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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.

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