Ingredients
1 Chicken, jointed and cut into around 12 pieces
For the coating
- 200g flour
- 1 tsp mustard powder
- 1 tsp ginger powder
- 3 tsp salt
- 1 tsp white pepper
- 2 tsp black pepper
- 2 tsp thyme
- ½ tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
For dredging
- 200ml milk
- 2 tbsp lemon juice
- Preheat oven to 180'C/Gas mark 4 and heat a pan on medium-high with 1cm oil in it
- Put milk into small bowl and add the lemon juice - stir and leave
- Mix all the dry ingredients in the large bowl
- Toss the chicken in the dry flour mix one at a time, place on the rack
- Dip the chicken into the milk/lemon mix (it should be nice and thick now, like cream)
- Shake off the excess liquid and place into the flour mix again - shake the bowl, flip over the chicken piece and shake again, take it out and place it back onto the rack
- Do this until all of the pieces are coated completely
- Fry the chicken 2-3 pieces at a time (don't crowd the pan) until they start to colour (about 2-3 mins each side) and place back onto the rack
- When all the pieces are done place the baking tray in the oven for 30 minutes to finish them off, turning over halfway through
Method
Another recipe originally driven by having a chicken and wanting to do something new with it. The Offspring love KFC, but we go very infrequently - I have bad memories of greasy lukewarm chicken which is probably not an accurate reflection of the real product but of what it is like by the time you get it home. So here we are, try and make it at home! I first tried this a few months ago, and it was an immediate hit. The crunchy coating of spices and succulent chicken is delicious and is so far the first keeper from my experiment of trying new things.
I usually make some coleslaw to go with it (don't think you need a recipe for that one do you?) and fries of course. Maybe some corn if you are in the mood. Anyway forget your better instincts and enjoy - your children will thank you.
Incidentally I made a note to self last time I made this to try and make it without the skin on the chicken. I think it would improve it, so maybe nest to try that - on the pieces where it is easy, obviously