Quick & Easy

Southern fried chicken

The true finger-licking chicken, southern fried chicken is a classic dish from the US Deep South. Especially good served with corn on the cob dripping in butter.



1.Combine 20 chicken drumettes (1.4kg) and 1 cup (250ml) buttermilk in a large bowl. Cover; refrigerate 3 hours. Drain; discard buttermilk.
2.Combine 1 cup (150g) plain (all-purpose) flour and ¼ cup cajun seasoning in a large bowl; toss drumettes in mixture to coat. Cover; refrigerate 30 minutes or until flour forms a paste.
3.Preheat oven to 240°C/475°F.
4.Heat ½ cup (125ml) vegetable oil and 60g (2 ounces) butter in a large deep frying pan; shake excess paste from drumettes back into bowl. Cook drumettes, in batches, over medium heat until browned and crisp.
5.Place on wire rack over large baking dish; roast, covered, 15 minutes. Uncover; roast 10 minutes or until cooked through and crisp.

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