Steal John Williams’ fried chicken recipe.
Too many greasy, small chicken wings (and stomach upsets) have steered myself and my family away from popular fried chicken outlets.
My go-to ‘fried’ chicken meal is tasty and easier on the wallet, and doesn’t require a deep fryer. It feeds four people.
- 1.2kg of chicken pieces
- 1 packet of diamond coat and cook
- 1 plastic bag
- 1 egg
- 1 cup of milk
- Potatoes and kmara for veggies (or pre-frozen chips)
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- Create the egg wash by whisking the egg and milk together in a medium-sized bowl, then leave to one side
- Place a generous amount (3 to 4 tablespoons) of the coat, and cook powder in the plastic bag
- Dip the chicken pieces in the egg wash, and shake off excess
- Place the chicken in the bag and coat heavily in the coating. Compress the bag to ensure more coating sticks to the chicken.
- Remove chicken from the bag and place on an oven tray with inner rack. This is so the chicken juice drips into the tray (otherwise bottom of chicken can become soggy).
- Place one tablespoon of coat and cook in the plastic bag. Repeat with the next piece of chicken
- Spray or gently coat chicken with oil before cooking
- Cook chicken in the middle of the oven at 180 deg/c (fan forced) until juices clean. You can also use an air fryer.
- Half way through gently turn chicken
- Ensure a generous use of coating, and cook powder for best results. I normally use almost half a bag with one meal
- If roasting vegetables, place two cloves of garlic in roasting dish, and coat with oil and dried herbs such as rosemary, parsley, oregano, or basil