Tom Kerridge’s Fried Chicken

Adapted from Tom Kerridge’s Proper Pub Food. It really is bloody good. I like to make about 3 times the amount so that I have more for next time!

Slice 6-8 boned thighs into 2 pieces each, wet in a pot of milk and press the chicken in the flour mix to completely cover;

  • 100g plain flour
  • 50g cornflour
  • 2 tsp. ground dried oregano
  • 1 tbsp. chilli powder
  • 2 tsp. ground dried sage
  • 2 tsp. dried basil
  • 2 tsp. dried marjoram
  • 2 tsp. ground white pepper
  • 1 tbsp. table salt
  • 2 tbsp. sweet paprika
  • 1 tbsp. smoked paprika
  • 2 tsp. onion salt
  • 2 tsp. garlic powder

Deep fry for about 5 minutes until nice and crisp! Serve with whatever you like, chips, pitta, but rice cooked in chicken stock with yogurt on the side is the best combo


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