Fried chicken is believed
to have originated in Scotland. The Scots were probably
disgusted with the English boiled chicken, and brought
the recipe with them to Southern America.
I am a huge fan of fried
chicken and if driven to I would choose it over char-grilled
chicken a la Nandos.
Problem is that due to a serious mental block against
skin, there aren’t many outlets offering me this
The Colonel, for some obscure reason, is stuck in a
time warp and does not offer the option of removing
The hype around secret
recipes and a million spices is very intimidating, but
the truth is that this is a very simple and quick meal
And, it is easily adaptable to a vast variety of options
according to your personal taste buds.
Invariably I prefer the
plain salt & pepper option, but feel free to experiment.
The original recipe calls
for the chicken to be dipped in milk, but I beat an
egg into the milk to give it that extra crisp coating.
Traditionally the spices are added to the flour, but
I find that lightly spicing the meat first and then
adding a little more of the spices to the flour work
Chicken pieces (skinned - optional - and cut to your
½ cup of milk
1 egg (beaten)
Salt and crushed black peppercorns to taste
Oil for frying
1 cup cake flour.
Lightly sprinkle chicken pieces with spices, pat the
spices onto the chicken, and set aside.
Beat milk and egg together in a shallow mixing bowl.
Mix remainder of spices with flour in a seal-able container
- you can also use a plastic or paper bag.
Dip chicken pieces in the milk mixture
and then place in the container of flour. Shake the
container to cover the chicken well.
Shake excess flour off chicken pieces and refrigerate
for about half an hour, or freeze for 10 minutes.
Heat about 1cm of oil in a heavy-based
pot on medium heat.
When water bubbles pop in the oil, add the chicken.
Be careful to not overcrowd the pot.
Fry white meat (breasts) for 5-7 minutes a side, and
dark (thighs, drums & wings) for 8-10 minutes a
side, turning once.
If you prefer your chicken really well-cooked, you can
reduce the heat and simmer for an extra few minutes.
Be careful with the temperature of your
The chicken should be golden brown and crispy when done.
Too high a heat will render it an ugly and unappetising
Remove chicken and place on paper towel, or in a colander
If you want to get technical, serve
with coleslaw and cornbread.
Otherwise french-fries and any salad will do.
1. Add a good quality
barbecue spice or paprika for the American version.
Remember that barbecue spice contains salt, so go
easy on the salt with this version. Best not to add
salt. You can always add it afterwards if you prefer.
2. Dip chicken in a mixture of honey,
lime juice and lime rind for sweet and sour.
3. Add peri-peri
spice for the Portuguese version. Exclude pepper with
4. Smear a paste
of garlic & ginger, fresh coriander and crushed
chillies on chicken for the Indian version