Updated: Jun 18, 2020
Who doesn't love fried chicken?! I know I do. Crispy, juicy, and perfectly seasoned fried chicken, delicious!
Chicken portions (2kg)
Fresh garlic clove (2)
Freshly ground black pepper (1/2 teaspoon)
Fine ground black pepper (1/2 teaspoon)
Onion granules (1/2 teaspoon)
Ground ginger (1/4 teaspoon)
Dried thyme (1/4 teaspoon)
Ground nutmeg (1/4 teaspoon)
Salt (1/4 teaspoon)
All-purpose seasoning (1/2 teaspoon)
Knorr chicken stock cube
Cayenne pepper (1/2 teaspoon) - use as little or as much as you can tolerate.
Spring onions (bunch)
Sunflower Oil, enough to deep fry
Start by washing the chicken. i.e with water/lemon/salt/vinegar rinse. Whichever way you choose just make sure its thoroughly washed and clean - feathers and slime removed and all that.
Next season the chicken. There are so many herbs and spices you can use for fried chicken but for me the complimentary flavours I like to use are as follows: fresh garlic clove, freshly ground black pepper, fine ground black pepper, onion granules, ground ginger, dried thyme, ground nutmeg, salt, all-purpose seasoning, Knorr chicken stock cube, and cayenne pepper.
Add the listed spices to the chicken and toss together making sure they are evenly coated with the spice mix.
For added deliciousness add in some spring onions, I used 2 and just roughly cut it up and added this to the chicken.
That's it for the prep, now just leave to marinate in the fridge for at least an hour if time permits you (ideally 6-12 hours), otherwise fry straight away it will still be very tasty.
Next sprinkle enough plain flour to coat each chicken piece. Carefully toss together the chicken pieces making sure it is are evenly coated with the flour.
Heat up oil to in a pan (enough to deep fry), and once oil is hot enough, carefully add in the chicken pieces a few at a time and fry for about 15-19 minutes on medium heat, or until golden brown and thoroughly cooked.
For mouthwatering flavour add in some spring onions to the oil, trust me when I say this will take your fried chicken to another level.
Remove the chicken pieces and drain off excess oil on some kitchen roll. You can pierce with a fork to see if there is no pink and juices run clear for peace of mind if its fully cooked.
Fry the remaining batch of chicken in the same way and enjoy.
Here are a few photos:
Watch the recipe tutorial | https://www.youtube.com/watch?edufilter=NULL&v=hzLXhdQ8BQ8