I seem to collect recipes I never have time to try, so thought I should write about them instead, so at the very least I can have them to hand when (let’s face it: if) I ever get around to it (I already have a round tuit).
This recipe was sent by an old friend, in response (if I recall) to a conversation about grinding your own spices.
Southern fried chicken
1.25kg chicken, cut into pieces
2 tsp turmeric
1 tsp coriander seed
1 tsp Indian black pepper
1 tsp chilli flakes
2 tsp mixed herbs
2 tsp oregano
1 tsp celery salt
2 tsp paprika
1 tsp cayenne
2 cups extra strong wholemeal flour
3 or 4 cloves of garlic, grated
Soak chicken bits in buttermilk and a good helping of Tabasco sauce. Leave in fridge overnight.
Grind seeds until broken, but not to a fine powder. Put in a ziploc bag with flour and garlic. Remove chicken from liquid, leave to drip for a few minutes. Add chicken to bag, seal, and shake chicken bits in flour mix. Remove chicken piece, shake off excess flour.
- Fry in good frying oil at about 170°C.
- Place chicken on baking sheet and spray Fry Light on each piece of chicken. Put in oven and bake for 1 1/2 hours or until golden brown and crispy.