Fried chicken

    Fried chicken

    30saves
    1hr30min


    13 people made this

    About this recipe: This crunchy chicken dish is simple to make and tastes fab. Tender chicken pieces are coated in a herb and spice mix, then fried to perfection. They are finger-licking good.

    Ingredients
    Serves: 4 

    • 2kg chicken pieces
    • 250ml to 500ml milk
    • 2 eggs
    • hot pepper sauce, such as Tabasco® sauce
    • 250g plain flour, sifted
    • 1 heaped tablespoon salt
    • 1 1/2 heaped tablespoons caster sugar
    • 1/2 teaspoon pepper
    • 1 teaspoon garlic granules
    • 1/2 teaspoon paprika
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon ground nutmeg
    • 1 teaspoon ground ginger
    • 1 teaspoon dried oregano
    • 1 teaspoon dried sage
    • 1 teaspoon dried thyme
    • olive oil or sunflower oil as needed

    Method
    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. Rinse chicken, cut off excess fat, cut big pieces in half and pat dry with a towel.
    2. Combine milk, a few drops of hot pepper sauce and eggs in a bowl; beat to mix well and set side.
    3. In a large container with a lid, shake together the dry ingredients.
    4. Dip chicken pieces in the milk mixture and shake off any excess. Then dredge well in the seasoned flour.
    5. Place dredged chicken onto a clean surface and repeat with the remaining chicken. Let sit for 30 minutes. (The coating will get moist).
    6. Preheat the oven to 160 C / Gas 2/3.
    7. Heat a large deep frying pan with 2cm depth of oil until hot. Fry chicken, a few pieces at a time until light brown on both sides. Do not overcrowd the pan.
    8. After frying each batch, place them on a rack in the preheated oven (with a tray underneath to catch the drips).
    9. Chicken breasts will take a little less time than bone-in pieces. Thighs take the longest, so cook thighs and legs first. That way they will spend a bit longer in the oven than the breasts.
    10. Pierce with a fork to see if juices run clear to check for doneness.

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    Reviews (2)

    3

    - 11 Nov 2010

    2

    absolutely loved it. thank you for this recipe - 10 Sep 2011

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