|Fried Chicken burger with onion rings, crumbed mushrooms and chips|
400g Chicken Fillets
1 tbsp oil
Minced green chilli
2/3 cups bread flour
2 tsp salt
2 tsp black pepper
2 tsp mustard powder
2 tsp chill powder
There is quite a bit of prep needed for this so make sure you have adequite time.
After washing and draining your chicken, add it to a bowl with the oil, chilli, garlic, Worcestershire sauce, and 1 tsp each of the salt, black pepper, mustard powder and chilli powder. Mix all the ingredients well into the chicken. Allow it to marinate for 15-20 minutes in the fridge.
|Chicken left for marination|
After coating all your chicken pieces with the flour, comes the part I learnt from Paula. "We gonna dip it and coat it a second time yall!" Yes you read right, take the already coated chicken and repeat the process of dipping it in the egg and flour. This gives the chicken a nice thick coating and prevents it from braking while frying.
Once you've coated all your chicken, its time to fry these suckers. Make sure you have a small belly pot with a lid. Not alot of oil is needed as we will be frying one piece at a time but make sure there is enough to cover the chicken. I say use a pot with a lid as the chicken does tend to splatter the oil when frying so this would help minimize the mess also it helps steam the chicken and not make it chewy.
Fry until golden brown and then place on a sheet of grease proof paper as this helps drain out the excess oil. As I said, I made burgers so it was served in a bun with mayo, lettuce, cheese and a slice of tomato. If you chose to use pieces, you can have them with sauce, gravy or what ever you desire. There maybe left over egg and flour from the coating, I normally slice up some onion rings and mushrooms to use it up as shown in the first picture.