Fried Chicken

• `4 to 6 large chicken breast fillets or 1-2 chickens broken down in to bone-in, skin-on portions One of

‘KFC’ mix

• 2 tbsp Fine Salt
• 2 tbsp Fine Ground Black Pepper
• 1 tbsp Coarse Ground Black Pepper
• 2 tsp Fine Ground White Pepper
• 1 tsp Ground Allspice
• 1 tsp Ground Coriander seed
• 1 tsp Ground Ginger
• 1 tsp MSG
• ½ tsp thyme
• ½ tsp ground sage
• ½ tsp marjoram

or

GFC mix

• ½ tsp smoked paprika
• ½ tsp mustard powder
• ½ tsp sage
• ½ tsp celery seeds
• ½ tsp sugar
• ½ tsp dried onion flakes
• 1 tsp salt
• ½ tsp ground black pepper
• ½ tsp ground white pepper

Marinade

• 2 cups milk
• 1 egg

Cut each fillet into 3-4 pieces

Mix marinade ingredients, add the chicken and mix to coat

Marinade the chicken at least 3 hours and overnight if possible

For the coating

• 2 cup flour
• ½ cup cornflour
• ½ tsp baking powder
• One of the spice mixes

Mix the coating ingredients together in a bowl and add the ingredients from one of the spice mixes.

Blend together thoroughly.

Add 3 tbsp of the milk marinade into the dredge and work through with your fingers to make coating crusty.

Add all the chicken from the marinade into the dredge, allowing excess marinade to drip off before coating.

Toss the chicken to coat.

Fry in 5cm deep 180C hot oil till light golden brown.

Bake in the oven for 10 mins at 220C until internal temp is 65C