Greg Malouf

Southern fried chicken with eastern spices

It may look like a dauntingly long list of ingredients, but these are mostly spices. The method is pretty simple, and it is well worth the delicious result.

Serves 4

Ingredients

1 Size 18 Cornfed or free range chicken, cut into 8
2 whole eggs
200ml buttermilk
100g cornflour
50g maize flour or very fine semolina
2 teaspoons sweet paprika
1 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon turmeric
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon sugar
1/4 teaspoon ground allspice
6 pods cardamom, roasted
1/2 teaspoon black peppercorns
1/2 teaspoon fennel seed, crushed

Method

Either buy a whole chicken and joint it into 8 pieces, or buy 4 marylands and cut each in half.

Roast and crush the whole spices, combine them with other spices and mix together with the flours.

Whisk the eggs into the buttermilk.

Dip the chicken pieces in the flour, then into the egg mix and then back in the flour again.

Shallow fry, two pieces at a time, in vegetable oil until each piece is golden brown all over.

Place chicken pieces on a baking tray and cook in preheated 200 degrees oven for 20 minutes.

Serve with sauteed potatoes, lemon wedges and a green salad.

Southern fried chicken with eastern spices

Preamble
It may look like a dauntingly long list of ingredients, but these are mostly spices. The method is pretty simple, and it is well worth the delicious result.