Add a twist to your Southern Fried Chicken.
Recipe by The Devilled Egg | Online Cookery School.
- 1 chicken breast, sliced into thick goujons
- Fussels extra virgin rapeseed oil for frying
- 200ml buttermilk
- 100g flour
- 1 teaspoon of salt
- 1 teaspoon of smoked paprika
- 1/2 teaspoon cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon cinnamon
- 1/2 teaspoon of turmeric
- 1 egg, beaten
- 50g breadcrumbs
Marinate the chicken in the buttermilk overnight.
The next day, combine the spices and salt with the flour.
Beat the egg in a bowl and place the breadcrumbs into another bowl.
Remove the chicken from the buttermilk and let any excess drip off (discard the buttermilk).
Dredge the chicken in the flour and spice mix, dip in the egg, followed by the breadcrumbs.
Leave on a plate at room temperature to dry out for 20 minutes (this is not a strictly necessary step, but will result in a crispier exterior).
Pour Fussels Rapeseed oil into a large frying pan, generously covering the base.
Heat to a medium high heat and fry the chicken on all sides until golden, crispy and cooked through.
This can be served with just a dip and a salad or in a brioche bun with a fresh coleslaw for a very indulgent and filling dish.