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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

2 eggs, beaten
1 cup milk

1 gallon corn oil
1 whole chicken, chopped



  1. Boil water with the beef and chicken bouillon cubes. Once the broth cubes have been dissolved set aside.
  2. Melt butter and then whisk in flour. Cook until golden brown. Slowly add the flavored water here while whisking continuously. Cook until creamy.


  1. Preheat deep-fryer at 150C.
  2. Combine spices with flour. Set aside.
  3. Make batter: Beat together eggs and milk.
  4. 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.
  5. 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.
  6. Fry chicken in batches: Breasts & wings for 12-14 mins and legs and thighs for 10 mins.
  7. Drain in paper towels after.
  8. Serve with gravy.

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