Southern fried crunchy chicken
Here’s a spicy and delicious chicken treat that kids (and adults) will love. I’ve served it as a burger but you can use this crispy coating on any cut up pieces of chicken you like.
INGREDIENTS
2 chicken breast fillets cut in half horizontally or 4 large thigh fillets
240 ml plain soya yoghurt 1 egg
For the coating
½ tbsp salt
½ tbsp each dried thyme & dried basil
1 tsp dried oregano
1 tbsp celery salt
1 tbsp black pepper
1 tbsp mustard powder 3 tbsp sweet paprika
2 tbsp garlic salt
1 tbsp ground ginger
1 tbsp white pepper 500g plain flour
To serve
4 burger buns Lettuce, tomato, cucumber, mayonnaise
METHOD
● Beat the egg and soya yoghurt in a large bowl. Add the chicken and marinate for approximately 30 minutes. ● Pulverise the herbs and spices together in a food processor until well blended and the herbs are minced finely. Add the spice mix to the flour in a large bowl and gently mix together with a whisk.
● Remove half the coating mix to use another time as it will keep in an airtight container for approximately 6-8 weeks.
● Drain the chicken from the yoghurt mixture and add to the flour. Toss to coat well.
● Place on a baking sheet for 20-30 minutes so the coating can set.
● Heat a deep fat fryer to 170°C or heat a couple of inches of oil in a deep sided frying pan over a medium heat. Have ready a wire rack set over a baking sheet.
● Re-dip the chicken in the flour, shake off the excess and place in the hot oil. Cook until golden and cooked through, turning once if using a pan. Lift out with a slotted spoon and move to the rack.
Split the buns, slather with mayonnaise and top with lettuce, tomato and cucumber and a piece of fried chicken. Serve with fries, coleslaw and pickles.