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GFC - Geordie Fried Chicken


Prep time: 20 minutes
Cooking time: 7 minutes per batch

INGREDIENTS
  • 3 TSP paprika 
  • 4 TSP garlic powder
  • 1 TSP hot chilli powder
  • 1 TSP onion powder
  • 1.5 cups plain flour
  • 1 cup milk
  • 2 eggs
  • 8 large boneless chicken thighs cut in half 
  • Salt and ground pepper to taste
  • Vegetable / Sunflower oil for the fryer
INSTRUCTIONS (Images below the instructions for guidance) 
  1. Remove the chicken from the fridge 20 minutes prior to doing anything.
  2. Combine the milk and eggs in a large bowl and whisk together.
  3. Add 2 TSP paprika, 3 TSP garlic powder, 1 TSP chilli powder and 1 TSP onion powder to the mix then salt and pepper to taste.
  4. Add the chicken to the mixture and leave submerged for 10-20 minutes. 
  5. In the meantime add the flour, 1 TSP garlic powder, 1 TSP paprika, salt and pepper into a food bag, seal it and shake thoroughly to mix. 
  6. Then evenly distribute 2/3 of the flour mixture covering the bottom of a wide baking tray. 
  7. Then one by one add the milk coated chicken into the baking tray and turn each piece thoroughly to coat it in flour. 
  8. Turn your deep fat fryer on and heat it to 175C.
  9. Once the fryer is at the correct temperature, (about 5 minutes) sprinkle over the final 1/3 of the flour mixture, turning to cover each side and pat it down to seal. You can add more garlic/paprika/chilli powder at this point depending on preference. We did :) 
  10. Then add 3 or 4 bits of coated chicken to the fryer (making sure they are not touching)
  11. Cook them for 7+ minutes turning them half way. Depending on how thick the thigh is you may need to fry for a little longer.
  12. Complete this step for the remaining batches. After each batch take the thickest thigh and cut down into the centre and the juices should run clear. if not cook for another 1-2 minutes.
  13. All done - enjoy and any question use the comments section.


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