Southern fried chicken
Ingredients
- 1 litre woolworths chicken stock
- 1 garlic clove, smashed
- 1 sprig of thyme
- 3 tbsp butter
- 3 tbsp flour
- salt and freshly grround black pepper
- 2 x 400 g woolworths chicken fillets
- 2 tsp paprika
- 2 tsp dried thyme
- 2 tsp garlic powder
- 1 tbsp woolworths fried chicken spice
- salt and freshly ground pepper, to taste
- 2 cups buttermilk
- oil, for shallow frying
- 4 cups all purpose flour
- salt and freshly ground black pepper
- 3 tbsp woolworths fried chicken spice
- 6 potatoes, peeled and cut into large cubes
- 3 tbsp butter
- 1 cup cream
- salt, to taste
- white pepper, to taste
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Heat the chicken stock with garlic and thyme until it begins to simmer.
- In a separate pan melt the butter and add the flour, mix together and cook for 30 seconds while stirring before slowly pouring in the chicken stock in stages.
- Once all the stock has been added slowly bring the gravy up to a simmer, at this stage the gravy should be thickened and smooth. Season with salt and freshly ground black pepper.
- For the mashed potatoes
- Add the potatoes to a pot of cold salted water. Bring to a simmer and cook until the potatoes are tender.
- While the potatoes are cooking add the butter and cream together in a pan and melt together while reducing the cream by half. Set aside.
- Once the potatoes are cooked, strain off the water and allow the potatoes to steam in the pot for 5 minutes, without browning at the bottom of the pot.
- Begin mashing the still hot potatoes with a masher or even a whisk, ensuring there are now lumps.
- Pour in the cream butter mixture and fold into the mashed potatoes making it rich and creamy. Season with salt and the white ground pepper.
- For the Southern fried chicken
- Add the chicken to a large mixing bowl. Add the spices and massage into the chicken tenderizing it at the same time.
- Pour in the buttermilk, mixing to coat the chicken. Allow to rest for 5 minutes.
- Dust the chicken in the seasoned flour before placing on a tray to rest for another 5 minutes while the oil is heating.
- Place the chicken in the oil and cover with a heavy lid. Cook the chicken for 3-5 minutes or until golden and then turn over to cook the other side in the same manner with the lid on again.
- Remove the perfectly cooked chicken and place on paper towel to drain for a few minutes before serving on the mash with the gravy on the side.
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