Fried chicken

Fried chicken


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.


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

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)


- 11 Nov 2010


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

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