Wednesday, October 1, 2014

Southern Fried Chicken

Comfort food doesn't get any better than eating chicken drumsticks with your fingers, except when the chicken is coated in a blend of spices that make your tastebuds dance.  Southern Fried Chicken is just one of those dishes that not only sounds soulful but sounds inviting and comforting.  It's a dish that is hard to resist... at times one piece is just not enough.
The American's have made this a well known dish especially in the Southern States.  The most famous version of this dish of course is Kentucky Fried Chicken.  The original version of this dish required deep frying the coated chicken pieces.  I have made a low fat version "Home Made Kentucky Fried Chicken" which was also delish.
The secret to Southern Fried Chicken is that the chicken pieces are marinated in chilli tainted buttermilk and then coated in a seasoned flour what could be easier?  A quick fry to seal and then oven baked which reduces the greasiness.  This recipe was very easy and as always devoured by those sat at our dinner table.
Southern Fried Chicken
(Recipe sourced from WW Dinner with Friends Cookbook)
Serves: 4
ProPoints per serve: 11
8 x 70 gram skinless chicken drumsticks
1 cup buttermilk
1/2 teaspoon chilli powder
1 cup plain flour
1 teaspoon mild paprika
1 teaspoon cumin
2 tablespoons olive oil
Place chicken in a glass or ceramic dish (or large snap lock bag).  Add buttermilk and chilli, and turn to coat.  Cover and place in fridge for 3 hours or longer if time permits.
Preheat the oven to 200 degrees Celsius.
Combine flour, paprika and cumin in a shall bowl.  Remove chicken, one piece at a time, from marinade. Coat chicken in flour mixture.  Transfer to a plate.  Discard marinade.

Heat oil in a large non stick frying pan over medium-high heat.  Cook chicken, turning, in batches,  8 - 10 minutes or until browned.  Transfer to prepared tray. 

Bake for 15 - 20 minutes or until cooked through. 

Serve with coleslaw mix drizzled with lemon juice (0ppts) and steamed corn on a cob - add 2ppts for 80g corn.  You could also serve with Rosemary and Garlic Potatoes Crispy Potatoes.

(Click here for a printable version of this recipe)

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