Salt and pepper.
Credit: El Tom
Salt and pepper.
Credit: El Tom
Preheat your oil in a pan.
Boil your chicken pieces(10 pieces)with salt for 5min.Put them in a plate to cool off.
In separate bowls
First bowl beat 1 egg with 2 teaspoons of milk.
Second bowl mix 2 spoons of flour and spices of your choice(I used barbecue spice,chicken spice and brown onion seasoning)
Deep your pieces in egg mixture and coat with your flour mixture then deep-fry your meat till golden brown.
Credit: Shibe Raisibe Monyamane
1 whole chicken, cut into pieces3 beaten eggs4 tablespoons oilFor the coating2 cups flour4 teaspoons paprika1 teaspoons salt1 teaspoon pepper1 teaspoon poultry seasoning (or chicken stock powder)1 teaspoon oregano1 teaspoon tarragon1 teaspoon parsley1/2 teaspoon thyme1 teaspoon chives1/2 teaspoon garlic powder1/2 teaspoon onion powder1/2 teaspoon celery salt
Sift flour and add together all the coating ingredients and grind finely with a mortar and pestle and place in a clean plastic bag. Coat each chicken piece first with the beaten egg, then with the flour mixture in the bag. Make sure you coat each piece completely with the flour.
Heat the oil in a skillet. Brown the chicken in oil slowly, uncovered. Once browned, cover the skillet and keeping frying on a very gentle heat until the chicken is fully cooked. Place on paper towels to drain out the excess
Credit: Free Restaurant Recipes
10 pieces bone in, skin on chicken (I used all legs tonight)
2 C. all purpose flour
1 tsp. salt
1 tsp. black pepper
1/2 tsp. smoked paprika (optional, but adds good flavor)
1/4 C. heavy cream or milk (I used heavy cream)
vegetable oil for frying
Set the chicken out about 15 minutes before you are ready to fry. In a large Ziploc bag combine the flour, salt, pepper and paprika. In a dredging type bowl/dish beat the eggs with the cream or milk. Using a large iron skillet (or other deep sided skillet, you could deep fry also), heat 1″ oil to 350 degrees. Take each piece of chicken and dip into the egg mixture then place in the Ziploc bag and shake around till well coated. Shake off excess and place in the hot oil. Repeat with a few more pieces (do not overcrowd the skillet, I cooked mine in two batches). Cook for 7-10 minutes or until the chicken is good and golden brown on the bottom, turn the chicken and brown the other side about another 7 minutes, continue turning and cooking the chicken another 6-8 minutes or until the internal temp. reads 165 degrees (white meat does not take as long as dark meat, so check after 15 minutes of frying). Remove chicken to a paper sack or paper towel lined plate.
Onions (for frying)
Wash and boil beans then add potatoes in let them boil until completely cooked then add knorrox cubes, aromat and rsma original let it boil all together then in a seperate pan fry onions add bit of curry powder let it cook until soft rthen add to your beans let it boil then add little bit of maize meal as if you cooking pap and stir continously then reduce heat. Serve when it is cooked
Lemon and herb sauce
Put all this in your meat then let your meat rest for 1 or 2 hours then grill ku oven for 30 to 45 minutes
Mase uykhile wash it then chop it if inkudlwama then fry onions when onions are soft put a bit of salt then add imfino and leave ur saucepan open but uligade then grate izambane and add some Aromat and serve.
Credit: Slungile Maka Bhoyo Mbatha
Marinated chicken w fresh garlic, chicken spice and royco then fried till brown.
Added peppers n onions fried again.. then added tomatoes, carrots ne gravy granules and a little water.. allowed to simmer for about 30 minutes)
Credit: Danai Hwata
OMG! This is DELICIOUS!This is Absolutely Out of this WORLD, it will be your new favorite Fried Chicken Recipe!
6 boneless skinless chicken breasts (can use 6 large skin-on chicken thighs or 3 chicken thighs and 3 drumsticks)
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted (no substitutes, use only cream of chicken condensed soup)
1 large egg
1⁄2 teaspoon seasoning salt (no more as the canned soup is salty enough)
10 tablespoons all-purpose flour (1/2 cup plus 2 tablespoons)
10 tablespoons cornstarch
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon seasoning salt
1 teaspoon ground black pepper
1 pinch cayenne pepper (to taste, adjust to suit heat level) (optional)
In a shallow dish or bowl combine egg with soup and 1/2 teaspoon seasoned salt; mix until thoroughly combined.
Add the chicken pieces and using your clean hands toss to coat completely; set aside or you may refrigerate until ready to finish making the recipe.
In a medium bowl mix together flour with cornstarch, 1 teaspoon garlic powder, paprika, 1 teaspoon seasoned salt and black pepper.
Working with one piece of chicken at a time, place the soup-coated chicken into the flour mixture and toss to coat completely.
Add more flour and/or cornstarch if necessary adding them in equal parts (there should be an equal amount of each in the mixture, if you add in 2 tablespoons flour you must add in 2 tablespoons cornstarch with the flour).
Place the coated chicken on a rack and allow to sit until it becomes doughy (THIS IS A CRUCIAL STEP to ensure crispiness when fried).
Heat oil in a deep skillet over medium heat (be certain to use enough oil to cover the chicken pieces).
Once the chicken is doughy test oil by dropping in a piece of the “dough” into it the oil is ready when it stars to fry immediately.
Fry chicken pieces in oil for about 10 minutes or until cooked through and juices run clear.
Drain on a rack.
Notes: The chicken soup and cornstarch is the secret ingredient to this delicious mouth watering juicy fried chicken, if desired you may brown the chicken pieces firstly in a little oil then finish cooking in the oven, don’t bother using a different flavor of condensed soup it will not be good, this also works well using skin on chicken thighs or drumsticks, it’s best to use all the same so the chicken will cook at the same time, there is enough batter for 6 large skin on chicken thighs — plan slightly ahead as the coated chicken needs to sit at room temperature until it becomes doughy — this is delicious!
You will need:
2 chicken breasts
1/2 cup flour
2 tablespoons Romano cheese
salt and pepper
1 egg, beaten
2 teaspoons water
1. Whisk together the egg, and the water.
2. Pound out chicken breasts to, at most, 1/2 inch thick.
3. Season the flour with salt and pepper, and coat the chicken lightly.
4. Then dip in egg, and cover with shredded Romano.
5. Place in frying pan on medium high, with a little bit of oil.
6. Cook until golden brown.
Makes: 2 servings
12-16 chicken wings1 can Coke1 Cup BBQ Sauce (we use Sweet Baby Ray’s)
Turn Crockpot on low.Pour the can of coke into the crockpot.Place all of the chicken wings into the Coke.Cook on low for 3-4 hours.Remove wings from Crockpot onto a baking pan covered with foil.Brush wings generously with BBQ sauceBake at 350° for 10-15 minutes, just until the BBQ is heated.Serve and enjoy!