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A variation on Southern Fried Chicken: I used free range chicken thighs, and dipped them in flour, egg, and a coating of crushed TUC biscuits, paprika, mustard powder and garlic powder, and cooked them in the oven.  The sweetcorn fritters were made in a blender, using tinned sweetcorn as well as the other usual ingredients; I fried a great many small fritters, using tablespoons of batter.  I served this with a salad.  John thought that the chicken and the fritters were delicious, and so did I.  The children wouldn’t look at it, but they were being that way out.

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