Southern Fried Chicken

by Shaun Hill

Main Easy ​​​​​​​ 4 ​​​​​​​ Prep/Cook: 30 minutes


2 chicken breasts, boneless

2 chicken thighs, boneless

1 tbsp of Dijon mustard

1 pinch of cayenne pepper

150ml of buttermilk

4 bacon rashers

150g of breadcrumbs

1 tsp salt

1 tsp pepper

sunflower oil, for frying


1. Slice each breast and thigh into four pieces

2. Mix the mustard with the salt, pepper and cayenne in a bowl, then brush the mixture over the chicken pieces until evenly coated

3. Place the chicken in a bowl and pour over the buttermilk. Turn the pieces so that they are all coated

4. Heat oil to a depth of 1cm and fry the bacon until crisp. Lift out the rashers and once cool enough to handle, crumble or chop into small pieces. Mix the pieces into the breadcrumbs in a bowl, then coat the chicken pieces in the breadcrumb mixture

5. Add more oil to the pan so that it returns to a depth of 1cm and fry the chicken until golden brown and cooked through (you may have to do this in batches) – approximately 10 minutes dependent on the thickness of the pieces