I’m always trying to find ways to make our favorite takeaways healthier at home and I think I’ve cracked the colonel,s secret spices with this one.
My recipe for Southern-style Chicken tastes even better to the famous one that to you know and love, the difference is that all the fat and skin is cut off, its sealed by shallow frying and finished off in the oven cutting the overall fat in half.
There is a little bit of work to it but the finished results are well worth it.
Saturday night is treat night here, so I like to make something a bit special that we can all devour as a family guilt free.
I have another recipe for a golden crumb southern baked chicken, you can find that recipe here, it’s also really tasty but this one is much closer to the snack box type chicken that is my other half favorite.
This is delicious served with my homemade barbeque sauce and Franks hot sauce on the side
In looking forward to hearing how you get on with this one x
- 6 chicken thighs
- vegetable oil / frylight (I cook my own in frylight but the skin is much crisper in oil)
- one egg
- 200g corn flour
- 1 tablespoon black pepper
- 1 tablespoon onion salt
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 tablespoon cayenne pepper
- a good pinch of salt
With a sharp, scissors remove all the skin and fat from your chicken
in a zip lock bag or lunch box with a lid add the cornflour and spices
in another bowl add a whisked egg
dip each chicken thigh in egg and the totally immerse it
And then add it to the cornflour and spice in zip lock bag or lunch box with a lid, the longer you leave the chicken in this the better, so if you have the time leave it like this for a few hours in the fridge
fill a wok with 2 inches of vegetable oil, and put it on a high heat and preheat oven to 180 c
line a large baking tray with parchment paper or tin foil
when oil is hot add chicken thighs 2 at a time and fry for 5 mins each side until the skin has crisped up
when skin is crisped transfer the chicken to a baking tray and bake for 45 mins