How To Make Southern Fried Chicken

This is the seasoning the way I like it but you can make it hotter or milder by adjusting the amount of spices and herbs any way you like. Southern fried chicken the way they make it in America would be double-dipped in buttermilk, beaten egg and two coatings of seasoned breadcrumbs, but either one of the following methods works well: either dunk the chicken in a mixture of beaten egg and milk before coating with the breadcrumbs, or dip the chicken in a thin batter made with plain flour, beaten egg and milk, then coat with breadcrumbs. (I prefer the latter because the breadcrumbs stick better this way.) The quantities below are enough for 12 pieces of chicken.

1. Step 1:

   Remove all chicken skin, trim any fatty pieces, rinse chicken in cold water and dry the meat thoroughly.

2. Step 2:

   Mix all the spices and herbs with the breadcrumbs and cornmeal in a large deep-sided dish or tray and dust the dry chicken pieces with a little flour.

3. Step 3:

   Make a thin batter with plain flour, egg and milk by making a well in the flour then beating in the egg with about half the milk and gradually adding more milk to get the right consistency.

4. Step 4:

   Warm enough oil in a very large pan to completely cover the chicken (or use an electric deep-fat fryer) and preheat the oven to Gas Mark 5 (190°C).

5. Step 5:

   Dip the chicken pieces in the thin batter then cover completely with the breadcrumb mixture.

6. Step 6:

   Fry the chicken pieces 3 or 4 at a time for a couple of minutes until the coating is crisp and golden, then finish in the oven for about 15 minutes, or until the meat is cooked through.

7. Step 7:

   Serve with chips or rice and salad.