About this recipe:This is the crispiest, spiciest, homemade fried chicken I have ever tasted! It is equally good served hot or cold and has been a favourite in my family for years.
375g plain flour
1 1/2 tablespoons garlic salt
1 tablespoon freshly ground black pepper
1 tablespoon paprika
1/2 teaspoon savoury seasoning
165g plain flour
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 egg yolks, beaten
355ml beer or water
945ml vegetable oil for frying
1 (1.3kg) whole chicken, cut into pieces
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Method Prep:30min › Cook:20min › Ready in:50min
In one medium bowl, mix together 375g of flour, garlic salt, 1 tablespoon black pepper, paprika and savoury seasoning. In a separate bowl, stir together 165g flour, salt, 1/4 teaspoon pepper, egg yolks and beer. You may need to thin with additional beer if the batter is too thick.
Heat the oil in a deep-fryer to 175 C (350 F). Moisten each piece of chicken with a little water, then dip in the dry mix. Shake off excess and dip in the wet mix, then dip in the dry mix once more.
Carefully place the chicken pieces into the hot oil. Fry for 15 to 18 minutes, or until well browned. Smaller pieces will not take as long. Large pieces may take longer. Remove and drain on kitchen roll before serving.