Thanks for this, repped. I'll try this, I usually do them when I make fried chicken. The last time I used paprika, oregano, salt and black pepper as the seasoning and normal vegetable oil. They were good and everybody liked them but I felt they could have been better.
As a side note I got some smoked paprika recently and **** me it's good
**** it seeing as I'm bored I'll post my fried chicken recipe.
Seasoning:
Plain white flour
Garlic powder
Onion powder
Black pepper
Salt
Paprika
Dried oregano
(I'm not going to put the amounts of each cos it will take you a few goes until you find a mix you're happy with but flour should make up the most of the seasoning mix)
Method:
Get whatever chicken you're using (I use wings or thighs, if it's wings chop them up properly don't cook them whole) and put in a bowl of either buttermilk or milk with two tablespoons of lemon juice added. Leave to soak overnight in the fridge (12+ hours at least).
Take out next day and coat them in the seasoning very well. Sprinkle a decent amount of this seasoning on a baking tray so that when you put the chicken on, it doesn't stick/there is seasoning on the bottom of the chicken. Place the chicken on the tray and use whatever seasoning you have left to sprinkle on top of the chicken, it doesn't matter if this doesn't stick just do it it's better than throwing it away. Cover this and put back in fridge for a while, I usually leave it for about six hours. You do this so that the seasoning becomes like a paste on the chicken, it helps it to stick. Take out the fridge for about 30 mins before frying as when you fry it will take a lot of heat out of the pan if the chicken is cold.
To fry - heat some oil in a pan (a lot of oil) on a medium heat and then place the chicken in gently in the same direction around the pan (so you know which pieces went in first). The difficult bit is getting it cooked right so that it's cooked in the middle but the seasoning isn't burnt so keep an eye on it. 15 minutes should do it.
Then serve when they're done obv.