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Southern Fried Chicken

I use the packets of chicken thighs and drumsticks for this, but you could use a 3 lb (1.35kg) chicken, cut into 8 pieces.



Into a wide, deep pan, pour enough oil to give a depth of 1 inch (2.5cm) and heat to 350F/180C, or until a small cube of bread turns crisp and golden in 1 minute.

Meanwhile, dip the chicken pieces in milk. Mix the flour with the baking powder (I use a plastic bag), adding a good seasoning of salt and freshly milled black pepper. Jump the chicken joints up and down in the flour to coat them evenly.

Now deep-fry them in the oil for 15 minutes, turning them over occasionally. When the chicken joints are cooked, drain them on crumpled greaseproof paper and serve immediately, sprinkled with a little crushed rock salt. In America, Southern Fried Chicken has a traditional accompaniment of fried bananas and corn fritters. I think it's equally nice with some saute potatoes and a crisp salad.


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