Southern-style fried chicken

(Serves four)

  • 250g plain flour
  • 1 heaped teaspoon table salt
  • 1 level teaspoon ground cinnamon
  • 1 level teaspoon ground mixed spice
  • 1 level teaspoon Ras el Hanout (optional)
  • ½ tsp chilli powder
  • ½ tsp smoked paprika
  • 3 medium free-range eggs
  • 4 free-range chicken portions (two legs and two breasts, each cut in half)
  • 250ml rapeseed oil (or other neutral oil)
  • Mix the dry ingredients together in a roomy bowl.
  • Beat the eggs in a separate bowl.
  • Dust each chicken portion with the flour/spice mix, then coat with the beaten egg. Return each chicken piece to the flour and dust well.
  • Place back in the egg, then into the flour.
  • You have now floured and egged each chicken piece twice.
  • Add the oil to a frying pan large enough to easily accommodate all the chicken pieces (or fry in two batches if your pan can only take four chicken pieces).
  • Bring the oil to a medium-high heat, then add the chicken. Fry for about three minutes, then turn, frying for another three minutes.
  • Turn the heat down to medium-low, then cover the pan with a tight-fitting lid (or a double sheet of foil). Turn the chicken pieces every three minutes until thoroughly cooked through – about twenty minutes (when pricked to the core with a sharp knife and pressed, any juices should run clear).
  • Remove to a plate lined with several layers of paper towel to rest for five minutes.

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