Friday, 26 September 2014

Southern Fried Chicken

Got any weekend plans? Well here at Really Hungry we like to relax on a Friday evening. And our favourite way is with chicken. Normally chicken wings, chips, ketchup and a cup of tea but occasionally we go a bundle and treat ourselves to something new.

Now this next recipe is pretty much the finest chicken I've ever made. I think the original recipe came from a book my old head chef used by a gentleman called Kenny McGovern. Mr McGovern suffers/suffered from agoraphobia. I think. Anyway the point is it wasn't my book and I glanced at it once last year but this chap had gone out of his way to recreate all his favourite fast food treats from the comfort of his internet shopping and his own kitchen. I never wrote down the recipe so this is my best recollection. I've had to tweak it a couple of times but, man alive, I've nailed it now. What can I say, sometimes the best things come to those who play things fast and loose.

So here's a quick and dirty blog, of some quick and dirty chicken. Pop yourself some chips in, get a couple of chilled bottles of beer in your fridge and settle down to some Friday night telly. It's the weekend. Enjoy!



  • 200ml full fat milk
  • 1 egg
  • 10 chicken drumsticks
  • 200g plain flour
  • 2 tsp garlic powder
  • 1 tsp asafoetida
  • 1 tsp fenugreek
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1/4 tsp ground white pepper
  • 1/2 tsp salt
  • 10 good quality chicken drumsticks
  • 1l sunflower oil


  1. Whisk the egg and the milk together in a large bowl, In a separate large bowl mix together all the dried ingredients
  2. In a large chip pan or a fat fryer heat the oil until it is hot enough to seal the chicken
  3. Now individually coat the drumsticks completely in the egg mix then drop into the dried flour mix and make sure they are completely coated. Place the floured drumstick on a plate and continue until all of them are finished,
  4. Carefully lower the drumsticks into the hot oil one at a time. My pan is big enough to take four pieces comfortably so you need to judge that they aren't too squashed in. Better to do less then too many. Turn the oil right down now and leave to fry for 15 minutes, gradually turning as they fry. If the crumb starts to get too dark the fat is too hot so tweak the temperature dial accordingly. If you have a temperature probe the chicken is cooked when it is golden brown on the outside and 75C on the inside. If you have no probe just remove the chicken and drain on a rack and gently slice to the bone with a knife to make sure the chicken inside is no longer pink.
  5. These drumsticks will hold in an oven of approximately 120C until the remaining chicken is fried.
  6. Serve with chips, ketchup and ice cold beer. Then have ice cream.

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