Recipe for juicy, crispy Southern Fried Chicken with a hint of spice
8 skinless free range chicken drumsticks and thighs
sunflower oil for frying
½ cup plain flour
½ tsp salt
1 tsp black pepper
¼ cup milk
1 tbs Sriracha hot chilli sauce
2 cups self-raising flour
1 cup corn flakes, ground in your food processor to resemble bread crumbs
2 tsp dried thyme
2 tsp garlic salt
2 tsp paprika
¼ tsp cayenne
Mix the ingredients for the 3 dips in 3 different bowls. Lightly dip the chicken pieces in dip 1 and shake off the excess. Dunk them in dip 2 and then in dip 3 straight away. You want to be generous with dip 3, so pat the mixture on a bit with your fingers.
Gently lower the chicken pieces into at least 5cm of medium-hot oil (170 degrees Celsius) and fry them until golden brown and cooked through. Thighs take about 15 minutes, drumsticks a bit less. You will need to do this in batches to prevent over crowding and your oil getting too cold.
Lift the chicken out gently with a slotted spoon (tongs will break the crispy crust), drain briefly on kitchen towel and serve right away. COOK’S NOTE: If you prefer, you can fry the chicken pieces very briefly for about 4 minutes until they are just light gold but crispy, then place them on a wire rack over an oven tray and finish the cooking in an oven set to 180 degrees Celsius.