DIFFICULTY: Moderate
INGREDIENTS:
Gravy:
21/2 cups water
1 beef boullion cube
1 chicken boullion cube
4 tablespoons butter
5 tablespoons flour
1/4 teaspoon sage
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
Spice Mix:
1 tablespoon basil
1 tablespoon marjoram
1 tablespoon black pepper
1 tablespoon white pepper
1 teaspoon chili powder
1 tablespoon paprika
1 teaspoon tarragon
3 tablespoons salt
1/2 tablespoon oregano
1 tablespoon sage
1 tablespoon onion powder
3 tablespoons garlic granules
3 cups white flour
Batter:
2 eggs, beaten
1 cup milk
Etc:
1 gallon corn oil
1 whole chicken, chopped
PROCEDURE:
Gravy:
- Boil water with the beef and chicken bouillon cubes. Once the broth cubes have been dissolved set aside.
- Melt butter and then whisk in flour. Cook until golden brown. Slowly add the flavored water here while whisking continuously. Cook until creamy.
Chicken:
- Preheat deep-fryer at 150C.
- Combine spices with flour. Set aside.
- Make batter: Beat together eggs and milk.
- Coat chicken with the flour spice mix, dip into the batter and coat again with the flour spice mix. Make sure there are no wet spots.
- Shake off excess and let the breaded chicken rest for five minutes. This is to allow the breading to dry up and form a crust.
- Fry chicken in batches: Breasts & wings for 12-14 mins and legs and thighs for 10 mins.
- Drain in paper towels after.
- Serve with gravy.
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