Thursday, 12 February 2015

Crump chicken with herbs and spices

I1 kg chicken pieces
3 beaten eggs
1/2 cup of olive oil
1cup of butter milk
A few drops of Tabasco sauce

For the coating
2 cups of flour
4 tsp of paprika
1tsp salt
1 tsp of pepper
1 tsp of powder chicken stock
1tsp oregano
1 tsp tarragon 
1tsp of parsley
1/2 tsp of Tyne 
1 tsp of chives
1/2 tsp of garlick powder
1/2 tsp of onion powder
1/2 tsp celery powder

Method

Mix together all spices and ingredients in to the flour and place in a blender until all is finely grind and mixed well.  Place in a dip plate or tray.Place  Chicken in a bowl and add the Butter milk and Tabasco sauce . Let it sit in the freadge over night if possible. Coat chicken with beaten egg then dip in to flour mixture . Make sure all Chicken is coated well with the flour and spices.  Heat oil in a skillet or  fry pan and brown the chiken slowly uncovered. Once browned, cover the skillet and keep frying  on a general heat until the chicken is fully cooked. Or place in a oven tray and cook until chicken is done. Place on paper towels to drain excess oil! Serve with chips and salad!. Enjoy