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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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Tender beautifully flavoured chicken with a crunchy beautifully flavoured coating. It just doesn’t get any better. KFC was good but West is Best! Ingredients:
2 kg chicken pieces |
1 -2 cup buttermilk or 1 -2 cup milk |
tabasco sauce |
3 eggs |
2 cups all-purpose flour |
1 tablespoon salt |
1 1/2 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 |
Directions:
1. Rinse chicken, cut off excess fat, cut any very big pieces in half.
2. Combine Buttermilk, a few squirts of Tabasco Sauce and eggs in a bowl; whisk to blend well.
3. (Tip: Marinating for a few hours in the Buttermilk mixture gives the chicken more flavour).
4. In a large container with a lid, combine and sift the flour and dry ingredients.
5. (Tip: I use a coffee grinder to powder the herbs to help release their flavour!).
6. Dip the pieces of chicken in the Buttermilk 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.
7. 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 only 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!
8. 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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