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Southern fried chicken

Southern fried chicken with mash and gravy
Southern fried chicken with mash and gravy


For the gravy
 
1 liter Woolworths chicken stock
1 garlic clove, smashed
1 sprig of thyme
3T butter
3T flour
Salt and freshly ground black pepper
 
For the southern fried chicken
 
2 X 400g Woolworths chicken fillets
2t paprika
2t dried thyme
2t garlic powder
1T Woolworths fried chicken spice
Salt and freshly ground black pepper to taste
2 cups buttermilk
Oil for shallow frying
 
For the seasoned flour: combine
 
4 cups all purpose flour
Salt and freshly ground black pepper
3T Woolworths fried chicken spice
 
For the Mash 
 
6 potatoes, peeled and cut into large cubes
3T butter
1 cup cream
Salt to taste
White pepper to taste 
 
Heat the chicken stock with garlic and thyme until it begins to simmer. 
 
In a separate pan melt the butter and add the flour, mix together and cook for 30 seconds while stirring before slowly pouring in the chicken stock in stages. 
 
Once all the stock has been added slowly bring the gravy up to a simmer, at this stage the gravy should be thickened and smooth. Season with salt and freshly ground black pepper.
 
For the mashed potatoes
 
Add the potatoes to a pot of cold salted water. Bring to a simmer and cook until the potatoes are tender. 
 
While the potatoes are cooking add the butter and cream together in a pan and melt together while reducing the cream by half. Set aside.
 
Once the potatoes are cooked, strain off the water and allow the potatoes to steam in the pot for 5 minutes, without browning at the bottom of the pot.  
 
Begin mashing the still hot potatoes with a masher or even a whisk, ensuring there are now lumps. 
 
Pour in the cream butter mixture and fold into the mashed potatoes making it rich and creamy. Season with salt and the white ground pepper. 
 
For the Southern fried chicken
 
Add the chicken to a large mixing bowl. Add the spices and massage into the chicken tenderizing it at the same time. 
 
Pour in the buttermilk, mixing to coat the chicken. Allow to rest for 5 minutes. 
 
Dust the chicken in the seasoned flour before placing on a tray to rest for another 5 minutes while the oil is heating. 
 
Place the chicken in the oil and cover with a heavy lid. Cook the chicken for 3-5 minutes or until golden and then turn over to cook the other side in the same manner with the lid on again. 
 
Remove the perfectly cooked chicken and place on paper towel to drain for a few minutes before serving on the mash with the gravy on the side. 

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