Easy, make-at-home fried chicken.
- 2 cup Plain flour
- 1 tsp Cayenne
- Half tsp Garlic salt
- Half tsp Salt
- 5/6 Chicken thighs
- Enough to cover chicken Nut oil or vegetable shortening
- 2/3 pints Whole milk
- Tenderise 5/6 chicken thighs in whole milk (and some garlic and herbs) for a few hours.
- Pat dry, dip in beaten egg and then into a mix of two cups flour, tsp cayenne (a substitute for smoked paprika, only because I’m not a fan), a generous half tsp garlic salt and same of normal salt.
- Deep fry in vegetable shortening or nut oil at 170 for 12/13 minutes and then same time in oven at 180 (the oven bit isn’t conventional but I find it crisps up just as well and is far less greasy).