You’re going to need 11 herbs and spices plus this recipe in trying to recreate a famous fast-food famous fried chicken!
Boil water with the beef and chicken bouillon cubes. Once the broth cubes have been dissolved set aside.
Melt butter and then whisk in flour. Cook until golden brown. Slowly add the flavored water here while whisking continuously. Cook until creamy.
Combine spices with flour. Set aside.
Make the wet batter: Beat together eggs the combine with milk.
Coat chicken with the flour spice mix, dip into the batter and coat again with the flour spice mix. Make sure there are no wet spots. Shake off excess and let the breaded chicken rest for five minutes. This is to allow the breading to dry up and form a crust.
Fry chicken in a preheated deep-fryer at 150°C in batches: Breasts & wings for 12-14 mins and legs and thighs for 10 minutes.
Drain in paper towels after Serve the fried chicken with gravy.
Ingredients
Directions
Boil water with the beef and chicken bouillon cubes. Once the broth cubes have been dissolved set aside.
Melt butter and then whisk in flour. Cook until golden brown. Slowly add the flavored water here while whisking continuously. Cook until creamy.
Combine spices with flour. Set aside.
Make the wet batter: Beat together eggs the combine with milk.
Coat chicken with the flour spice mix, dip into the batter and coat again with the flour spice mix. Make sure there are no wet spots. Shake off excess and let the breaded chicken rest for five minutes. This is to allow the breading to dry up and form a crust.
Fry chicken in a preheated deep-fryer at 150°C in batches: Breasts & wings for 12-14 mins and legs and thighs for 10 minutes.
Drain in paper towels after Serve the fried chicken with gravy.
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