KENTUCKY FRIED CHICKEN – KRAMER VERSION
1 tray of chicken pieces
3 eggs
¼ cup oil
1 chicken stock cube
2 cups flour
1 tsp salt
1 tsp pepper
2 tsp celery salt
4 tsp paprika
1 crumbled chicken stock cube (or 1 tsp chicken spice)
1 tsp oregano
1 tsp tarragon
1 tsp parsley
½ tsp thyme
1 tsp chives ** (didn’t have, so used green onion spice)
½ tsp garlic powder
½ tsp onion powder
In a large pan add some water with the chicken stock cube and add the chicken. Steam until there is no blood, then drain and pat dry. Mix all the spices in the sifted flour in a large plastic bag or shallow dish with a lid. (I used a large Tupperware container. Dip the chicken in the egg coating evenly and add to the flour. Close lid of dish and shake until all the pieces are coated. Heat the oil and fry till golden and crisp then do the other side. Lower the heat and cover the pan and leave to fry till cooked and no longer pink. and are golden and crisp. Place on baking sheet and place in preheated oven at 160°C for about 15 minutes to ensure chicken cooked through.
Recipe posted by Nicoleen Ramsbottom Smith
