Name: Southern fried chicken
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 8 chicken drumsticks (1.2kg); 1 brown onion (150g), chopped coarsely; 1 teaspoon cooking salt; 1 cup (100g) packaged breadcrumbs; 1 teaspoon curry powder; 1 tablespoon finely chopped fresh flat-leaf parsley; 1/4 teaspoon mustard powder; 1/2 teaspoon dried mixed herbs; 1/3 cup (50g) plain flour; 1 egg, beaten lightly vegetable oil, for shallow frying

Ingredients

8 chicken drumsticks (1.2kg)

1 brown onion (150g), chopped coarsely

1 teaspoon cooking salt

1 cup (100g) packaged breadcrumbs

1 teaspoon curry powder

1 tablespoon finely chopped fresh flat-leaf parsley

1/4 teaspoon mustard powder

1/2 teaspoon dried mixed herbs

1/3 cup (50g) plain flour

1 egg, beaten lightly vegetable oil, for shallow frying

Method

1.Place chicken, onion and salt in a large saucepan; cover with cold water. Bring to the boil over high heat. Reduce heat to low; simmer 5 minutes. Drain; cool.

2.Combine breadcrumbs, curry powder, parsley, mustard and herbs, in a shallow bowl; season.

3.Coat chicken in flour; shake off excess. Dip into egg; coat in breadcrumb mixture. Refrigerate 30 minutes.

4.Heat oil in a medium frying pan; shallow-fry chicken, in batches, for 5 minutes, turning until golden brown all over. Drain on paper towel.

Chicken can be served hot or cold.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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