Phil Vickery's American dishes

Phil Vickery's American dishes

It's Independence Day, so This Morning chef Phil Vickery is cooking up some all American classic dishes, including American fried chicken, a chopped salad, and, of course, the all American cherry pie.

Southern Fried Chicken


  • 200mls buttermilk or natural yogourt
  • 8 medium chicken thighs, bone in and skin off
  • 2 tbsp dried oregano
  • 2 tbsp dried thyme
  • 1 tbsp cumin
  • 2 tsp ground white pepper
  • 1 tbsp salt
  • 225g plain flour
  • 4 medium eggs
  • 175ml cold water
  • sunflower or safflower oil, to fry


  1. 2 hours before place the thighs in the buttermilk or yogourt, cover and chill well.
  2. Preheat the oven to 220°C gas 6.
  3. Place the oregano, thyme, pepper, flour and salt into a medium bowl and mix well.
  4. Whisk the eggs together with the water.
  5. Toss the chicken thighs into the flour and spice mixture to lightly dust, remove from the flour and place on one side.
  6. Dip each piece of chicken in the egg mixture, shake off any excess then put back into the flour mixture to coat - it's best to do this stage one piece at a time, otherwise you'll get very messy!!
  7. Heat a pan of vegetable oil about 2cm deep to about 175°C, or when a piece of bread browns within 30 seconds when popped in.
  8. Add 4 chicken thighs and fry for a few minutes on each side, or until golden brown - the oil should only come just halfway up the sides of the chicken.
  9. Place a wire rack onto a baking tray, then place the browned chicken on the wire rack.
  10. Bake in the oven for about 15 minutes, or until the chicken is cooked through.
  11. Remove from the oven and allow to rest for about 20 minutes.
  12. The smell will be really tempting, but try to resist because they'll burn your mouth if you eat them straight away!!

American Style Chopped Salad


  • ½ large cucumber
  • 4 spring onions
  • ½ Iceberg lettuce
  • 2 large carrots, peeled
  • 4 tbsp chopped chives
  • 3 sticks celery
  • 6 radishes
  • 4 large, ripe tomatoes
  • 150g frozen peas defrosted and drained well
  • 1 x 400g can butterbeans, drained well

For the dressing:

  • 3 tbsp extra virgin olive oil
  • 3 tbsp safflower or sunflower oil
  • 4 tbsp red wine vinegar
  • 2 tbsp Dijon mustard
  • 1 level tsp castor sugar
  • salt
  • pepper


  1. Finely chop the cucumber, onions, iceberg, carrots, chives and celery.
  2. Carefully chop the tomatoes and add, then add the peas.
  3. Mix the above well in a bowl
  4. Meanwhile make the dressing by placing all the ingredients into a bowl and whisking together.
  5. Pour over the chilled salad and really mix well.

Cherry Pie


  • 1 x 24cm x 4 cm pie


  • 2 discs of sweet dessert pastry
  • 2 x 400g cans good quality black cherries, drained well
  • 2 heaped tbsp any brown sugar
  • 2 tbsp cornflour
  • 4 tbsp cold water
  • 1 medium egg
  • granulated sugar for sprinkling on top of the pie


  1. Pre heat the oven to 180?C, Gas 4.
  2. Line the loose bottomed tart case with1disc of pastry, leaving a good overlap.
  3. Place the cherries into a saucepan and add a little of the strained juice, add the sugar and mix well.
  4. Heat and then thicken with a little of the cornflour and water, once thickened, cool for 15 minutes.
  5. Pour into the lined tart, moisten the edges with a little beaten egg. Top with the second disc, seal the edges well. Cut off any excess pastry and crimp decoratively.
  6. Brush with beaten egg, and sprinkle with sugar, make 3 small incisions in the top of the pie and place in the oven.
  7. Cook for 30-40 minutes until the top of the pie is golden.
  8. Remove from the oven and cool before eating. Cut into wedges and serve with vanilla ice cream.


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