July 12, 2012

fry me some chicken

Seriously, this was good.  As close to that famous takeaway chicken as you can get without the grease, questionable chicken, excessive salt and the MSG.  In other words, very flavoursome and dare I say it, wholesome.

I mixed a couple of cups of flour with the following (recipe adapted from here):

1 tsp smoked paprika
1 tsp mustard powder
1 tsp ground, dried sage
2 tsp celery salt
1/2 tsp sugar
1 tsp dried onion flakes
1 tsp ground black pepper
1 tsp ground white pepper

I generously dredged my overnight-buttermilk-soaked free-range, organic chicken pieces in the seasoning and fried for about 12 minutes on each side before finishing in the oven for a few minutes.  Served with coleslaw made from 1/4 cabbage, half a red onion, a couple of carrots, a fennel bulb, plenty of fresh parsley, mint, dill and a dressing of natural yoghurt, a little mayo, lemon juice, smooth dijon mustard, salt and pepper.  A triumph.  The only thing missing was a cold beer.  Not long now.

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