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!
Rinse chicken, cut off excess fat, cut any very big pieces in half and pat dry with a towel.
Combine milk, few squirts of Tabasco Sauce and eggs in a bowl; whisk to blend well and set aside.
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!)
Dip the pieces of chicken in the milk mixture; let excess drip off back into bowl.
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).
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.
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).
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!
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.
Pierce with a fork to see if juices run clear to check for doneness.