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- Chicken (1790)
Recipe type
- Main (3027)
Cuisine
- American (434)
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- Fried Chicken (50)
West Fried Chicken
Recipe by:
Puckles
Started as an attempt to find a healthier and less expensive alternative to KFC. The end result is simply fantastic. Tender beautifully flavoured chicken with a crunchy beautifully flavoured coating. It just doesn’t get any better. KFC WAS GOOD, BUT WEST IS BEST
Ready in 1 hour 30 minutes
Saved as a favourite by 27 cook(s)
Ingredients
Serves: 4
- Chicken Pieces - 2 kg or thereabouts
- 1 or 2 cups Milk
- 2 Eggs
- Tabasco Sauce
- 2 cups plain flour
- 1 very heaped tablespoon Salt
- 1½ heaped tablespoons caster sugar
- ½ teaspoon pepper
- 1 teaspoon Garlic Powder
- ½ teaspoon Paprika
- ½ teaspoon Cumin
- ½ teaspoon Nutmeg
- 1 teaspoon Ground Ginger
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Sage
- 1 teaspoon Dried Thyme
- Olive Oil or Sunflower oil about 2 cm deep in pan
Preparation method
Prep: 30 minutes | Cook: 1 hour1.
Rinse chicken, cut off excess fat, cut any very big pieces in half, and pat dry with a towel.
2.
Combine milk, few squirts of Tabasco Sauce and eggs in a bowl; whisk to blend well and set side.
3.
In a large container with a lid, combine and sift the flour and dry ingredients. (Tip: I use a coffee grinder to powder the herbs to help release their flavour!).
4.
Dip the pieces of chicken in the milk mixture; let excess drip off back into bowl.
5.
Then put a few chicken pieces in the dry ingredients container, put the lid on and shake to coat thoroughly (a plastic bag would probably work just as well but I like to think I’m getting some use out of Shirl’s Tupperware).
6.
Place coated pieces on a clean surface and repeat with remaining chicken pieces. Leave them for about 30 minutes for the coating to get nice and moist.
7.
Heat oil in fry pan to 6 o’clock position on stove top element control. When oil is hot, but not smoking, fry chicken, a few pieces at a time until light brown on both sides (don’t crowd that pan).
8.
After frying each batch, place them on a rack in a 160º oven (don’t forget to put a tray under the rack to catch the drips!). This process is important, as it both drains excess oil and fat from the chicken as well as finishes cooking it in a very effective salute to healthy cooking!
9.
Chicken breasts will take a little less time than boney pieces – thighs take the longest, so cook thighs and legs first. That way they will spend a bit longer in the oven than the breasts.
10.
Pierce with a fork to see if juices run clear to check for doneness.
Last updated:
07 Jan 2012
Moderately easy
It was better than KFC!:
Posted:
29 Jul 2011
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