This recipe is unapologetically delicious, influenced straight from the bold South of America. And no, you won’t get the same results in the oven. This is a good ol’ deep-fryin’ job. Double dredged in my not-so-secret spice & herb flour mixture, crispy fried and finger-licking awesome.
You sure won’t eat this every day (or even every week), but when it’s time for Kentucky-style fried chicken, you need to do it properly. Keep an eye on your oil temperature and you’re in for a treat: these golden beauties need to cook from scratch in the oil – they need 12-15 minutes at 180 C to work their magic.
Give them a quick drain on kitchen paper and you’re ready to rumble. No sauce, no condiments, no side dishes. Just fried chicken done right.
Ingredients: (serves 4)
- 1 liter canola oil
- 1 cup cake flour
- 5 ml salt
- 2,5 ml freshly ground pepper
- 10 ml paprika
- 5 ml mixed herbs
- 2,5 ml chilli powder (adjust according to your needs)
- 2,5 ml celery seeds (optional)
- 5 ml garlic powder (or use garlic salt and reduce salt quantity accordingly)
- 4 XL egg whites
- 8-12 medium size chicken pieces (legs, wings, thighs)
- Place the oil in a large heave-based pot over high heat. While it is heating, prepare the chicken.
- In a wide mixing bowl, mix the flour, salt, pepper, paprika, herbs, chilli powder, celery seeds and garlic powder.
- Place the egg whites in a wide bowl and whisk lightly.
- Take each chicken piece, dip it in the egg white, then in the spiced flour mixture, back in the egg white and again in the flour mixture. Place on a tray and repeat process until all the chicken is double-dredged.
- In the meantime, keep an eye on the oil. You’re looking for a temperature of 180 C. If you don’t have a thermometer, test a small piece of chicken skin to see if it bubbles when it hits the oil. When the oil starts to smoke, you’ve heated it too high – this can be dangerous, so remove it carefully from the heat (using heat protective mitts) and let it cool before adding the chicken.
- Add the dredged chicken pieces to the hot oil, but don’t crowd the pot. Fry for 12-15 minutes, turning them over half way through. Adjust the temperature if the chicken browns too quickly – it should spend at least 12 minutes in the oil for the meat to be cooked properly, so give the bigger pieces more time if needed.
- Drain on kitchen paper and serve immediately (with or without extra salt and lemon wedges).
Note: Always be extra careful when cooking with large amounts of oil. Don’t leave it unattended and don’t let children near it. These days I prefer deep-frying on my induction cooker where there are no flames near.