Crispy fried chicken

Herald on Sunday - - LET’S EAT - — Recipes by An­gela Casley Pho­tos by Babiche Martens

Serves 6

Noth­ing beats home­made crispy fried chicken. Moroc­can spice adds an ex­tra lit­tle hit. If you have a deep fat fryer it will be per­fect for cook­ing the chicken — and if not, a pot will do the job. (Keep the chil­dren away from this job.)

1kg chicken thighs, cut into even sizes 1 Tbsp Moroc­can sea­son­ing

1 tsp pa­prika

1 tsp salt

1 egg

½ cup but­ter­milk

1 cup flour

½ cup corn­flour 1 tsp salt

1 bottle of oil, for fry­ing 1 bowl aioli, to serve

Place the chicken in a large bowl. Sprin­kle over the Moroc­can sea­son­ing, pa­prika and salt. Mix well and set aside for 2 hours.

Whisk to­gether the egg and but­ter­milk. Com­bine the flour, corn­flour and salt in a bowl. Dip the chicken pieces in the egg mix­ture then flour and place on to a tray.

Half fill a deep pot with oil and bring to a medium heat. Cook the chicken in batches un­til crisp and golden. If you have left the bones in some of the chicken pieces they will take longer to cook, or fin­ish them off in the oven for 10 min­utes.

Serve the chicken hot with a side salad and aioli.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.