Ingredients.
For chicken seasoning
1 teaspoon Foodace Grill mix
1 knorr cube (optional)
1/2 teaspoon sea salt
1/4 teaspoon curry powder
2 njangsa seeds (optional)
1.2kg chicken (thighs and drumsticks)
1 tablespoon Foodace All Purpose seasoning
Dry coating
1 cup plain flour
1/3 cup corn flour
1/4 teaspoon sea salt
1 teaspoon dried dill/basil/parsley
(Place all
in a baking tray, mix to combine and set aside).
2 eggs
Season with
little sea salt.
(whisk and
set aside).
PS: use
bowl/tray that is big enough to accommodate more than 2 chicken at once.
1 cup Light cream
Instructions.
1. Place
chicken in a bowl, season with sea salt (toss to ensure they are well coated) and
leave to rest for about 10 minutes.
2. Blend
together All purpose seasoning, Grill mix, Knorr cube, curry powder and njansa
seeds.
3. Add
the blended mix in the chicken bowl, again ensure that they are all coated with the spice blend. Cover with cling film, place in the fridge and allow to marinate for 1 –
2 hours or more if you have got the time.
4. Once
chicken is out of the fridge, pour in the light cream, lightly toss, again to ensure chicken pieces are coated.
5. Using a thong or your hand/fingers, take out the
chicken pieces, one after another, dip in the whisked eggs, lightly coat and
then transfer onto the flour tray, toss around to ensure they are well coated,
then, transfer to a clean tray, leave the coated chicken pieces to rest for
about 5 – 7 minutes.
6. While
the chicken pieces are resting, heat up oil for frying (I used cast iron deep pan).
Once heated, fry chicken in batches.
7. Transfer
fried crispy chicken pieces to a lined baking tray, mix 1 tablespoon honey and
1 teaspoon lime juice, coat the chicken using pastry brush.
8. Preheat
oven, gas 160 degree Celsius, place chicken in the oven (reduce gas oven to
100) for about 7 – 10 minutes. Serve hot.
