Southern-Style Feast: Crunchy Seasoned Chicken With All The Trimmings
1 Ingham’s Chicken (1.8kg)
1 cup milk
1 pkt Ingham’s Chicken Seasoned Coating Mix
1 Tbsp hot paprika (opt.)
1 tsp cayenne pepper (opt.)
2 rashers bacon, finely diced
1 red onion, finely diced
2 sticks celery, finely diced
4 cloves garlic, minced
1½ cups long grain rice, rinsed
2 Tbsp tomato paste
3 cups hot chicken stock
¾ tsp ground sage leaves
½ tsp dried thyme salt flakes and freshly-milled black pepper
vegetable oil, to deep fry
black beans, collard greens, cornbread, gravy and fritters, to serve
Preheat oven to 180°C. Use a sharp pair of scissors or heavy knife to chop the Ingham’s Chicken into 10 pieces*, then place in a large plastic bag. Whisk the eggs and milk together, then add to the chicken and toss to coat. Place the Ingham’s Chicken Seasoned Coating Mix in a second bag (with the spices if using), add the drained chicken pieces, seal the bag, then toss well to coat evenly. Set aside for 5 minutes.
Meanwhile, sauté the bacon in a large saucepan over a moderate heat for 5 minutes, until sell-browned. Add the onion, celery and garlic, then cook for a further 5 minutes, until softened. Mix in the rice, cook for 2 minutes, then add the tomato paste and cook until the mixture begins to stick to the bottom of the saucepan.
Pour in the chicken stock, sage and thyme, bring to a boil then reduce the heat to low and cook, stirring occasionally, until almost all the moisture has been absorbed. Turn off the heat and fit the lid, then set aside for 20 minutes. Fluff with a fork.
While the rice is cooking, fry the chicken pieces in hot *180°C vegetable oil for 4 minutes, until deep golden and crunchy. Transfer to a rack over an oven tray, then bake for 10 minutes, until cooked through. Serve with the red rice, black beans, collard green cornbread, gravy and fritters.
There’s nothing quite like Southern Hospitality….or southern fried chicken! Recreate your own chicken feast using a really convenient Ingham’s product. Add spice if you like, and pile the table high with a delicious mix of flavours.
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