You’ve never seen fried chicken like ours before. It tastes best when it is marinated for 2 days in the fridge, but 2 hours will also do if you are short on time and want it, like, tonight. We also gave it a unique South African twist by making the batter with buttermilk and pap. Just wait till you try it!

SERVES 6 // COOKING TIME 45 mins, plus 2 hours marinating time

INGREDIENTS
300 ml buttermilk
1 tbsp paprika
1 tsp cayenne pepper
6 chicken legs
6 chicken thighs
Vegetable oil, to deep-fry
200g flour
1 tbsp salt
100g mielie meal
3 eggs, beaten
2 lemons, cut into wedges

METHOD
1. Mix together the buttermilk, paprika and cayenne pepper.
2. Place the chicken pieces in the buttermilk mixture and leave to marinate for at least 2 hours. For best results, marinate for 2 days (but not longer).
3. Preheat the oven to 180°C and heat the oil in a deep pot.
4. Remove the chicken and set the remaining marinade aside. Prepare three dipping bowls as follows: 1. Marinade; 2. Flour, salt and mielie meal; 3. Beaten eggs.
5. Dip the chicken in the bowls in this order: marinade, flour/mealie meal mixture, egg, then the flour again. Firmly pat the flour on to the chicken. Do not shake it off.
6. Deep-fry the chicken in batches for a few minutes on each side, until golden brown.
7. Place on a baking tray and bake for 15 minutes, until cooked. Serve with lemon wedges.

Looking for a little lunch inspiration? Transform your midday meal with a toasted chicken sandwich!

The post Our best ever fried chicken appeared first on MyKitchen.

Breakfast has never looked this inviting! Get a great (and warm) start to your day with our delicious reinvented maple bacon mielie meal porridge.

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
For the maple bacon
12 slices streaky bacon
1 tbsp maple syrup
For the mielie meal porridge
1 cup Kreemymeel
1 tsp salt
1½ cups cold water
3 cups boiling water
2 tbsp butter
4 poached eggs
4 tbsp maple syrup

METHOD
For the maple bacon
1. Preheat oven to 200°C. Line a baking tray with baking paper.
2. Toss the bacon with the maple syrup. Arrange on the tray, making sure they don’t overlap. Roast for 10 minutes.
3. Flip the bacon and baste with the drippings from the tray. Roast for another 10 minutes.
For the mielie meal porridge
1. In a pot, mix the Kreemymeel, salt and the cold water together until a smooth paste forms.
2. Slowly add the boiling water, whisking continuously, until smooth.
3. Place over medium heat and cook for 4–5 minutes, stirring continuously. Remove from the heat and stir in the butter.
4. Spoon the porridge into bowls and top each serving with maple bacon and a poached egg. Drizzle with extra maple syrup.

Recipe & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za

For a super nutritious brekkie, we recommend our whipped buckwheat porridge with raspberries and almonds.

The post Warm maple bacon mielie meal porridge appeared first on MyKitchen.

MyKitchen reader Khaya Mbewu sent us his mom’s isidudu recipe and we just love it! This morning pap is the perfect local comfort dish! Wake the family up with this delicious brekkie.

SERVES 6 // COOKING TIME 20 min

INGREDIENTS
½ cup mieliemeal
2½ cups water
½ tsp salt
1½ cups milk
4 tbsp butter
¼ cup sugar
1 lemon

METHOD
1. Mix the mieliemeal with ½ cup water.
2. In a large pot, bring remaining water and salt to the boil. Stir in the mieliemeal mixture.
3. Cook the pap covered over low heat, without stirring, for 15 minutes.
4. Add 1 cup milk and stir gently, being careful not to scrape the layer of pap stuck to the bottom of the pot.
5. Ladle into bowls and add the remaining milk. Stir in butter, sugar and a generous squeeze of lemon juice.

TIP: Make sure you leave the hardened layer of pap at the bottom of the pot. It insulates the porridge, allowing it to absorb more liquid.

The post Isidudu (morning pap) appeared first on MyKitchen.

If you’re someone who enjoys having pap with every meal of the day, we’ve made it way easier with these awesome breakfast pap waffles! It’s easy and delicious, so you never have to worry about breakfast again.

SERVES 4 // COOKING TIME 25 min, plus chilling time

INGREDIENTS
½ cup mieliemeal
1½ cups water
Salt and black pepper
1½ cups milk
1 cup flour
1 tsp garlic powder
1 tsp baking powder
½ cup grated mozzarella
1 egg
Olive oil, to grease
1 cup full-cream yoghurt
2 tbsp mango atchar

METHOD
1. Mix mieliemeal with ½ cup water.
2. Bring the rest of the water and 1½ tsp salt to the boil. Add the mieliemeal, stirring.
3. Cook over low heat for 10 minutes, then stir in the milk. Pour into a bowl and allow to cool.
4. Whisk together the flour, garlic powder, baking powder, salt and pepper.
5. Add the cooled pap to the dry ingredients and mix well. Add the cheese and the egg. Place in the fridge for 2 hours.
6. Heat your waffle iron and brush with olive oil.
7. Pour in ½ cup batter per waffle and cook until golden brown. Place on a wire rack to crisp up.
8. Mix yoghurt and atchar.
9. Serve waffles with a dollop of atchar yoghurt.

The post Pap waffles with atchar yoghurt appeared first on MyKitchen.