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.
|8 chicken joints|
|groundnut oil, for deep-frying|
|a little milk|
|4 oz (110g) plain flour|
|1/2 tsp baking powder|
|salt and freshly milled black pepper|
|rock salt, crushed|
|Oven temperatures and Conversions|
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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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