Craigo’s Fried Chicken

Craigo’s Fried Chicken

Came to me in a dream the other night. Just kiddin!

Finger lickin’ good

  • Prep: 30 minutes
  • Soak: 20-30 minutes
  • Cook: 15-18 minutes

Makes: 4 servings

Ingredients

2 cups all-purpose flour
2/3 tablespoon salt
1/2 tablespoon dried thyme leaves
1/2 tablespoon dried basil leaves
1/3 tablespoon dried oregano leaves
1 tablespoon celery salt
1 tablespoon ground black pepper
1 tablespoon dried mustard
4 tablespoons paprika
2 tablespoons garlic salt
1 tablespoon ground ginger
3 tablespoons ground white pepper

1 cup buttermilk
1 egg, beaten

1 chicken, cut up, the breast pieces cut in half for more even frying

Expeller-pressed canola oil

Method

1 Mix the flour in a bowl with all the herbs and spices; set aside.

2 Mix the buttermilk and egg together in a separate bowl until combined. Soak the chicken in the buttermilk mixture at room temperature, 20-30 minutes.

3 Remove chicken from the buttermilk, allowing excess to drip off. Dip the chicken pieces in the herb-spice-flour mixture to coat all sides, shaking off excess. Allow to sit on a rack over a baking sheet, 20 minutes.

4 Meanwhile, heat about 3 inches of the oil in a large Dutch oven (or similar heavy pot with high sides) over medium-high heat to 350 degrees. (Use a deep-frying thermometer to check the temperature.) When temperature is reached, lower the heat to medium to maintain it at 350. Fry 3 or 4 pieces at a time, being careful not to crowd the pot. Fry until medium golden brown, turning once, 15-18 minutes. Transfer chicken pieces to a baking sheet covered with paper towels. Allow the oil to return to temperature before adding more chicken. Repeat with remaining chicken.

It was fantastic!

So I whipped up this bad boy last weekend and it went down a treat. I managed to get the buttermilk over here but it was too expensive, so next time I’ll cheat and put some vinegar in normal milk. Give it a go and try it out yourself! (Also I had to skip the celery salt as I couldn’t find it in any of the shops here). btw, I used sunflower oil and my trusty steed the Sunbeam deep fryer.

 
 
 
11-Sep-2016 06:55, Canon Canon DIGITAL IXUS 80 IS, 2.8, 6.2mm, 0.125 sec, ISO 200
11-Sep-2016 07:27, Canon Canon DIGITAL IXUS 80 IS, 8.0, 6.2mm, 0.017 sec, ISO 200
11-Sep-2016 07:43, Canon Canon DIGITAL IXUS 80 IS, 8.0, 6.2mm, 0.017 sec, ISO 200