Southern Fried Chicken
Indulge in a comforting and flavorful Southern-style dinner with this recipe for crispy oven-fried chicken. Coated in a seasoned flour mixture and baked until golden and crisp, this dish promises juicy chicken with a delightful crunch in every bite. Serve alongside mustard slaw and paprika wedges for a satisfying meal that will surely become a family favorite.
— Constant Cookbook
Ingredients
- 8 skinless chicken thighs
- 8 skinless chicken drumsticks
- 200ml milk
- 200g self-raising flour
- large pinch each paprika , turmeric and cayenne pepper
- 6-8 tbsp groundnut oil
- mustard slaw and paprika wedges, to serve (see recipes below)
Instructions
- Heat oven to 200C/180C fan/gas 6. Put the chicken in a bowl and pour over the milk adding the hot sauce if you choose to use it. Season the milk with salt. Tip the flour and spices into a large plastic bag and add a large pinch of salt and a good grinding of pepper.
- Heat half the oil in a large frying pan. Take half of the chicken out of the milk, shake off any excess and put in the bag of seasoned flour. Hold the top closed and shake well. Lift the pieces out and shake off any excess, but don’t do this too hard or you’ll end up with no coating. Lower the pieces into the oil and fry for a few minutes on each side until golden and crisp – don’t overdo it as the chicken is being baked next and will brown further. Use tongs to turn the chicken and try not to tear the coating. Transfer to a rack set in a roasting tin. Repeat with the rest of the chicken.
- Bake for 30 mins until cooked – check one drumstick and one thigh with a skewer – cook for longer if you need to.
Cook Time
40M
Prep Time
PT10M
Yield
Serves 8
Nutrition
- Calories: 333 calories
- Fat Content: 13 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 20 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 35 grams protein
- Sodium Content: 0.6 milligram of sodium
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