Readers Digest
Magazine subscription Podcast
HomeFood & DrinkRecipes

Southern fried chicken recipe

BY READERS DIGEST

1st Jan 2015 Recipes

Southern fried chicken recipe
Serve with a generous helping of coleslaw and fries to make this a true American feast.
Preparation time: 5 minutes, plus at least 30 minutes marinating and at least 30 minutes chilling
Cooking time: 30 minutes
Serves: 4

Ingredients

  • 375ml buttermilk
  • ½ teaspoon freshly ground black pepper
  • ¾ teaspoon salt
  • 4 whole chicken legs, about 1.25kg in total, cut into drumsticks and thighs
  • 150g plain flour
  • 125ml vegetable oil

Recipe method

1. In a large bowl, stir together the buttermilk, pepper and ¼ teaspoon salt. Add the chicken pieces and mix them around to coat. Cover and refrigerate for up to 8 hours, or at least 30 minutes.
2. In a large shallow bowl, mix together the flour and another ¼ teaspoon of the salt. Lift the chicken from the marinade and dip into the flour, patting it onto the chicken. Place chicken on a plate and refrigerate, uncovered, for 30 minutes, or up to 4 hours, for the coating to set.
3. Divide the oil among 2 large, deep frying pans and heat over a medium–low heat. The oil is ready for frying when a piece of bread sizzles as it hits the surface.
4. Add the chicken and cook, carefully turning pieces as they colour, for 30 minutes, or until richly browned and cooked through.
5. Transfer chicken to paper towels to drain. Sprinkle remaining salt over chicken and serve.
Loading up next...
Stories by email|Subscription
Readers Digest

Launched in 1922, Reader's Digest has built 100 years of trust with a loyal audience and has become the largest circulating magazine in the world

Readers Digest
Reader’s Digest is a member of the Independent Press Standards Organisation (which regulates the UK’s magazine and newspaper industry). We abide by the Editors’ Code of Practice and are committed to upholding the highest standards of journalism. If you think that we have not met those standards, please contact 0203 289 0940. If we are unable to resolve your complaint, or if you would like more information about IPSO or the Editors’ Code, contact IPSO on 0300 123 2220 or visit ipso.co.uk