I know that I put Sweet twice. You’ll see why.
Mr Kitty and I totally love Southern Cooking. It makes us feel all bluesy and delicious and just darn soothed! We sometimes declare Friday’s “Blues Night” and stick a Howlin’ Wolf record on, get a crate of Pabst Blue Ribbon and I’ll throw a little SFC on the stove.
So, if you want to capture a really easy version of really delicious fried chicken, in the UK, with English-sourced ingredients that you probably already have in the cupboard, check it out!
*You will have to forgive my measurements. Most people work on 100g of this, 100g of that. I work on “some”. I have tried to estimate, but you can pretty much do all of this by sight, scent or taste.*
Creole Fried Chicken
Step 1. (this takes at least 2 hours to complete, but the longer the better. I find I usually start this step when I get up on Southern Fridays so it can sit most of the day). Skin, Crush and Roughly Chop the garlic cloves and pour on the Milk and 1Tbsp Worcestershire Sauce. Add a pinch of salt and pepper, then whisk. Place the chicken breasts into the mixture. Make sure they are pretty much covered.
Step 2. Leave these refrigerated for as long as possible, but for no less than 2hours.
Step 3. In a big bowl, mix together the Flour, Cajun Spice and another pinch of Salt and plenty pepper. You can also add chilli flakes if you like it HOT! (I do). Mix Well.
Step 4. Heat enough oil in a frying pan to cover the chicken breasts almost completely. It needs to be so hot you can see tiny bubbles rising to the surface. BUT NOT BOILING. Ew.
Step 5. Take each chicken breast out of the milk mixture and cover thickly in the flour mixture. Put each one to the side when they’re completely covered.
Step 5b. (Optional) If you have enough flour mix left, re-dip and re-coat each chicken breast.
Step 6. Drop the chicken into the pan 2 pieces at a time. Allow to cook for 2-3 minutes on each side, or until crispy and light brown. Remove with metal grabbers and put on a wire rack until all are finished.
Step 7. Oven Bake for 20 minutes, or until cooked throughout
Step 8. Serve, eat by hand, and find delicious.
Step 1. Peel 2x sweet potatoes per person, and cut into chunks as big as roasties.
Step 2. Boil until very soft.
Step 3. Mash, with a little butter – but NOT TOO MUCH
Step 4. Scatter the marshmallows on top of the potato and cook for about 10 minutes, or until the Marshmallows have melted.
Step 5. Transfer the Marshmallow to the grill for a few minutes.
I served this with onions fried in home made BBQ sauce, with home made Chipotle Mayonnaise for dipping, as well as Collared Greens with bacon, and Corn on the Cob. I really hope you enjoy making this “Soul Food” as I call it – its much easier than I ever thought it would be.
The beauty of it is that you really can cook it by the way you feel, as long as you know the basics. If you feel like throwing in some curry powder or cinnamon or even something crazier, then go for it! Food is supposed to make you happy when you eat it this way.
My mum used to make this and soak the chicken in the milk mixture with a snapped Liquorice Root in there, too. This has a really distinctive and delicious taste, but can also be pretty strong if youi’re leaving it to soak any longer than 2-3 hours!
P.S. Stay tuned for the next few recipes, all coming up in the next few days:
– Creole Blackened Catfish with Hush Puppies
– HooDoo Mama’s Chipotle Mayonnaise
– HooDoo Mama’s Tangy North Carolina Blues BBQ Sauce
– Easy Salt and Pepper Bread