I love me some chicken. I do. Forget the other white meat. Chicken is the white meat for me. And do you know what’s better than chicken? Fried chicken! As a treat of course 😉
This recipe for chicken is low on the grease, heavy on the flavour. And it is SIMPLE to make. If you’ve been reading this blog for a while you will have noticed I am all about the simple things in life. Simple recipes included. I don’t know about you, but with the 101 other things I have to do in a day, spending hours in the kitchen fussing over complicated recipes is not something that’s high on my agenda. I want to enjoy cooking…but on a weekday when I’m juggling chores, homeschool lessons, running errands and trying to find five minutes alone with my husband? Well, on those days I want to enjoy cooking but I want to get in and get out of the kitchen with minimal fuss and bother.
And this one fits the bill. Served with a green beans, homemade coleslaw and some oven baked chips, it’s like takeaway but better!
500g chicken (pieces, strips of chunky diced. It’s up to you. Just go with roughly the same size for even cooking)
2 free range eggs
1/2 cup milk
2/3 cup hot sauce (I use the kind made from capsicums)
1 cup flour
2 tbsp paprika
1 tbsp cayenne pepper
Oil of choice for frying
- Whisk together egg, milk and hot sauce. Place chicken into a container and cover with the egg mixture. Leave in fridge for at least one hour (you can do this step in the morning or the night before for extra soft, juicy chicken).
- Remove the chicken from the fridge. Stir together your dry ingredients. Heat oil in pan for shallow frying.
- Now this isn’t a real step but it will help you control the mess in your kitchen and make things run smoother. Set yourself up a production line. In order: chicken, flour mix, frying pan, tongs, plate with a cloth for draining the oil. You’ll thank me later 😉
- With one hand, remove a piece of chicken from the egg mix and place it in the flour. With the other hand, coat the chicken and move to the oil. Doing it this way stops your hands from ending up a goopy mess. You can do as many pieces as will make a single layer in the pan.
- Cook for a couple of minutes on each side until golden and cooked through. Use the tongs to remove from the oil and drain on the plate you’ve got ready. (Told you the production line would keep this easy and mess free!)
- Repeat in batches until all cooked.
- Serve with coleslaw and chips. Extra hot sauce for dipping comes highly recommended. Enjoy!
Despite the hot sauce in the egg mix, this recipe isn’t spicy. In fact it’s mild enough that my toddler and spice-phobic 7 year old LOVE LOVE LOVE this dish. The extra hot sauce for dipping gives a little kick for the adults though 😉
Tip: keep napkins on the table for greasy fingers. Or just lick them clean. Because it is THAT good!