Southern-style fried chicken
- 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.