Home-style fried chicken
Make restaurant-quality crispy fried chicken at home. This crunchy coating packs a punch with spices and evenly covers the chicken, keeping it ever so succulent and juicy. This recipe is truly addictive!
Ingredients
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4 chicken Maryland pieces scored skin on
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1L Massel* Chicken Style Liquid Stock
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4 eggs beaten to coat
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1/2 cup canola oil
COATING MIX
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3 cups cornflour
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1 tbs garlic powder
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1 tbs smoked paprika
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1 tbs cajun seasoning
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3 tsp dried oregano
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1 tsp mustard powder
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1 tsp allspice
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1 tsp curry powder
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1 tsp ground turmeric
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1 tsp ground cumin
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1 tsp cayenne pepper
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1 pinch salt and pepper
Instructions
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Combine all coating ingredients.
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Cut Marylands in half to separate the legs from the thigh.
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Gently score chicken skin with a sharp knife.
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Bring the chicken stock to a boil and gently simmer chicken pieces for approximately 10 minutes. Drain well and pat dry thoroughly.
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Dip chicken pieces into beaten eggs then into the seasoned coating mix. Repeat this process.
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Fry in hot oil until golden brown and crunchy. Remove from oil and place on a rack inside a large baking dish lined with paper towel.
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Bake at 180C for 10-15 minutes to ensure chicken pieces are well drained of oil.
