Description
Succulent, juicy and super tasty authentic Southern Fried Chicken.
Ingredients
- 2 liters Milk
- 2 whole Chickens, Skin On, Sectioned Into 8 Pieces (Legs, Thighs, Breast Pieces)
- 1-½ liter Vegetable Oil, For Frying
- 250 grams Plain Flour
- 1 package (about 67g Sachet) Dried Tomato Soup Mix
- 1 teaspoon Dried Sage
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Basil
- 2 teaspoons Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Chili Powder (optional)
- 1 Tablespoon Salt
- ½ teaspoons Celery Salt
- ½ teaspoons Freshly Ground Black Pepper
- 3 Large Eggs, Beaten
Preparation
Pour milk into a large heavy bottomed pan and add all the chicken pieces. Bring to boil and simmer on the lowest setting for 25 minutes. Drain milk and allow chicken to cool until it can be comfortably handled.
Meanwhile, heat oil in a wok or heavy-bottomed pan to around 160ºC (320ºF) or equivalent.
Mix flour, tomato soup mix, all herbs and spices, along with salt and pepper to make the flour-based coating for the chicken.
Take 2 clear plastic food bags and spoon around 6 tablespoons of the mix in each. Take 4 pieces of chicken at a time, place in one bag and shake to ensure chicken is totally coated in the flour.
Coat each piece of chicken in beaten egg. Pop chicken into the other bag of flour and shake until totally covered. Repeat until all chicken in done.
Using a large slotted spoon, carefully place chicken in hot oil, fry chicken, 5 or 6 pieces at a time, moving chicken around constantly until beautifully golden (approximately 4 minutes). Remember, chicken is already cooked, so this is just to cook the coating and reheat chicken through.
Carefully remove from oil and place on a plate covered in kitchen roll to absorb excess oil. Can be kept warm in a low oven for up to 1 hour.
Serve with coleslaw and corn on the cob.
