Soul food expert chef Charita Jones demonstrates how easy fried chicken can be.
For the marinade:
Mix together all of the marinade ingredients in a large bowl.
Add the chicken and leave to marinate in the fridge overnight.
For the coating:
Add the oil to a large frying pan and pre-heat.
Mix together all of the ingredients for the coating.
Remove the chicken from the marinade, shaking off any excess.
Place the chicken in the seasoned flour and toss until fully coated.
Place the chicken in the pan skin side down
Cook until golden brown then turn over and cover the pan.
Cook for 6-10 minutes then uncover and turn again.
Continue to cook until the juices run clear.
Reserve the pan juices to make gravy.
For the gravy:
Drain off the oil from the pan but leave the brown crust in the bottom.
Add in the bourbon to deglaze the pan, scraping the bottom with a spatula.
Add in the onions and cook until softened slightly.
Add in the flour paste and allow to cook for 1 minute.
Add in the stock and cook until reduced and thick.
Put a heaped serving of mash on a plate and make a well in the centre.
Pour the gravy into the well and top with the crunchy chicken.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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