Recipe Category: Main Courses
Southern Fried Chicken with Caper Mayonnaise
Juicy chicken in a crispy coat fried Southern-style with a creamy caper mayonnaise is delicious with a chopped salad on the side but be warned, you will want to make double!
|Preparation Time:||20 minutes|
|Cooking time:||15 minutes|
- 2 large chicken fillets, skin on
- 1 cup milk
- juice of 1 lemon
- 1 cup plain flour
- 35g pkt french onion soup mix
- 2 teaspoons smoked paprika
- 2 teaspoons dried thyme
- 2 teaspoons sugar
- 1 egg
- extra light olive oil or canola oil, for deep frying
- CAPER MAYONNAISE
- 1 cup mayonnnaise
- 1/2 cup sour cream
- 1 tablespoon baby capers
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
Detach chicken tenderloin from fillet and cut the fillet into strips the same thickness. Immerse in milk and lemon juice and stand for at least 1 hour at room temperature or overnight in the fridge. Combine flour with soup mix, paprika, thyme and sugar. Remove chicken from milk. Whisk egg into milk with a fork. Coat chicken in seasoned flour, dip in milk mixture and then double coat in flour, pressing with fingers. Allow to set on a wire rack for 5 minutes. Heat oil in a wok or deep pot and deep fry chicken on medium heat until golden, crisp and cooked through. Drain on absorbent paper and serve with Caper Mayonnaise and extra lemon.
Combine all ingredients together and use as required.