Medium mixing bowl, paper towels, Deep fryer, pot
- 10 chicken pieces
Clean and dry chicken pieces using kitchen paper towels. You can steam the chicken for a few seconds to prepare for coating (we’ve omitted egg wash as we prefer fried chicken on the crispier side)
- 2 cups flour
- 1 tbsp Paprika
- ½ tsp oregano
- ½ tsp mustard powder
- 1 tsp ginger and garlic
- ½ tsp thyme
- Salt and pepper
- Medium mixing bowl
- paper towels
Mix dry ingredients to create a coating.
- sunflower oil (for deep frying)
- Deep fryer
Using a deep fryer or large pot, heat the oil.
Thoroughly and generously coat the chicken and once oil reaches 160C, submerge chicken and allow to fry for 5 minutes.
Reduce to low heat and continue to fry until cooked through or for 2 more minutes
Place on a cooling tray for another two minutes and serve with mashed potatoes and gravy, fries or your preferred starch and side.