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Southern Fried Chicken

Fried chicken has always been a real family favourite esp with the kids.

I love to make a big plate of it then simply stick in in the centre of the table with some big bowls of coleslaw and salad so everyone can dig in and help themselves.

I highly recommend getting a food temperature probe esp if making this or any chicken dish as it helps tell them the chicken is cook enough to be safe to eat yet not overcooked so that it is dry and horrible.

While it is not necessary, I highly recommend you brine the chicken before making this dish. It will take it to a whole new level and I guarantee make it the best fried chicken you have ever eaten. It is very easy to make a brine, it is simply water, salt and any flavourings you choose. I used garlic granules and paprika with a hint of chilli.

I WILL POST A DELICIOUS PEPPERY CHICKEN GRAVY RECIPE IN THE NEXT DAY OR TWO

5/5

15 Minutes Prep. 30 Minutes Cook

Ingredients

Allergens : Contains Gluten

Whole Chicken - 1 or use 4 breasts or 8 thighs & Drumsticks

Lemon pepper or black pepper

Flour - 100g

Cold Water - 300ml

Pinch of salt

Paprika (optional) - 3 tsp

THE BRINE (optional but highly recommended)

1 litre of warm water

30 grams of fine sea salt or use Kosher salt if you can get it.

2 tbsp garlic granules

1 tbsp paprika

1 tsp chilli powder

1 tbsp coarse ground black pepper

Instructions

This is dead easy to make and so much better than any takeaway. You will do a family bucket similar to what you would pay €18 for in a KFC or take away for less than a fiver and it is better for you and your family.

You will need..... 2 large bowls, a raw meat chopping board, a deep fat fryer, Cooks knife, food gloves and a roasting tin.

If using the brine... Dissolve the salt in the warm water then allow to cool before adding the chicken pieces. Cover and leave in your fridge for a minimum of 4 hours or overnight if possible.

If using breasts then either cut them in two or leave them whole.

If using thighs and drumsticks then leave them as they are.

Heat the deep fat fryer to 170c or medium and preheat your oven to 180c

Pour the water into the bowl then place the chicken pieces into it ensuring they are well covered, add more water if needed. Skip this step if using the brine.

Make sure you wash your hands before touching anything else or you could spread harmful bacteria onto anything your touch.

Place the flour, salt, paprika and pepper into a bowl and mix well. If you can't find lemon pepper then just leave it out and use coarse ground black pepper instead.

Remove the chicken from the water with your right hand then place it in the flour mix, using your left hand roll it around so it is covered in the flour as much as possible. Repeat this for all the chicken pieces.

Shake each piece of chicken before placing in the fryer, don't overload the fryer, it is best to do it in batches if need be. Make sure to allow the fryer to heat up between batches.

Once browned (1 - 2 minutes) remove from the fryer and place on the roasting tin.

When you have all the chicken done cook in the preheated oven for a minimum of 20 minutes for breast pieces and 30 for bone in pieces. It is really important that you check that the chicken is cooked all the way through before serving. Do this by cutting into a piece, if you see red or pink juices then it is not cooked enough. The juices must run clear and be blood free.

Categories: Chicken Meat Whole Chicken

- AnneG
- 7th March 2017
Reply
Adults & kids loved this. Huge flavour & moist chicken. Really lovely. My teenager missed dinner so chopped it with mayo & leaves in a wrap and now wants it in the school lunch box !
- Linda Cunningham
- 8th March 2017
Reply
am really looking forward to trying this over the weekend.
- Evie Nevin
- 11th March 2017
Reply
Does the chicken have to be deep fried? I have an air fryer that I ADORE and wondering would it work in that?
1. - Liam Boland - BiaMaith Chef
  - 12th March 2017
  Reply
  I haven’t tried it in an air-fryer so can’t say. I doubt is. I would think it won’t be able to make it crispy enough and you will loose the coating.
2. - Paula F
  - 12th March 2017
  Reply
  We finished ours in the air fryer (after the initial deep fry part) and it came out crispy. We turned it half way through though.
- Paula F
- 12th March 2017
Reply
Tried this yesterday and it was a big hit especially with my picky toddler. Very easy to follow. Thank you!
- Donnutella
- 21st March 2017
Reply
Have I overlooked the gravy recipe or has it not been posted?? Was really looking forward to it. I’m a Limerick native living away from home and I could really do with a good Chicken Hut substitute!! 😂
1. - Liam Boland - BiaMaith Chef
  - 21st March 2017
  Reply
  I haven’t had a chance to post it yet. I have a bit of a backlog to get through first. I will get to it as soon as I can
  1. Donnutella
    
    22nd March 2017
    
    Reply
    Cool cool, looking forward to it!
- deiselad
- 11th April 2017
Reply
If I don’t have a deep fryer can I cook these in a pan with oil to crisp up then cook in oven?
1. - Liam Boland - BiaMaith Chef
  - 13th April 2017
  Reply
  Yes you can. You can also do them in the Airfryer