Crispy Southern Style Chicken
Preperation Time: 10 mins
Cooking Time: Marinade 12-48 hrs / Cook 15 mins
1½ kg boneless chicken thigh - cut in halves and flattened slightly
2 Cup buttermilk or natural yoghurt
4 Tbl Matchett’s Chilli Jam
4 tsp Dijon mustard
2 tsp cracked black pepper
2 Tbl chopped thyme
2 Tbl chopped marjoram
4 cloves chopped garlic
Coarse cornmeal (polenta)
Vegetable oil for frying
Mix all ingredients together excepting the flour and cornmeal.
Marinate meat for 12 to 48 hours.
Mix together equal parts self-raising flour and cornmeal into a bowl.
Add in the chicken a few pieces at a time and lightly coat the chicken.
Set aside on a tray.
Heat the oil in a deep-frying pan until reasonably hot.
Carefully fry off the chicken on both sides until golden and
cooked all the way through.
Drain the chicken on paper towels.
Serve warm with Avocado Salsa and Ranch Dressing
“Just wanted to say how much we have enjoyed your products. I purchased a hamper from you for my husband for Father’s Day and it was fantastic. We have made some of the recipes from the cookbook and they were so delicious and so easy. All of my family just love the Storm dressing – there is nothing like it. Thank you” Robyn