Southern Fried Chicken

 

                Fried chicken is perhaps the best known of Southern dishes, and with good reason. Perfect crispness on the outside and metling tenderness inside make for a delicious dish. Chicken breasts would not have been the original typical cut, but using this tender portion of the chciken ensure that cooking is even and the flesh doesn't fry out.

                Although this recipe seems simple, it requires careful attention. The temperature of the cooking fat is critical : too hot and the coating will burn before the flesh cooks ; too cool and the chicken will absorb too much fat and the dish will be greasy. The trick is to heat the oil to about 375F (190C) in a heavy pan and to cook the chicken as quickly as possible. Do not flour the chicken until you are ready to cook, or the coating will be soggy rather then crisp and golden.

Serves 6

• 180 ml all-purpose flour
• 2 ml dried sage
• 2 ml salt
• 2 ml ground black pepper
• Light oil, for frying
• 3 large whole chicken breasts, boneless, split and skin removed

1. Stir the flour, sage, salt and pepper onto a tray.
2. Heat the oil in a large heavy-based pan.
3. While the oil heats, dip the chicken into the flour, ensuring it is evenly coated ; shake off any excess.
4. Place the chicken breasts in the hot oil, then cover the pan and cook for 10 minutes ; turn the breasts over and cook, uncovered, for a further 10 to 15 minutes or until cooked through.
5. The time will depend upon the thickness of the breasts.
6. Drain the chicken on paper towels and serve at once.

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