Southern baked chicken
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The Lazy Makoti’s Guide to the Kitchen

Taken from

The Lazy Makoti’s Guide to the Kitchen


Southern baked chicken

Recipe By Mogau Seshoene
Photographs By Craig Fraser


6 – 8 chicken pieces (drumsticks and thighs)
½ cup flour
1 Tbsp paprika
Salt and pepper, to taste
½ cup bread crumbs
2 eggs
4 Tbsp milk
½ cup butter

Ah, the converted Southern fried chicken. This is the same chicken that gets served to only the pastors and VIPs at weddings and family events, the chicken you look forward to on Sunday after church, and it never disappoints. I decided to bake it instead of the normal deep frying we are used to, so that it isn’t as oily but just as finger-licking good. Enjoy!

Cooking Instructions

  1. Preheat oven to 180°C. In a shallow plate or bowl, mix flour, paprika, salt and pepper. Place bread crumbs in another shallow plate or bowl. Beat eggs and milk in yet another bowl. Coat chicken piece by piece in the flour mixture, shake off excess. Dip in the egg mixture, then in the bread crumbs, until all pieces are well coated.
  2. Place the butter in a baking dish. Add chicken and bake in the preheated oven for 30 minutes until the skin is crispy. Turn chicken pieces over and bake for another 30 minutes. Check that the chicken is cooked thoroughly by piercing the centre of the thickest piece. Steam should be released and any juices running out should be clear, not pink. Remove from oven and drain on paper towels.

About the Author

Mogau Seshoene founded The Lazy Makoti in 2014 after leaving the corporate world to focus on her love for food. What began as lessons for a friend, a bride-to-be who was afraid of being labelled “The Lazy Makoti” (the lazy daughter-in-law) because she couldn’t cook, evolved into a business, and inspired its name. Through The Lazy Makoti, Mogau offers a series of cooking classes targeted at young, modern Afropolitans who have a keen interest in learning to navigate the kitchen with ease and flair. In addition to being in demand for her real-live lessons, Mogau has become Instagram-famous, with thousands of foodie followers.

In line with her desire to promote the role of food in maintaining South African culture and heritage, she hosted a season of a TV show entitled Cooks For Life on which she demonstrated easier and healthier ways to prepare African and South African cuisine.

Mogau was on the M&G top 200 Young SA list in 2015, has taken part in the Mandela Washington Fellowship for Young African Leaders at the University of Wisconsin, Stout, in the US and has made the Forbes Africa 30 under 30s list. She is a Brand SA Play your Part Ambassador, and in May 2018 received a USIBA Creative and Cultural Industries Award. Mogau has a diploma in Culinary Arts from the Chefs Training and Innovation Academy in Centurion and completed the industry training under Chef Werner at The Saxon Hotel in Johannesburg. She is a contributing food editor for the weekly newspaper, Sunday World.

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