Southern fried chicken: finger-clicking good.

OK, so let's not kid ourselves; the colonel has the corner on fried chicken. But this is a homemade option that at the very least looks *ahem* finger-"clicking" good. Fried chicken, southern style.

Howdy pardnur. Fancy a li'l greyulled checken?

OK I'll leave the accent to the Yanks. I'll take their food any day though.

And here's a personal favourite of mine: fried chicken.

The stuff inside

  • Buttermilk (250 ml, low-fat, if you're not a Noakes fan; if you love Noakes, quadruple-fat)
  • Self-raising flour (500 ml)
  • Paprika (10 ml)
  • Breadcrumbs (250 ml)
  • Chicken braai pack (1 packet)
  • Garlic cloves (2, crushed)
  • Salt (1 pinch)
  • Sunflower oil (1 dash)

The method

  1. Pre-heat oven to 180 deg C.
  2. Mix buttermilk and garlic together in bowl. Allow them to have a nice little conversation.
  3. Place dry ingredients into large plastic bag with salt and pepper.
  4. Add chicken to bag and shake until well coated. Play Eye of the Tiger to help with shake rhythm, if necessary.
  5. Heat 3 cm sunflower oil in saucepan and deep-fry chicken pieces until golden.
  6. Strain chicken from oil and arrange on baking tray.
  7. Bake for 15 minutes or until crisp and cooked through. (Raw chicken just doesn't taste good, OK?)
  8. Garnish with parsley and serve warm with tomato sauce.

Sweet moola I can taste that crispy chicken just by thinking about it.

And while you're biting down on that delicious piece of southern fried chicken wing, spare a thought for me. I'll probably be eating beans again.

Unless, of course, you find it in your heart to show mercy to me, and invite me over for dinner. I promise I'll behave.

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