Southern-fried chicken recipe
Authenic southern-fried chicken This Southern-fried chicken requires 48 hours advance prep but is definitely worth the effort. Pair with spicy coleslaw and cornbread for a real taste of the deep south. 50g/1¾oz salt4 bone-in chicken thighs4 chicken drumsticks500ml/18fl oz buttermilkvegetable oil, for deep-frying 50g/1¾oz salt 4 bone-in chicken thighs 4 chicken drumsticks 500ml/18fl oz buttermilk vegetable oil, for deep-frying 75g/2½oz fresh pineapple chunks180ml/6fl oz cider vinegar¼ head purple cabbage, thinly shredded6 chipotle chillies in adobo sauce, julienned6 jalapeno chillies, seeds and viens removed, finely julienned2 carrots, shaved into ribbons using a peeler6 garlic cloves, peeled and lightly crushed 1 white onion, thinly sliced2 tbsp Mexican oregano (or 1 tbsp Mediterranean oregano)1 tbsp salt 75g/2½oz fresh pineapple chunks 180ml/6fl oz cider vinegar ¼ head purple cabbage, thinly shredded 6 chipotle chillies in adobo sauce, julienned 6 jalapeno chillies, seeds and viens removed, finely julienned 2 carrots, shaved into ribbons using a peeler 6 garlic cloves, peeled and lightly crushed 1 white onion, thinly sliced 2 tbsp Mexican oregano (or 1 tbsp Mediterranean oregano) 1 tbsp salt 150g/5½oz yellow coarse polenta150g/5½oz plain flour50g/1¾oz light brown sugar½ tsp baking powder10g salt2 free-range eggs240ml//8½fl oz milk15g/½oz butterclear honey, to taste2 tbsp lard 150g/5½oz yellow coarse polenta 150g/5½oz plain flour 50g/1¾oz light brown sugar ½ tsp baking powder 10g salt 2 free-range eggs 240ml//8½fl oz milk 15g/½oz butter clear honey, to taste 2 tbsp lard 200g/7oz flour100g/3½oz rice flour4 tbsp cornflour¼ tsp cayenne pepper½ tsp garlic powder½ tsp onion powder1 tbsp sea salt1 tsp paprika 1 tsp baking powder 200g/7oz flour 100g/3½oz rice flour 4 tbsp cornflour ¼ tsp cayenne pepper ½ tsp garlic powder ½ tsp onion powder 1 tbsp sea salt 1 tsp paprika 1 tsp baking powder Method For the chicken, dissolve the salt in 1 litre/1¾ pints water. Submerge the chicken in the brine and chill in the fridge for 24 hours.Remove the chicken from the brine. In a new container, cover the chicken completely with the buttermilk. Chill in the fridge for another 24-48 hours.For the coleslaw, put the pineapple and cider vinegar in a blender. Blend until smooth, then strain.Combine all the remaining coleslaw ingredients. Use your hands to massage the salt into the vegetables to break them down slightly. Add the cider mixture and massage a little more. Cover and allow to marinate in the fridge for 24 hours. Taste and season with salt if necessary before serving.When you are ready to cook, preheat the oven to 220C/200C Fan/Gas 7.For the cornbread, mix all the dry ingredients in a large bowl. Then mix all of the wet ingredients in a separate bowl or jug. Combine the two and mix until smooth. Melt the lard in a cast-iron skillet or ovenproof frying pan (alternatively melt the lard in a pan and use it to grease a 20cm/8in cake tin). Add the cornbread batter and bake for 15 minutes, or until a skewer inserted into the centre comes out clean. Spread with butter and honey, to taste.For the chicken, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 165C. (CAUTION: Hot oil can be dangerous. Do not leave unattended)Put all the ingredients for the flour dredge in a large plastic food bag and mix. Remove the chicken from the buttermilk, put it in the bag with the flour and shake to coat.Deep-fry the chicken until golden-brown and cooked through. Place on kitchen roll to drain.Serve the chicken and coleslaw on plates with the cornbread on the side. For the chicken, dissolve the salt in 1 litre/1¾ pints water. Submerge the chicken in the brine and chill in the fridge for 24 hours. For the chicken, dissolve the salt in 1 litre/1¾ pints water. Submerge the chicken in the brine and chill in the fridge for 24 hours. Remove the chicken from the brine. In a new container, cover the chicken completely with the buttermilk. Chill in the fridge for another 24-48 hours. Remove the chicken from the brine. In a new container, cover the chicken completely with the buttermilk. Chill in the fridge for another 24-48 hours. For the coleslaw, put the pineapple and cider vinegar in a blender. Blend until smooth, then strain. For the coleslaw, put the pineapple and cider vinegar in a blender. Blend until smooth, then strain. Combine all the remaining coleslaw ingredients. Use your hands to massage the salt into the vegetables to break them down slightly. Add the cider mixture and massage a little more. Cover and allow to marinate in the fridge for 24 hours. Taste and season with salt if necessary before serving. Combine all the remaining coleslaw ingredients. Use your hands to massage the salt into the vegetables to break them down slightly. Add the cider mixture and massage a little more. Cover and allow to marinate in the fridge for 24 hours. Taste and season with salt if necessary before serving. When you are ready to cook, preheat the oven to 220C/200C Fan/Gas 7. When you are ready to cook, preheat the oven to 220C/200C Fan/Gas 7. For the cornbread, mix all the dry ingredients in a large bowl. Then mix all of the wet ingredients in a separate bowl or jug. Combine the two and mix until smooth. For the cornbread, mix all the dry ingredients in a large bowl. Then mix all of the wet ingredients in a separate bowl or jug. Combine the two and mix until smooth. Melt the lard in a cast-iron skillet or ovenproof frying pan (alternatively melt the lard in a pan and use it to grease a 20cm/8in cake tin). Add the cornbread batter and bake for 15 minutes, or until a skewer inserted into the centre comes out clean. Spread with butter and honey, to taste. Melt the lard in a cast-iron skillet or ovenproof frying pan (alternatively melt the lard in a pan and use it to grease a 20cm/8in cake tin). Add the cornbread batter and bake for 15 minutes, or until a skewer inserted into the centre comes out clean. Spread with butter and honey, to taste. For the chicken, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 165C. (CAUTION: Hot oil can be dangerous. Do not leave unattended) For the chicken, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 165C. (CAUTION: Hot oil can be dangerous. Do not leave unattended) Put all the ingredients for the flour dredge in a large plastic food bag and mix. Remove the chicken from the buttermilk, put it in the bag with the flour and shake to coat. Put all the ingredients for the flour dredge in a large plastic food bag and mix. Remove the chicken from the buttermilk, put it in the bag with the flour and shake to coat. Deep-fry the chicken until golden-brown and cooked through. Place on kitchen roll to drain. Deep-fry the chicken until golden-brown and cooked through. Place on kitchen roll to drain. Serve the chicken and coleslaw on plates with the cornbread on the side. Serve the chicken and coleslaw on plates with the cornbread on the side.