Crispy Southern Fried Chicken…

I know I’m not going to get a tick from the Heart Foundation for this recipe but it’s so damn tasty you just have to try it!  We don’t fry food very often but sometimes to get the flavour and texture you have no other choice…

This recipe was given to my husband by his favourite colleague (yes that’s you Belinda!) and the result is so like the real Southern Fried Chicken we have all enjoyed at KFC at some time or another – come on admit it – it’s quite a surprise…    Spicy, garlicky, with a kick of chilli – this is seriously yummy stuff and even better than the store bought version…

Belinda also advises this coating can also be used for fish which is definitely going to be on the menu sometime soon.  I use cornflour as it is lighter than normal flour but plain flour can be used and rice flour is also recommended…

Crispy Chicken


6 skinless thigh fillets

1 cup of cornflour

2 teaspoons paprika

2 teaspoons garlic salt

2 teaspoons onion salt

2 teaspoons chilli powder (to taste)

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon dried marjoram

1 teaspoon dried sage

1 teaspoon pepper

2 beaten eggs

Canola oil for frying



Combine the flour with all of the herbs and spices

Beat the eggs in a bowl

Dip each chicken thigh in the egg mixture

Thoroughly coat with the flour and spice mix

Fry in enough oil to cover the pieces for about 8 minutes (or shallow fry if preferred)

Drain thoroughly on paper towels to remove any excess oil


Bon Appetit!  🙂


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