Southern Fried Chicken
2 whole fryer chickens
2 lemons, juiced
4 cups all-purpose flour
¼ bunch fresh thyme
6 big rosemary sprigs
¼ bunch fresh sage
Lemon wedges for serving
½ head garlic, crushed (husk still on)
1 gallon peanut or vegetable oil
2 fresh bay leaves
Salt and pepper
8 large eggs
Cut each chicken into 10 pieces. Place the pieces in a bowl and squeeze the lemons over the top. Leave to marinate.
Add the oil to a large, deep pot and add the herbs to it. Using the Sensor Dome™ select Program 9, Deep Frying and heat the oil.
Season the flour generously with salt and pepper in a shallow dish. Break the eggs into another shallow dish, add the olive oil and a tablespoon water; beat well.
At this point the oil will be fragrant. Remove the herbs.
Roll some of the chicken pieces in the flour and coat well. Next coat them with the egg bath. Allow a little of the egg wash to drip off and drop the chicken into the hot oil.
Fry for about 20 minutes watching to see that the chicken doesn’t get too brown. Drain cooked pieces and keep warm, uncovered, in a low temperature oven. Serve garnished with lemon wedges.