- 2 Chicken Fillets
- 2 Chicken drum Sticks
- 3 to 4 cups milk
- 2 1/4 cups Oil, for frying
- 1 tablespoon plus 1 teaspoon salt
- 3/4 cup all-purpose flour
- 1 teaspoon cayenne pepper
- 1 teaspoon Paprika
- 2 egg, beaten
- 1.5 slices of white bread blended to make breadcrumbs.
In a medium pan, place chicken and pour milk until covered. Put plastic wrap over pan and put in fridge for 3 hours to overnight (this makes the meat tender). If you do not want to wait I actually always prefer to put the chicken in a large saucepan over a medium-high heat then pour in the milk. Bring it to a boil, then reduce heat to medium-low allowing to simmer until the chicken is cooked through. About 20 minutes after, remove the chicken from the milk and place on a rack to cool.
Heat oil in a large pan over a high heat just until it's nearly at the smoking point around 325°F (170°C). To check if the oil is hot enough, put a small cube of bread in the oil and it should turn golden brown.
In a large bowl, add the salt, flour, cayenne pepper, paprika, and breadcrumbs and mix to combine.
In a medium bowl, beat 2 eggs and add a pinch of pepper and salt.
Place each piece of chicken, one at a time, into the bowl of dry mixture and mix to coat the chicken. Then dip the chicken into the egg to coat. Place the chicken back into the dry mixture to coat for a second time. Repeat this method on remaining 3 pieces of chicken.
Gently drop each piece of chicken into hot oil, allowing the skin to crisp and turn golden brown in colour, about 1 minute per side. Remove from the oil and transfer to a paper towel lined plate. Serve immediately.
So BOOM. I found this recipe out of a cool old cook book in my kitchen. Me and mates had beer and rugby but no food and made this lol. It is honestly the best. Have with chips and coleslaw