Quick & Easy

Crisp fried chicken

The Colonel's got nothing on this fried chicken recipe. Crisp, succulent and delicious; it will have you saying goodbye to takeaway.
Crisp Fried Chicken

Perefect served with a quick coleslaw or by itself.



1.Score drumsticks. Cut breast pieces in half crosswise. Place chicken pieces in a large bowl. Add seasoning and buttermilk; toss to coat. Cover with plastic food wrap; chill for 6 hours to marinate. Drain chicken; discard marinade.
2.Combine seasoned flour and extra seasoning in an extra-large resealable food storage bag. Add drained chicken pieces. Hold bag closed tightly; shake vigorously until chicken pieces are coated evenly.
3.Heat oil in a large heavy-based saucepan over moderate heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Deep-fry chicken, in batches, for 10 minutes or until golden and cooked. Using a slotted spoon, transfer to paper towels.
4.Whisk sour cream and zest in a bowl; fold in whipped cream. Serve chicken with lemon cream, salad and lemon wedges.

You’ll find all-purpose seasoning in the spice aisle.


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