Little Foodies America - Southern Fried Chicken & Cherry Pie

Southern Fried Chicken (our version).
3 eggs, 60ml water, 1/3 bottle of Nando's peri-peri BBQ sauce, 2 cups self raising flour, a good few grinds of black pepper, 4 teaspoons salt, 2 teaspoons black pepper, 2 teaspoons garlic granules, 4 chicken drumsticks, 4 chicken thighs.

First mix the garlic granules, black pepper and salt.
In a separate bowl, beat the eggs and water and mix in the bbq sauce.
In a separate bowl mix the flour and a few grinds of black pepper.
Pre-heat the oven to 180C to finish cooking the chicken.
We used the large Le Creuset pan and filled it one third full of sunflower oil. We tested it was hot enough by dropping a piece of rocket in which sizzled.
Sprinkle a little of the garlic granules, pepper and salt mix over the chicken pieces (you wont use it all so keep any that you don't use for seasoning something else). Dip the chicken in the egg mix and then coat well with the flour. Place in the hot oil, turning after a couple of minutes. After 5 minutes frying place in an ovenproof bowl and finish cooking in the oven for about 25 minutes. Test the chicken is cooked through before serving.

We saw a few recipes for this which called for hot red pepper sauce and various versions of the pepper and salt seasoning mix. We thought the hot sauce might be too hot for the boys so decided to use bbq sauce instead. It worked well. We served with fine green beans and boiled new potatoes picked fresh from the garden - YIPPPEEEE! Even better my husband cooked it all!

Cheat's Cherry Pie
1 packet of ready rolled puff pastry.
1 tin of Waitrose red cherry fruit filling.
1 jar of Ambrosia custard
Pre-heat oven to 180C
We used a medium size pyrex flan dish. Rolled the pastry over the dish and gently push around the sides. Sliced off any excess around the top of sides. Poured the tin of red cherry fruit filling over the pastry. We cut out little stars from the leftover pastry and placed on top of the fruit filling. Baked in the oven for approx 20-25 minutes, until the pastry was cooked. Served with Ambrosia custard....

Totally cheating, not as tasty as fresh cherries or homemade pastry but we had ready made pastry that needed using up and the tin of cherry filling in the cupboard so it had to be done.