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Saturday, 13 October 2012

Brined southern fried chicken.

This is a recipe I've made a few times before, and Niamh loves, which is probably why she chose it for her first night home meal.
She was away for a week again, this time with Young Carers.
Brined southern fried chicken
You have to start it the night before, so the chicken can sit in the brine, but it makes for such moist and tasty meat.  I use chicken thighs for this.
I served it with mashed potato, which Niamh made, and some steamed green beans and gravy.

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