Southern fried chicken
Item 1 of 1
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
Ingredients
Metric
Imperial
- 2 chicken breasts, boneless
- 2 chicken thighs, boneless
- 1 tbsp of Dijon mustard
- 1 pinch of cayenne pepper
- 150ml of buttermilk
- 4 bacon rashers
- 150g of breadcrumbs
- 1 tsp salt
- 1 tsp pepper
- sunflower oil, for frying
SAVE RECIPE
Method
1
Slice each breast and thigh into four pieces
- 2 chicken breasts, boneless
- 2 chicken thighs, boneless
2
Mix the mustard with the salt, pepper and cayenne in a bowl, then brush the mixture over the chicken pieces until evenly coated
- 1 tbsp of Dijon mustard
- 1 tsp pepper
- 1 pinch of cayenne pepper
- 1 tsp salt
3
Place the chicken in a bowl and pour over the buttermilk. Turn the pieces so that they are all coated
- 2 chicken breasts, boneless
- 2 chicken thighs, boneless
- 150ml of buttermilk
4
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
- sunflower oil, for frying
- 4 bacon rashers
- 150g of breadcrumbs
5
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
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