Soul food expert chef Charita Jones demonstrates how easy fried chicken can be.


  • For the marinade

  • 1 lemon, juice and rind

  • 2tsp cajun seasoning

  • 1tsp salt

  • 1 tsp black pepper

  • 1 tbsp olive oil

  • For the coating

  • 150g (5oz) plain flour

  • 1 tbsp cajun seasoning

  • 1tsp salt

  • 1 tsp pepper

  • 1 tsp garlic powder

  • 400ml (14floz) vegetable oil for frying

  • For the gravy

  • 50 ml (2floz) bourbon

  • 1 onion, finely sliced

  • 1tbsp of left over flour from the coating mixed with a little water.

  • 200ml (7floz) chicken stock

  • To serve

  • mashed potato


  • For the marinade:

  • 1.

    Mix together all of the marinade ingredients in a large bowl.

  • 2.

    Add the chicken and leave to marinate in the fridge overnight.

  • For the coating:

  • 1.

    Add the oil to a large frying pan and pre-heat.

  • 2.

    Mix together all of the ingredients for the coating.

  • 3.

    Remove the chicken from the marinade, shaking off any excess.

  • 4.

    Place the chicken in the seasoned flour and toss until fully coated.

  • 5.

    Place the chicken in the pan skin side down

  • 6.

    Cook until golden brown then turn over and cover the pan.

  • 7.

    Cook for 6-10 minutes then uncover and turn again.

  • 8.

    Continue to cook until the juices run clear.

  • 9.

    Reserve the pan juices to make gravy.

  • For the gravy:

  • 1.

    Drain off the oil from the pan but leave the brown crust in the bottom.

  • 2.

    Add in the bourbon to deglaze the pan, scraping the bottom with a spatula.

  • 3.

    Add in the onions and cook until softened slightly.

  • 4.

    Add in the flour paste and allow to cook for 1 minute.

  • 5.

    Add in the stock and cook until reduced and thick.

  • To serve:

  • 1.

    Put a heaped serving of mash on a plate and make a well in the centre.

  • 2.

    Pour the gravy into the well and top with the crunchy chicken.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 387kj
  • Fat Total 20g
  • Saturated Fat 1g
  • Protein 6g
  • Carbohydrate 39g
  • Sugar 2g
  • Sodium 397mg

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.

Powered by

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

5 5 5 5 5
Average Rating
0 comments • 1 rating