Ingredients
- 1pc Whole chicken cut into 8 pieces
- A Lemon
- 3 Tablespoon Cajun Spices
- 2 Tablespoon Olive Oil
- 80ml Cooking oil for fry
- An Egg
- 2 Onions, sliced
- 200ml Chicken Stock
- 100ml Brown stock
- Salt & Pepper to taste
- Flour for dusting
Method
- Cut & clean the chicken and mix with the Cajun spices, salt, pepper, olive oil, lemon juice and the lemon skin.
- Marinade over night in a fridge.
- The next day, take out the chicken from the fridge.
- Heat the cooking oil.
- Crack the egg and mix well, dip the chicken into the egg then dust with flour.
- Slowly drop the chicken into the hot oil, fry until golden brown on sides or until its cooked.
- Make sure that the oil is not too hot.
- Take out the cooked chicken and fry the sliced onions in the same cooking oil.
- Fry until golden brown and add around 1 tablespoon of flour.
- Cook the flour until golden brown and pour in both the stocks and stir.
- Let it simmer until the sauce is thick.
- Pour on top of the chicken.
- Best served with Mashed Potato and crispy fried onion rings.
Notes
Chef Bob has made some very easy soul comfort food for you to enjoy, however when deep frying there are some very important points to take note of. Please ensure that when you are frying anything in hot oil you are very careful to ensure you fry in a safe environment. The oil should be hot and clean, if not the food will absorb too much oil making it an unhealthy dish. If the oil is too hot, the chicken will brown too quickly on the outside and still be raw in the middle. After the chicken is taken out of the oil it should be placed directly on to a thick paper kitchen towel to absorb any unwanted oil.
Happy Cooking!
[...] This post was mentioned on Twitter by Tony Mack, italianoforni and italianoforni, Michael Saxon. Michael Saxon said: Southern Fried chicken, the best comfort food ever (recipe, method & photo) http://chefstales.com/2010/05/26/southern-fried-chicken/ [...]
Aaaaah. Cajun – haven’t used in ages…. got cravings now =)
I am always interested to see international takes on Southern food. I’ve lived in Leeds for four years now, but the first 28 years of my life were spent in Western Kentucky and Tennessee. Since moving to England, I’ve seen some pretty dodgy versions of Southern fried chicken, but this seems pretty spot on. The traditional marinade would be buttermilk, which you can buy by the gallon in the Southern states (seriously! And some people, especially older folks, drink it by the glass, with or without crumbled cornbread mixed in). The lemon juice obviously does the same job as the acids in the buttermilk to tenderise the bird, and I’d be interested to see how the lemon flavour works. Quite nicely, I’d imagine! If you want to be completely traditional, you can buy tiny little pots of buttermilk here, but you’d need several to get the volume you need to completely submerge the chicken. I’ve found that a substitute that tenderises just as well and gives a nearly-identical flavour to a buttermilk marinade is much-easier-to-find plain yoghurt, thinned by half with regular milk. I also add a few shakes of Tabasco sauce to the marinade, along with plenty of freshly ground black pepper.
There’s one element of the traditional Southern Fried Chicken meal that you’ve forgotten, though – flaky, tender Southern-style biscuits. I’ve never seen one without the other! For your readers who might have no idea what I’m on about, an American biscuit is basically a savoury scone, made with butter and/or vegetable shortening (butter gives the flavour and perfect crispy edges, vegetable shortening makes the biscuits more tender and lets them rise higher). A couple of these, split open to expose the delicate, fluffy interior, go on the plate next to the mash, under the gravy, and for dessert you can have one or two more with plenty of butter and strawberry jam.
This looks excellent and I love the Cajun spices you’ve added for zip! And amazing with that creamy sauce! Love it!
Hi Jamie,
Yes hopefully the spices give it a little kick and a different spin than other recipes.
Nice to have you drop by again and hope that you are keeping well.
Warm regards,
Mike.
Excellent! I have always wanted a southern-fried chicken recipe and am going to try this one out as soon as possible. I am book-marking it for easy reference as this is one of the world’s best comfort foods and one that all my family will enjoy. Thank you for a sensible and straightforward recipe:-)
Hi Lesley,
You are most welcome and thank you for your kind words of encouragement.
Hope the recipe works well for you, but if it does not you know where to find us
Thanks for dropping by again and we hope to hear from you real soon.
Enjoy and warm regards,
Mike.