The other day the missus suggested that I should tackle some indigenous recipes on Hand To Mouth. The kind of food that, for better or worse, the good ol’ US of A is known for. So this is the first of these American Classics, Southern Fried Chicken.
I’m no food snob. I love a bit of fried chicken. A KFC or Junior Spesh after a night out is one of life’s pleasures. But there’s nothing wrong with elevating it a couple of notches either. I use thighs for this recipe, as to my taste they’ve got the right skin to flesh ratio, and of course that tasty dark meat. I also use a good dose of not very traditional herbs and spices in the coating.
Buttermilk isn’t that easy to get in the UK, so if you can’t get it, some live yhogurt will do just as well. Lets get cookin’.
Ingredients (serves 2)
6 chicken thighs
For the ‘marinade’
1 pint (600ml) buttermilk
1 clove of garlic
1/2 an medium onion
Sprig of rosemary
Sprig of time
