WHEN it comes to comfort food or a meal that will soak up any memories of the previous night’s drinking, you can not beat a large plate of succulent, juicy, and spicy fried chicken pieces.
The cuisine of the southern American states is fast becoming the go to food in the US at the moment and quickly hitting the bars and restaurants of the UK shores. Historically, southern cuisine starts south of the Mason Dixon Line from Pennsylvania through to the lower states of the Texan boarders. So many countries have contributed and influenced southern states food it’s hard to put your fingers on where the flavours actually originate.
The most daunting stage of this recipe can be the frying process. You’re frying oil at high temperatures which may be simple but caution must always be taken.
The trick is to always bring the oil slowly to the required 180 degrees, and using a thermometer to check on the progress will help with the safety side of the process.
Test to see if the oil is ready by placing a small piece of bread into the oil and if it sizzles you are then ready to go. But as an important safety tip: allow the oil to cool slowly before moving it from the stove to clean the pot or stove area.
So, for my favourite southern fried chicken recipe that’s just too darn finger lick’n good – lets get cracking! Happy cooking and enjoy (y’all).
