Ingredients :
- 2 chicken portions (I'm using a drumstick and a thigh)
- 400 ml milk
- 2-3 sprigs fresh rosemary (optional)
- 2 large egg, beaten
- 2-3 litres oil for deep frying (preferably rapeseed or groundnut oil)
- 1 cup plain flour
- ❇⚪❇
- ✴ 11 Herbs and Spices ✴
- 4 tbsp paprika
- 2 tbsp MSG
- 1 1/2 tsp ground black pepper
- 1 tbsp salt
- 1 tbsp garlic powder/granules
- 1 tbsp ground ginger
- 1 tbsp onion powder
- 1 tbsp mustard powder
- 1 tsp dried sage
- 1 tsp dried oregano
- 1 tsp dried parsley
Method :
- Add all the herbs and spices to a jar and shake well. Combine the seasoning with 1 cup flour, and shake again until thoroughly mixed
- In a saucepan, bring the milk to a gentle simmer, and add the rosemary if using.. Poach the chicken in the milk for 20 to 25 minutes with the pan covered, turning halfway through
- Remove chicken from the pan and drain on kitchen paper. Allow to rest and cool for 10-15 minutes
- Heat the oil to 180° C (355° F)
- Dip chicken into the beaten egg, then in to the breading mix. Repeat
- Fry the chicken for 5-7 minutes until the breading is crispy and golden brown. Remove the chicken from the pan and drain excess oil on kitchen paper. Pierce the chicken with a skewer or a fork. If the juices run clear, the chicken is cooked. If the juices run pink, put back in the fryer for another 2-3 minutes then test again
- Serve with beans, fries, and/or coleslaw
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