Southern-style crumbed fried chicken is a beloved dish that resonates deeply with comfort food fans around the world, including Zimbabwe. This recipe fortifies the traditional approach to fried chicken with unique Zimbabwean flavors, making it a fusion favorite. Featuring a crispy golden-brown crust and an irresistible honey mustard drizzle, this dish pays homage to the rich cultural tapestry of Zimbabwean cuisine while also encapsulating the deep-fried goodness beloved in Southern cooking. Whether you’re serving it at a family gathering or planning to share it with potential customers on Zimbo Menu, this dish is sure to impress.
Ingredients
- 1 whole chicken, cut into pieces (preferably free-range for flavor)
- 1 cup buttermilk
- 1 tablespoon hot sauce (optional for a kick)
- 2 cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon dried thyme
- Vegetable oil for frying
- For the Honey Mustard Drizzle:
- ¼ cup Dijon mustard
- ¼ cup honey
- 1 tablespoon apple cider vinegar
Instructions
Marinating the Chicken
- In a large bowl, combine the buttermilk and hot sauce, if using. Add the chicken pieces, ensuring they are completely submerged in the buttermilk marinade. Cover with plastic wrap and refrigerate for at least 2 hours, or ideally overnight. This step helps tenderize the chicken and infuses moisture.
Preparing the Coating
- In a separate bowl, mix together the flour, paprika, garlic powder, onion powder, black pepper, salt, and dried thyme. This flavorful coating is key to achieving that signature crunch and aromatic essence that makes Southern-style crumbed fried chicken truly memorable.
Coating the Chicken
- After marinating, remove the chicken from the refrigerator. Allow excess buttermilk to drip off, then dredge each piece in the seasoned flour mixture. Be generous and ensure every piece is well coated; this will result in a deliciously crispy crust.
Frying the Chicken
- In a large, heavy-bottomed skillet or Dutch oven, pour in enough vegetable oil to cover the bottom by about 1 inch. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can check if the oil is hot enough by dropping in a small amount of flour; it should sizzle on contact.
- Carefully place the coated chicken pieces into the hot oil in batches. Avoid overcrowding the pan to maintain optimal heat. Fry for about 12–15 minutes on each side or until the chicken reaches an internal temperature of 165°F (75°C) and is golden brown.
- Once cooked, use tongs to transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil, keeping them crispy.
Making the Honey Mustard Drizzle
- While the chicken is frying, prepare the honey mustard drizzle. In a small bowl, whisk together the Dijon mustard, honey, and apple cider vinegar until smooth and well combined.
- Feel free to adjust the sweetness or tanginess as per your preference by adding more honey or mustard.
Serving Suggestions
- Once the chicken has drained and cooled slightly, drizzle the honey mustard sauce generously over the top or serve it on the side for dipping. This dish pairs beautifully with traditional Zimbabwean sides like sadza or coleslaw, making it perfect for meals meant to be shared.
Cooking Tips
- For added flavor, try adding chili flakes or a premade spice blend to your flour mix for a South African twist.
- Make a larger batch for family or friends, as this recipe is ideal for sharing, and consider how delicious it would be featured on Zimbo Menu.
- Ensure the oil temperature remains consistent; investing in a thermometer can help maintain the right frying conditions for perfectly crispy chicken.
Explore More
By trying out this Southern-style crumbed fried chicken recipe, you’re on your way to creating not just delicious meals but also potentially profitable dishes to share or sell through platforms like Zimbo Menu. Why not explore the app to see if it fits your business or culinary needs? Download the Zimbo Menu app today and begin your journey into the local food marketplace!
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