Five cups of plain flour
Half a tablespoon of oregano and thyme
One tablespoon of brown ginger
Two tablespoons of garlic powder
One tablespoon of mustard powder
One tablespoon of celery salt
One tablespoon of black pepper
One third of a tablespoon of sea salt
Two tablespoons of white pepper
Four tablespoons of paprika
Egg whites (for egg wash)
Milk (for egg wash)
Chicken
“You have to have a deep fryer and you need the right mix of the herbs and spices,” he adds.
“Oil needs to be 160-165°C no more and no less.
“Chicken needs to be room temperature and you use egg white and milk as the wash (no yolk). Made it about 30 times.”
Add the selection of herbs and spices to the flour. Use three parts flour to one part self-raising flour.
Season the chicken in the mix at room temperature.
Egg wash your chicken using egg white and milk, and then re-season in the mix.
Fry the chicken for five to six minutes at 160C to 165C before placing it in a preheated 80C oven.
Before serving, fry it for 90-seconds.
All he does is add the flour to the combination of herbs and spices, using three parts flour to one part self-raising flour.
The chicken is then seasoned at room temperature and then egg washed using egg white and milk.
After seasoning the chicken once more, the chicken is fried for five to six minutes at 160°C to 165°C before being placed in a preheated oven at 80°C.
The chicken is then given an extra 90-second fry before being served up.