Recipe Category: Main Courses
Southern Fried Chicken with Remoulade
Juicy chicken in a crispy coat fried Southern-style with a piquant Remoulade 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 buttermilk**
- 1 1/2 cups plain flour
- 35g pkt french onion soup mix
- 3 teaspoons smoked paprika
- 3 teaspoons dried thyme
- 3 teaspoons sugar
- 1 teaspoon salt
- 1 egg
- extra light olive oil or canola oil, for deep frying
- 1-2 cornichons
- 1 cup mayonnnaise
- 1/2 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon baby capers
- 1 teaspoon honey
- 1 teaspoon paprika
- tabasco or cayenne, to taste
Detach chicken tenderloin from fillet and cut the fillet into strips the same thickness. Immerse in buttermilk and stand for at least 1 hour at room temperature or overnight in the fridge. Combine flour with soup mix, paprika, thyme, sugar and salt. Remove chicken from milk, tossing into seasoned flour. Whisk egg into milk with a fork. After coating in flour, dip chicken dip in milk mixture and then double coat in flour, pressing with fingers. Allow to set on a wire rack for 10-30 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 Remoulade and extra lemon.
Finely chop cornichons and combine with remaining ingredients.
*If using larger chicken pieces (thighs, drumsticks, breast on the bone), they will take much longer to cook, so it's best to fry the coating and then transfer onto an oven tray with a wire rack and bake at 180°C for 15-20 minutes to cook through.
**Buttermilk can be substituted with 1/2 cup milk combined with 1/2 cup natural yogurt, or 1 cup milk plus 1 tablespoon lemon juice.
Serve with Sweetcorn Wheels and Green Apple Slaw (search recipe on foodcentric.com.au)