Cowbridge Kitchen

Good Food Recipes That You Love, On The Move

Southern Fried Chicken
2 - 4
KFC Chicken
Ingredients : 
  • 2 Chicken Breast Fillets
  • 80 g of Plain Flour
  • 1 Chicken Stock Cube
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 2 tsp Smoked Paprika
  • 1 tsp of Dry Sage
  • 1 tsp Dry Thyme
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1/4 tsp Baking Powder

The Search for the Perfect Southern Fried Chicken seasoning is never ending. A delicate mixture of garlic and onion powders with a hint of smoked paprika and a few selected herbs all mixed up with flour is what we are using to make the perfect Southern Fried Chicken. 

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Method : 
  • The aim of this recipe is to create a delicious Southern Fried, Smoky coating that can be used to season Chicken pieces so that they can be deep fried in a KFC style.
  • In addition to the ingredients listed above you are going to need some chicken pieces. In this recipe I have used Chicken breasts that I have cut in to thick strips.
  • You can just as well use Chicken drumsticks or Chicken thighs. The idea is that once you have coated the chicken in the mixture you can deep fry it to a crispy Southern Fried finish.
  • It couldn't be easier to get this recipe together, simply weigh out the Flour into a mixing bowl and add all of the other dry ingredients. 
  • Mix it all together with a fork so that it is evenly combined.
  • If you are using Chicken Breasts then cut them in to small, fat strips or Chunks if you like.
  • Heat up 300 - 400 ml of oil in a wok or small pan
  • Drop your Chicken pieces into a bowl of cold water and let them soak for 5 minutes while the oil heats up.
  • Don't drain the Chicken Pieces just pick them out of the water and drop them straight into the coating mixture. The wetter the Chicken the better.
  • Put a lid on the mixture, cover and shake so that all of the Chicken is covered in a thick layer of the mixture.
  • When your oil is hot enough, you can test this with a small piece of coated chicken which should start to cook as soon as it's dropped in. Cook the chicken in small batches, 5 or 6 at a time.
  • The Chicken should be cooked when it is floating and the coating is a rich golden brown.
  • Using a slotted spoon, carefully remove the chicken and drain on some kitchen roll.

  • ** Tip: cut one in half to check that it is cooked through before serving ** 

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