Fried Chicken is a Dish Best Served Hot

Last week my daughter and I enjoyed La Dolce Vita, and I’m not referring to the Ryan Paris’s 80s smash hit of the same name.

A week at The Mare Pineta hotel in Milano Marittima was an enchanted journey to be treasured.

Yesterday in the suburbs of London, a journey from Golders Green to Temple Fortune on the 460 was less prodigious, in part because a lady, who could actually have been two she was so large, insisted on enjoying a fried poultry meal whist on the bus. How could the woman in question possibly think it was acceptable to indulge in warm regalement whilst on public transport? Doing so is rude, discourteous and shows an appalling lack of deportment.

Fried chicken is a dish best served hot, so make it at home by marinating boneless chicken thighs in cold milk over night in the fridge, and then the following day coating them first in flour, then egg, and finally a mixture of breadcrumbs and the Colonel’s 11 spices that include oregano, chilli powder, sage, basil, marjoram, pepper, salt, paprika, onion and garlic powder. Deep-fry the breaded joints in corn oil at 130oC until cooked all the way through and crispy on the outside; roughly 8-10 minutes depending on their size.

The above supper, consumed by the aforementioned she-devil was from retail outlet Chicken Village. I’d like to know what authorisation the fast food franchise has by referring to itself as a village, if it doesn’t even retain the facilities of a sub post office – or for that matter a church, on site at it’s restaurant?

Southern Fried Chicken

Serves 3

8 boneless chicken thighs
80g plain flour
2 eggs whisked
120g fine breadcrumbs mixed with 1 tspn dried oregano, ½ tspn chilli powder, 1 tspn dried sage, 1 tspn dried basil, 1 tspn dried marjoram, a pinch of pepper, a pinch of salt, 1 tspn ground paprika, 1 tspn ground onion powder, 1 tspn ground garlic powder