Name: Southern fried chicken
Prep time: 30 min
Cook time: 24 min
Total time: 54 min
Yield: 4
Cuisine: American
Ingredients: 1.2kg free-range chicken thighs (skin on, bone in); 120g plain flour; 60g cornflour; 2 tbsp smoked paprika; 1 tbsp cayenne pepper; 1 tbsp garlic powder; 1 tbsp onion powder; 1 tsp dried thyme; 1 tsp salt; 1 tsp black pepper; 3 large eggs, beaten; Vegetable oil, for frying; 200g cucumber; 1 red chilli, finely sliced; 2 tbsp white wine vinegar; 1 tbsp sugar; 1 tsp salt

Instructions

8 steps

For the pickle

To make the pickle, thinly slice the cucumber and chilli. Place in a bowl with the vinegar, sugar and salt, and leave to pickle for at least 30 minutes.

For the chicken

Meanwhile, pat the chicken thighs dry with kitchen paper.

In a large bowl, combine the flour, cornflour, paprika, cayenne, garlic powder, onion powder, thyme, salt and pepper.

Dip each chicken thigh into the beaten egg, then dredge in the flour mixture, ensuring it's fully coated.

Heat about 5cm of vegetable oil in a large, heavy-based pan over medium-high heat.

Carefully lower the chicken thighs into the hot oil, ensuring not to overcrowd the pan. Fry for 6-8 minutes on each side, or until golden brown and cooked through.

Remove the chicken from the oil and place on a wire rack to drain.

Serve immediately with the pickle.

Progress

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Southern fried chicken