Southern fried chicken

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Shaun Hill's homemade southern fried chicken recipe far surpasses any unhealthy fast food equivalent. He coats the chicken in a cayenne pepper and mustard mix to provide a glorious, unbeatable flavour.

First published in 2015





Slice each breast and thigh into four pieces
Mix the mustard with the salt, pepper and cayenne in a bowl, then brush the mixture over the chicken pieces until evenly coated
Place the chicken in a bowl and pour over the buttermilk. Turn the pieces so that they are all coated
Heat oil to a depth of 1cm and fry the bacon until crisp. Lift out the rashers and once cool enough to handle, crumble or chop into small pieces. Mix the pieces into the breadcrumbs in a bowl, then coat the chicken pieces in the breadcrumb mixture
Add more oil to the pan so that it returns to a depth of 1cm and fry the chicken until golden brown and cooked through (you may have to do this in batches) – approximately 10 minutes dependent on the thickness of the pieces

Shaun Hill is one of Britain's most enduringly successful chefs. He began his career in 1966, working for Robert Carrier in his Islington restaurant. He went on to work in some of London's most prestigious addresses including The Capital Hotel in Knightsbridge and Blakes in South Kensington

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