C.
Fill a deep-fryer with oil (around 6 cups) or a large, deep frying pan with 3-4 cups of oil and bring this to a medium heat. Remove chicken pieces from marinade and dredge through the flour mixture – don’t shake off the excess.
Place chicken pieces in the oil using tongs, and allow to cook until golden, turning carefully.
Remove chicken pieces and place onto a large plate lined with paper towels. Once they are all done, place onto a baking sheet and into the oven for approx. 10 minutes.
Allow to brown and cook through, remove and serve immediately.
- The chicken absolutely needs to marinate overnight so this recipe needs a little planning ahead.
- This would be my last meal – it’s to die for!
- Please be very careful using a deep-fryer as oil can spatter out quite easily. You don’t need a deep-fryer to make this recipe but I prefer to use mine as it’s more convenient.
- This recipe was created by Kristine Duran-Thiessen for Kidspot, New Zealand’s best recipe finder.