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Southern Fried Chicken
Ingredients
15ml/1 tbsp paprika
30ml/2 tbsp plain (all-purpose) flour
4 skinless, boneless chicken breast portions, each weighing 175g/6oz 30ml/2 tbsp sunflower oil
Salt and ground black pepper
For the corn cakes
200g/7oz corn kernels
350g/12oz mashed potato, cooled
25g/1oz/2 tbsp butter
150ml/¼ pint/⅔ cup sour cream, to serve
15ml/1 tbsp chopped chives, to serve
Details
Serves: 4
Method
1. Mix the paprika and flour together on a plate. Coat each chicken breast portion in the seasoned flour.
2. Heat the oil in a large frying pan and add the floured chicken. Cook over a high heat until a golden brown colour on both sides. Reduce the heat and continue cooking for 20 minutes more, turning once or twice, or until the chicken is cooked right through.
3. Meanwhile, make the corn cakes. Stir the sweetcorn kernels into the cooled mashed potato and season with plenty of salt and pepper to taste. Using lightly floured hands, shape the mixture into 12 even-size round cakes, each about 5cm/2in in diameter.
4. When the chicken breast portions are cooked, use a slotted spoon to remove them from the frying pan and keep hot. Melt the butter in the pan and cook the corn cakes for 3 minutes on each side, or until golden and heated through.
5. Meanwhile, mix together the sour cream with the chives in a bowl to make a dip. Transfer the corn cakes from the frying pan to serving plates and top with the chicken breast portions. Serve at once, offering the sour cream with chives on the side.
COOK'S TIP:- To make the mashed potato, cook the potatoes in boiling salted water for about 20 minutes until tender, then drain well. Add a little milk and mash until smooth.
Energy 505Kcal/2119kj; Protein 47.8g; Carbohydrate 32.2g, of which sugars 3.3g; Fat 21.5g, of which saturates 9.3g; Cholesterol 158mg; Calcium 61mg; Fibre 2.5g; Sodium 172mg
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