Portly Cooks | Fried Chicken


Fried Chicken is a favourite all over the world. It’s a little bit of work but it is SO worth it! Make it for a weekend, it’s cheaper, tasty and if you have one kicking around the house, you can of course stick it in a bucket.

  • Whole Chicken
  • 300g Plain Flour
  • 500ml Oil
  • 1 tbsp Garlic Powder
  • 1 tbsp Mixed Herbs
  • 1 tbsp Smoked Paprika
  • 1 tbsp Cayenne Pepper Powder
  • Good pinch of Salt and Pepper

Start by portioning the chicken. Cut the legs off, cutting through the joint to give you a thigh and a drumstick on either side. Next the wings off trimming the end and cutting in half at the joint. Cut of the breast pieces and cut in half. Finally cut the bottom half of the body in half, that’s the chicken ready to go.

Put the flour and spices into a large freezer bag and add the chicken. Give it all a good shake around. Make sure the chicken is well coated in the flour mix. Heat your oven to 180c.

In a large sauce pan heat the oil and then fry the chicken in batches, before putting them on a baking sheet. Once all the chicken has been fried, roast in the oven for half an hour. Once that’s done, put it all on a plate, in a bowl or bucket if you fancy… and dive in!


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