CHICKEN-FRIED MY WAY

My Fried Chicken***

This is my own personal recipe, and until now, a secret, even from my wife and kids. At the time I developed it I had not studied much of "American" cooking history and was still very impressed by the "Kentucky Fried Chicken" advertising. The real secret is not the spices used but marinating the chicken in buttermilk for a long time—NOTE the spices are very similar to Chinese five spice. For two to four chickens and sometimes up to six-depending on size-use:

½ tsp. ground ginger           ½ tsp. paprika

½ tsp. thyme                       ¼ tsp chilli powder

¼ tsp. oregano                    ½ tsp. celery seed

¼ tsp. basil                         1 tsp. salt

½ tsp. onion powder           ½ tsp. coriander

½ tsp. garlic powder          ½ tsp coriander

½ tsp. curry powder           ¼ tsp. cumin

¼ tsp. cayenne pepper                 2 cups buttermilk

½ tsp. black pepper

¼ tsp. white pepper

     In a bowl, combine the first seventeen ingredients; then add the buttermilk, mixing thoroughly. Pour the batter over chicken pieces and marinate at least twenty-four hours and up to five days.

            Now mix another 4 times the above dry ingredients (same ingredients,different batch) and add:

3/4 cups all purpose

whole wheat flour                            1/4cup cornstarch

1.   Dredge the marinated chicken pieces in the dry herb/flour mixture.

2.   Fry dredged chicken in a large skillet with hot peanut or sunflower-oil @375 F. Once chicken has reached a golden brown colour, finish cooking in the oven.

3.   Or it may be deep fried at the same temperature.

©Al (Alex, Alexander)D Girvan 1963