prep: 35mins
cook: 30mins
serves: 4


  • 200mL Bulla Light Sour Cream
  • 1 clove of garlic, crushed
  • 1 Tbsp Cajun spice mix
  • 1/2 tsp salt
  • 1/4 tsp freshly cracked pepper
  • 1.5kg chicken pieces
  • 300g fresh good quality fine bread crumbs
  • 1/4 cups olive oil
  • 1/4 cups fresh parsley leaves, finely chopped

Sour Cream Southern Fried Chicken


  1. Preheat oven to 200°C (180°C fan forced). Combine sour cream, garlic, Cajun spice mix, salt and pepper in a large bowl. Add chicken pieces and if time allows, set aside for 30 minutes.
  2. Toss fresh bread crumbs with olive oil and parsley on a large tray. Lift chicken out of sour cream mixture and toss in bread crumb mixture to coat, using your hands press crumb mixture onto chicken pieces.
  3. Place on a roasting rack over an oven tray, this allows the heat to flow over all surfaces of the bread crumbs. Place in oven and cook for 20-30 minutes or until golden brown and cooked through, (will depend on the size of the chicken pieces).