Half chicken Chili flakes 3 tablespoons pepper 3 tablespoons dry parsley 3 tablespoons Robertson zesty lemon and herb spice 30 ml peri peri sauce 2 tablespoons olive oil 2 tablespoons lemon juice 2 tablespoons group coriander
Mix all the ingredients together and use the mixture to coat the chicken and leave it to marinade for 4 hours . Place the under a preheated oven 200 degrees Celsius for 45 minutes…Enjoy
Directions Beat the egg and milk together in a bowl. Combine all the dry ingredients Put the chicken in the bag, seal it and shake to coat it. Dip the flour-coated chicken in the egg mixture and again in the flour mixture. Heat the oil…..Brown the chicken on all sides in the hot oil. Turn the heat down to medium low and give the chicken another half an hour or until it is cooked through. Drain it on paper towels and serve.
Ingredients 1 Tbsp cooking oil chicken pieces 1 onion, finely chopped 1 Tbsp Paprika 1 tspn mixed spices 1/2 cup water 1 carrot chopped 1 Knorrox Chicken Stock Cube 2 tspn tomato paste 1 tspn garlic minced Salt and pepper
Instructions 1. Heat oil in a medium size pot and fry the chicken pieces until well browned on all sides then remove from the pot and set aside. 2. Add the onion and green pepper and fry until soft…Add Spices and fry for 1 minute, stirring constantly. Add water, stock cube and chicken to the pot. Bring to the boil then reduce the heat and allow to simmer covered for 15 minutes…then add tomato paste and let it simmer for few minutes.
Ingredients- 225g basmati rice 400g chicken 1 tbsp vegetable oil 1 medium onion, chopped 1 teaspoon ginger, crushed 1 1/2 tsps garlic, crushed 1 large tomato, chopped 1 tsp ground cinnamon 1/2 tsp ground cloves 1 tsp green chillies, crushed 1 tsp garam masala 600 ml water
Method Wash the rice and leave it to soak in cold water for 20 minutes Remove the skin from the chicken(not must) Cut the chicken into bite size pieces and transfer to a saucepan. Add enough cold water to cover the chicken and bring it to the boil. As soon as the water starts to boil, turn off the heat and drain off the water. heat the oil in a large non-stick pan, add the onions and cook until brown. Stir in the ginger and garlic and then the tomato. Cook for a minute and then add the remaining ingredients except for the rice, followed by the chicken. Add 50ml of the water and cook on a high heat for 5 minutes. The reduce the heat and simmer for 10 minutes. Add the rice and the remaining water. Cover and cook on a high heat until it starts to boil, then reduce the heat to low and cook until all the water has evaporated. Remove from the heat and allow to stand for 5-10 minutes before serving.
Cut ur chicken pieces and pat dry,add salt and course black pepper..get a plate put 1 cup flour then add crushed onion dry,garlic,salt,dry parsley,chilli or cayenne pepper,paprika….get a cup whole milk,dip the chicken pieces in whole milk and then get a zip lock bag put a bit of the flour mixture,after dipping in milk put in the zip lock bag shake fr 5 mins…then dip them in the remaining flour and then eggs and deep fry….soak ur potatoes in vinegar n water deep fry n coleslaw.
1 (3 to 4 pound) whole chicken cut into pieces1 cup dried bread crumbs2 teaspoons garlic powder1 teaspoon salt1 teaspoon ground black pepperr 1 teaspoon dried thyme1/3 teaspoon paprika1 cup mayonnaise
preheat oven to 340 degrees F – 170 degrees C -in a medium bowl or gallon size resealable plastic bag mix together the bread crumbs garlic powder salt pepper thyme and paprikacoat the chicken pieces with mayonnaise place chicken pieces in bowl/bag with bread crumb mixture and coat-shake until well coated place chicken pieces in a lightly greased 10 ×15 inch baking dish and bake for 40 minutes or until juices run clear.
1/2 cup plain flour 1 tsp garlic flakes 1/2 tsp paprika 1/2 tsp oregano Salt and freshly ground black pepper 2 Irvine’s Chicken breasts, cut into 4cm strips 1 cup breadcrumbs 1 Egg
Place the flour in a resealable plastic bag and season with the garlic, salt and pepper. Place the Chicken in the bag with the flour and toss to coat (work in batches). Transfer the breadcrumbs to a rimmed plate, season with the salt and pepper and set aside. Whisk the Irvine’s Egg and 1 tablespoon water in a medium bowl. Remove a piece of the chicken from the flour, dip in the egg mixture, then the breadcrumbs, gently pressing the crumbs into the chicken, and set on a clean plate. Repeat with the remaining pieces of chicken. Deep fry the chicken pieces on medium heat until golden brown. Use a spatula to transfer the chicken nuggets to a paper-towel- line
2 cups oil, or as needed 2 tablespoons extra-virgin olive oil 1 tablespoon lemon pepper seasoning 12 chicken wings
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Stir olive oil and lemon pepper together in a bowl. Fry the chicken wings in hot oil until no longer pink at the bone and the juices run clear, about 8 minutes. Toss hot wings with olive oil mixture to coat.