2 chickens, each weighing 800 g (1 3/4 lbs)
1 cup (1/4 lb) 125 g plain flour (bread flour)
2 tsp salt
2 eggs
5 tbsp water
1/2 tsp freshly ground black pepper
1 cup (1/4 lb) 125 g plain flour (bread flour)
2 tsp salt
2 eggs
5 tbsp water
1/2 tsp freshly ground black pepper
for frying
4 cups (1 3/4 pints) 1 litre sunflower oil or 1 kg (2 1/4 lbs) clarified butter/ghee)
method
1. Mix flour and salt with eggs and water, to make batter, then cover and leave to stand for 20 minutes.
2. Cut chickens into 8 pieces each before washing and drying them.
3. Heat fat to 180°C (350°F) Gas Mark 4 in deep fryer or chip-pan with thermometer.
4. Heat oven to 100°C (200°F) Gas Mark 1/4. -Dip chicken pieces one by one in batter and fry a few at a time in fat until crisp and brown, about 8 minutes on each side.
5. Drain chicken pieces on absorbent paper towel before keeping warm on plate in oven.
6. Season with salt and pepper before serving.
2. Cut chickens into 8 pieces each before washing and drying them.
3. Heat fat to 180°C (350°F) Gas Mark 4 in deep fryer or chip-pan with thermometer.
4. Heat oven to 100°C (200°F) Gas Mark 1/4. -Dip chicken pieces one by one in batter and fry a few at a time in fat until crisp and brown, about 8 minutes on each side.
5. Drain chicken pieces on absorbent paper towel before keeping warm on plate in oven.
6. Season with salt and pepper before serving.
serving amount
serves 6-8
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