Easy fried chicken

SERVES 6 PREPA­RA­TION: 5 MIN COOK­ING: 20 MIN

Drum Food - - CONTENTS -

500ml (2c) flour

5ml (1t) pa­prika

5ml (1t) chicken spice salt and pep­per

2kg chicken pieces

250ml (1c) but­ter­milk oil oven-baked chips to serve salad to serve

1 Put the flour in a large plas­tic bag. Add the pa­prika, chicken spice, salt and pep­per.

2 Dip the chicken pieces in the but­ter­milk then put in the bag with the flour. Seal the bag and shake to coat well.

3 Put the coated chicken on a bak­ing sheet and cover with a clean tea towel. Set aside un­til the coat­ing turns into a paste.

4 Heat a large saucepan filled with oil over medium-high heat. When the oil is hot, fry the chicken in batches on both sides un­til golden brown.

5 Re­duce the heat and cook for 20 min­utes or un­til cooked through. Con­tinue with the rest of the chicken.

6 Serve the chicken with chips and a salad.

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