Fried Chicken
A homemade take on the classic 11-herbs-and-spices fried chicken coating.
Ingredients
- Unseasoned chicken pieces, as needed
- Self-raising flour
- 600g plain flour
- 1/2 tbsp dried oregano
- 1/2 tbsp dried thyme
- 1 tbsp ground ginger
- 2 tbsp garlic powder
- 1 tbsp mustard powder
- 1 tbsp celery salt
- 1 tbsp black pepper
- 1/3 tbsp sea salt
- 2 tbsp white pepper
- 4 tbsp paprika
- 1 egg
- A dash of milk
Instructions
- Mix all the seasoning ingredients together in a tub.
- Combine the seasoning mix with self-raising flour in a ratio of 3 parts seasoning to 1 part flour.
- Bring the chicken to room temperature and season lightly with salt.
- Coat the chicken in the flour mix, dip in the egg wash, then coat again in the flour mix.
- Fry in oil at 162.5°C for 5-6 minutes.
- If batch cooking, keep cooked pieces in the oven at 80°C between batches, then fry for a further 90 seconds before serving.