Tom’s Snackmasters Fried Chicken

INGREDIENTS

     +    
Herbs & Spices

380g plain flour

20g cornflour

2 tablespoon salt

3 tablespoons ground white pepper

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 Colman’s mustard powder

3 tablespoons paprika

2 tablespoons garlic salt

1 tablespoon ground ginger

Method

     +    
Herbs & Spices

Mix all the above together.

This makes a large batch so I would suggest keeping it in zip lock bag until you need to use it.

     +    
Chicken Drum Sticks & Thighs

Use 1 litre of oil per 2 drumsticks and heat to 175c.

Oil expands when it is heated, so make sure you have at least 3-4 inches of extra pan space to avoid an oil over spill.

Place the chicken into the water, then dunk instantly into the seasoned flour mix, place back into the water, then drizzle a little water into the flour to make flour droplets. Drop and press the chicken into the flour mix again, shake off any excess flour, then add to the oil.

Fry for approx. 12 minutes. Be careful as the oil will spit & bubble, but it will then start to heat back up & fry the chicken until golden brown.

Test the chicken to see if it cooked by either inserting a temp probe into the densest part of the chicken and make sure that it’s at least 75c in the middle.

Serve with either chicken gravy or the spicy mayo!

Tom’s Snackmasters Fried Chicken

INGREDIENTS

   +   
Herbs & Spices

380g plain flour

20g cornflour

2 tablespoon salt

3 tablespoons ground white pepper

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 Colman’s mustard powder

3 tablespoons paprika

2 tablespoons garlic salt

1 tablespoon ground ginger

Method

   +   
Herbs & Spices

Mix all the above together.

This makes a large batch so I would suggest keeping it in zip lock bag until you need to use it.

   +   
Chicken Drum Sticks & Thighs

Use 1 litre of oil per 2 drumsticks and heat to 175c.

Oil expands when it is heated, so make sure you have at least 3-4 inches of extra pan space to avoid an oil over spill.

Place the chicken into the water, then dunk instantly into the seasoned flour mix, place back into the water, then drizzle a little water into the flour to make flour droplets. Drop and press the chicken into the flour mix again, shake off any excess flour, then add to the oil.

Fry for approx. 12 minutes. Be careful as the oil will spit & bubble, but it will then start to heat back up & fry the chicken until golden brown.

Test the chicken to see if it cooked by either inserting a temp probe into the densest part of the chicken and make sure that it’s at least 75c in the middle.

Serve with either chicken gravy or the spicy mayo!

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