Nothing cures a hangover like a big ol’ Bargain Bucket 🍗 Some dirty fried chicken is second only to gallons of water and a few paracetamol when it comes to my post-alcohol needs but, of course, it’s often grossly unhealthy, dripping with grease and a total waste of last few quid left rattling around in my pocket from the night before.
This homemade alternative is my way of making southern fried chicken that tastes just as good as the takeaway stuff – honestly, it really does – but definitely cuts out a few of the calories. And hey, if you’re feeling too rough to bother cooking, this isn’t just a hangover cure! It makes a great midweek meal that tastes like a treat but is actually perfectly fine – just normal, everyday food with a healthier twist, which is exactly the kind of food #ThisGirlEats aims to create. This one comes to roughly around 215 calories per piece – for fried chicken, that’s nothing!
So, this is how I did it…
- You can use any cut of chicken for this recipe, just adjust the cooking time accordingly. I found thighs to have the best flavour, plus they sort of unfold a little while frying and give you that classic fried chicken shape, so that’s what I used for mine. So, first thing is to put the chicken in a bowl and cover with milk – almond milk, preferably, for flavour. You could also coat with eggwash, or anything that makes the chicken moist so the flour coating will stick to it.
- Meanwhile, the flour and seasoning are combined in a plastic bag or bowl and shaken up (maybe just mix together with your hands if using a bowl – shaking might get messy!) so the flavours all blend together.
- I took the (wet, raw, sticky 🤢) chicken from the bowl and placed into the bag with the flour and seasoning. Then I pretty much shook the life out of it until the chicken was completely coated with the flour mixture. Again, if you’re using a bowl, just coat the chicken with your hands.
- Next, it’s just a case of cooking it! Stage one is to place the chicken in a hot pan with a little olive oil – used sparingly! I cooked mine for roughly five minutes on each side, but all you’re looking for is a golden, crispy coating. If it starts to blacken before the five minutes is up then it’s burning, so turn it over or take it out of the pan! (Totally didn’t do this on the first go… 😒)
- Once both sides looked deliciously golden, they were popped into the oven on 200°C for about 20 minutes, turned once halfway through. Check they’re cooked through, and you’ve got yourself some tasty homestyle southern fried chicken!
Like I said, you can pretty much use whatever chicken you like, just double check the cooking method. You can also play around with the seasoning; maybe you fancy more of a chilli kick, or perhaps you prefer a more fragrant, herby aroma. Who knows?! I made this up and it works for me, but that doesn’t mean there isn’t a flavour out there that better suits your tastes!
I’ve outlined the ingredients I used below, and this worked for one chicken thigh. If I were cooking two, I’d use two spoons of flour, if I was cooking for three, I’d use three spoonfuls of flour, and so on. Same goes for the seasoning – the more chicken you’re using, the more seasoning you can whack in!
Skinless, boneless chicken thigh – £2.19 – 500g Ashfield Farm British Chicken Thigh Fillets – Aldi
1 tbsp plain flour – 45p – 1.5kg Belbake Plain Flour – Lidl
Olive oil – £1.25 – 250ml Sainsbury’s Olive Oil
Almond milk – 97p – 1L ASDA Free From Almond Milk Unsweetened
The seasoning for this one all goes in with the flour. So, in with the bag of flour goes a hefty dose of paprika, a decent amount of dried parsley, a sprinkle of chilli powder, some dried garlic flakes, salt and pepper.