WEST FRIED CHICKEN

WEST FRIED CHICKEN
 
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by Puckles

 
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Ingredients

Ingredients
Method
 
  • 2 kg chicken pieces
  • 1 - 2 cups milk
  • 3 eggs
  • Tabasco Sauce
  • 2 cups all-purpose flour
  • 1 tablespoon salt
  • 1 1/4 tablespoons caster sugar
  • 1/2 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1 teaspoon ground ginger
  • 1 teaspoon dried oregano
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • olive oil or sunflower oil (about 2 cm deep in pan)
Rinse chicken, cut off excess fat, cut any very big pieces in half.

Combine milk, a few squirts of Tabasco Sauce and eggs in a bowl; whisk to blend well.
(Tip: Marinating the chicken in this mixture for a few hours will give it extra flavour)

In a large container with a lid, combine and sift the flour and dry ingredients.
(Tip: I use a coffee grinder to powder the herbs to help release their flavour!).

Dip the pieces of chicken in the milk mixture; let excess drip off back into the bowl. Then put a few chicken pieces in the dry ingredients container, put the lid on and shake to coat thoroughly (a plastic bag would probably work just as well but I like to think I'm getting some use out of Shirl's Tupperware). Place coated pieces on a rack and repeat with remaining chicken pieces. Leave them for about 30 minutes for the coating to get nice and moist.

Heat oil in fry pan to 6 o'clock position on stove top element control. When oil is hot, but not smoking, fry chicken, a few pieces at a time until light brown on both sides (don't crowd that pan). After frying each batch, place them on a rack in a 160º(about 320F) oven (don't forget to put a tray under the rack to catch the drips!). This process is important, as it both drains excess oil from the chicken as well as finishes cooking it in a very effective salute to healthy cooking!

Chicken breasts will take a little less time than boney pieces – thighs take the longest, so cook thighs and legs first. That way they will spend a bit longer in the oven than the breasts. Pierce with a fork to see if juices run clear to check for doneness. The end result is simply fantastic.

WEST FRIED CHICKEN

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This recipe was uploaded by Puckles

 
 

Method


Rinse chicken, cut off excess fat, cut any very big pieces in half.

Combine milk, a few squirts of Tabasco Sauce and eggs in a bowl; whisk to blend well.
(Tip: Marinating the chicken in this mixture for a few hours will give it extra flavour)

In a large container with a lid, combine and sift the flour and dry ingredients.
(Tip: I use a coffee grinder to powder the herbs to help release their flavour!).

Dip the pieces of chicken in the milk mixture; let excess drip off back into the bowl. Then put a few chicken pieces in the dry ingredients container, put the lid on and shake to coat thoroughly (a plastic bag would probably work just as well but I like to think I'm getting some use out of Shirl's Tupperware). Place coated pieces on a rack and repeat with remaining chicken pieces. Leave them for about 30 minutes for the coating to get nice and moist.

Heat oil in fry pan to 6 o'clock position on stove top element control. When oil is hot, but not smoking, fry chicken, a few pieces at a time until light brown on both sides (don't crowd that pan). After frying each batch, place them on a rack in a 160º(about 320F) oven (don't forget to put a tray under the rack to catch the drips!). This process is important, as it both drains excess oil from the chicken as well as finishes cooking it in a very effective salute to healthy cooking!

Chicken breasts will take a little less time than boney pieces – thighs take the longest, so cook thighs and legs first. That way they will spend a bit longer in the oven than the breasts. Pierce with a fork to see if juices run clear to check for doneness. The end result is simply fantastic.
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