- Remove all the skin and strip the meat from the bones. The skin and bones will not be needed, and can be discarded. Cut the meat into small bite size portions.
- In a bowl, mix the flour, paprika, chilli, thyme, salt, pepper and garlic together.
- Take each piece of chicken and coat it with the flour mixture. Place it in a separate bowl. When all the chicken has been coated, cover the bowl and set aside. Keep the remaining flour mixture, it will be needed later.
- In a separate bowl, combine the milk, egg and lemon juice together. Whisk until smooth.
- Pour a generous amount of oil into a large heavy bottomed saucepan. Heat to a medium high temperature.
- When the oil is hot, take a piece of coated chicken, dip it into the egg mixture and then re-coat it with the flour mixture. Carefully place in the hot oil, frying about 6 to 8 bits in at a time so you can monitor them carefully.
- As the chicken bits start to brown, turn them over and watch for them to turn brown. Once brown remove them from the oil and put them on a plate covered in kitchen paper to drain. Repeat until all the chicken has been fried. Serve hot.
I have used chicken, turkey, pheasant and partridge and not one complaint!! Instead of using thyme, I have tried mixed herbs, and another time cumin (for an Indian style). Let me know how you have adapted this so I can try.
Depending on the amount of leftovers you have, you can easily double or triple the seasoning as needed.