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Fried Chicken

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Everyone loves fried chicken - check out this crispy, finger linking fried chicken my style!
Fried Chicken

8 pieces of chicken thigh, drumsticks, wings or breast.

Sea salt and freshly grounded black pepper

2 tablespoon smoked paprika

2 teaspoon garlic granules

1 1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1 teaspoon of grounded ginger

optional: 1 finely chopped scotch bonnet pepper (without the seeds)

3 large eggs

8 table spoons of plain flour

6 tablespoons of coarse ground cornmeal

8 table spoons of cooking oil (vegetable or sunflower)

Placed the chicken pieces in a bowl. Add a pinch of salt and pepper to massage all the the spices (Use the scotch bonnet pepper if you have it, it will add a really nice flavour and some heat if you like.) Once the chicken pieces has been properly seasoned, cover with clingfilm and leave it in the fridge to marinate for at least 45 minute, overnight would be better if possible.

After marinating, beat the eggs in a bowl and add chicken to coat. In a separate bowl, mix together the flour and cornmeal and season with pepper salt and some paprika. Place a large non-stick frying pan over a medium-high heat, add the oil to it and allow it to heat up. Coat each piece of chicken in the flour mixture, then add to the frying pan where you will shallow fry until golden and chicken is cooked through (this will be about 2-4 minutes.) Place a double layer of kitchen paper on plate and once completed place chicken on paper to drain excess oil.