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Southern fried chicken
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Total Time:
2 hours 15 minutes
Upgrade your fried chicken game with a recipe inspired by the king of southern comfort food, Art Smith. Oven-finished for perfect crispiness without the need for a big fryer. Ideal for home cooks!
Ingredients:
  • 4 free-range chicken thighs skin on, bone in
  • 4 free-range chicken drumsticks
  • 200 ml buttermilk
  • 4 sweet potatoes
  • 200 g plain flour
  • 1 level teaspoon baking powder
  • 1 level teaspoon cayenne pepper
  • 1 level teaspoon hot smoked paprika
  • 1 level teaspoon onion powder
  • 1 level teaspoon garlic powder
  • 2 litres groundnut oil
  • 1 tablespoon black peppercorns
  • 25 g sea salt
  • 100 g brown sugar
  • 4 sprigs of fresh thyme
  • 4 fresh bay leaves
  • 4 cloves of garlic
  • 1 teaspoon fennel seeds
  • 100 ml red wine vinegar
  • 1 heaped tablespoon golden caster sugar
  • ½ red cabbage (500g)
Instructions:
  • For the brine, toast peppercorns in a large pan over high heat for 1 minute. Add remaining brine ingredients and 400ml cold water. Bring to a boil, then cool and top up with another 400ml of cold water. Slash chicken thighs a few times as deep as the bone, leaving the skin on for flavor. Once brine is cool, add chicken, cover with clingfilm, and refrigerate for at least 12 hours. After brining, transfer chicken to a bowl and discard brine. Pour over buttermilk, cover, and refrigerate for another 8 hours to tenderize. Preheat oven to 190°C/375°F/gas 5. Wash sweet potatoes, rub with salt, and bake for 30 minutes. Toast fennel seeds in a pan for 1 minute, then add vinegar, sugar, salt, and cabbage for pickle. Mix flour with spices in a bowl. Heat oil in a pan to 180°C and coat chicken in flour mixture. Fry thighs for 5 minutes, then roast all chicken in the oven for 30 minutes. Serve with sweet potatoes and cabbage pickle.

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