Southern fried crunchy chicken

A spicy and delicious chicken treat that kids (and adults) will love - the ultimate fake-away

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I’ve served it as a burger but you can use this crispy coating on any cut up pieces of chicken you like.

  • Beat the egg and soya yoghurt in a large bowl. Add the chicken and marinate for approximately 30 minutes.
  • Pulverise the herbs and spices together in a food processor until well blended and the herbs are minced finely. Add the spice mix to the flour in a large bowl and gently mix together with a whisk.
  • Remove half the coating mix to use another time as it will keep in an airtight container for approximately 6-8 weeks.
  • Drain the chicken from the yoghurt mixture and add to the flour. Toss to coat well.
  • Place on a baking sheet for 20-30 minutes so the coating can set.
  • Heat a deep fat fryer to 170°C or heat a couple of inches of oil in a deep sided frying pan over a medium heat. Have ready a wire rack set over a baking sheet.
  • Re-dip the chicken in the flour, shake off the excess and place in the hot oil. Cook until golden and cooked through, turning once if using a pan. Lift out with a slotted spoon and move to the rack.
  • Split the buns, slather with mayonnaise and top with lettuce, tomato and cucumber and a piece of fried chicken. Serve with fries, coleslaw and pickles.

2 chicken breast fillets cut in half horizontally or 4 large thigh fillets

240 ml plain soya yoghurt

1 egg

For the coating

½ tbsp salt

½ tbsp each dried thyme & dried basil

1 tsp dried oregano

1 tbsp celery salt

1 tbsp black pepper

1 tbsp mustard powder

3 tbsp sweet paprika

2 tbsp garlic salt

1 tbsp ground ginger

1 tbsp white pepper

500g plain flour

To serve

4 burger buns

Lettuce, tomato, cucumber, mayonnaise

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