Herb-and-Spice Southern Fried Chicken

Ingredients for Herb-and-Spice Southern Fried Chicken

• 2 frying chickens, weighing no more than 1.4kg each, cut up for frying

• 2 tablespoons chopped garlic (about 8 large cloves)

• 950ml buttermilk or plain all natural yoghurt, stirred until smooth

• 725ml unbleached plain flour

• Lard or peanut oil, for frying

• 1/2 teaspoons ground cayenne pepper

• 1 teaspoon freshly ground cumin

• 1/2 teaspoons ground mace

• 1 teaspoon freshly grated nutmeg

• 1 cuillère à café de paprika

• 1 teaspoon freshly milled black pepper

• 1 cuillère à café de gingembre moulu

• 2 teaspoons crumbled dried basil

• 2 teaspoons bay leaves ground to a powder (use a spice mill or blender)

• 2 teaspoons crumbled dried oregano

• 2 teaspoons crumbled dried sage

• 2 teaspoons crumbled dried thyme

• 1 cuillère à café de sel

One: Wash the chicken and pat dry. Put the chicken pieces in a large non reactive glass or stainless steel bowl. Stir the garlic into the buttermilk or yoghurt. Pour it over the chicken and turn until coated and submerged in the liquid. Marinate for at least 30 minutes or up to an hour, refrigerated. Meanwhile, combine the spices, herbs, and salt in a bowl and stir until they are evenly blended. Put the flour in a paper or large Zip-lock plastic bag and sprinkle the spice-herb mixture over it. Close the bag and shake until the seasoning is well-distributed.

Two: If you plan to serve the chicken hot, preheat the oven to 66°C. Fit a wire cooling rack on a biscuit sheet and set aside. Fill a Dutch oven or deep-fat fryer with enough lard or oil to come halfway up the sides. Over medium-high heat, bring the fat to 375°E (hot but not smoking).

Three: Beginning with the dark meat, lift the chicken pieces out of the marinade one at a time, allowing the excess to flow back into the bowl, and drop them into the bag with the seasoned flour. Close the bag and shake until the chicken is well coated. Lift out of the flour, shake off the excess, and slip enough of pieces into the fat to fill the pan or fryer without crowding it. Deep-fry until the outside is a rich brown and the chicken is tender, maintaining the temperature at 185°C about 15 to 20 minutes, turning the chicken once, if necessary.

Four: Remove the pieces as they are done, drain well, and place on the wire rack set in a biscuit sheet. If you want to serve it hot, keep the finished chicken in the warm oven while you fry the second batch.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.