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Southern fried chicken with sweetcorn fritters


  • Combine the juice of 1 lemon with a good slurp of oil, the garlic and seasonings in a large bowl. Add the chicken, toss well and refrigerate for up to 30 mins.
  • Preheat the oven to 200°C fan forced (200°C normal).
  • Toss about 1 cup flour with the paprika and the grated rind of 1 lemon in a bowl and beat 3 eggs in another bowl.
  • Then heat a thin layer of oil in a large heavy-bottomed pan (that can go in the oven).
  • Dip the chicken in the flour mixture and then into the egg and gently panfry for 5 mins, skin side down first. Then finish the cooking process in the oven for about 15 mins, turning once or twice. Drain well on kitchen paper towels.
  • To make the sweetcorn fritters, mix the corn with 120 gm flour, the baking powder, milk, parsley and remaining eggs using a wooden spoon.
  • When the chicken is almost ready, heat a little fresh oil in another pan and gently cook dollops of the corn mixture until golden on both sides, being careful not to overcrowd the pan. Drain well on kitchen paper towels.
  • Place the chicken and sweetcorn fritters on individual plates and serve with a lemon wedge and a simple green salad on the side.


  • 2 lemons
  • olive oil
  • 1 large garlic clove, crushed
  • sea salt & freshly ground pepper
  • 4 large chicken thighs, skin on
  • plain flour
  • 1 tspn paprika
  • 6 eggs
  • kernels of 4 corn cobs
  • ½ tspn baking powder
  • 60 ml milk
  • 2 tspn chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
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    1 lb450 gm