Fried Chicken

Ingredients

• 1 whole medium chicken, cut into 8 to 10 serving pieces
• 2 teaspoons of curry powder
• 1 teaspoon of thyme
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• 1 teaspoon of ground Cameroon pepper
• 1 big onion, sliced
• 3 seasoning cubes (Knorr), crushed
• Salt to taste FOR THE BATTER / COATING:
• 2 big cups of plain flour
• 1 teaspoon of curry powder
• 1 teaspoon of garlic powder
• Half a teaspoon of white pepper
• Salt to taste
• 2 eggs, beaten
• A splash of milk or water
• Vegetable oil for deep-frying

Method

1. 01

   Seasoning and Parboiling. Season the chicken pieces generously with curry, thyme, garlic powder, onion powder, Cameroon pepper, crushed seasoning cubes and salt. Place in a pot with sliced onion and enough water to cover. Bring to a boil and simmer for 20 to 25 minutes until cooked through. Remove and allow to cool for 10 minutes.

2. 02

   Preparing the Coating Flour. Combine the plain flour, curry, garlic powder, white pepper and salt in a wide bowl. Mix thoroughly. In a separate bowl, beat the eggs with a splash of milk or water.

3. 03

   Coating the Chicken. Dip each parboiled chicken piece in the beaten egg mixture, then dredge thoroughly in the seasoned flour, pressing to ensure the coating adheres. For extra crunch, dip in egg again and coat in flour a second time.

4. 04

   Frying. Heat vegetable oil in a deep pot or fryer to moderate-to-hot heat — enough to submerge the chicken. Fry the chicken pieces in batches for 8 to 10 minutes until deep golden-brown and the coating is crispy all over. Do not overcrowd the pot.

5. 05

   Draining and Serving. Drain on paper towels. Serve hot immediately while the coating is at its crispiest.

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