Camberwell Fried Chicken

125g self-raising flour
2 tsp celery salt
1 tsp sea salt
2 tsp black pepper
2 tsp paprika
1 tsp cayenn
Leaves from 4 twigs of thyme
2 tsp dried oregano
3 cloves of garlic, crushed
2 tsp ground cumin
1 tsp ground coriander
200ml milk
4 chicken thighs and 4 drumsticks, skin on
Vegetable oil, for frying

Heat the oven to 200C/Gas Mark 6. Blend the flour with everything except the chicken, milk and oil.

Tip into a bowl

Put the milk in a bowl and dip each bit of chicken into it, then into the seasoned flour, pressing it in so that it is well coated.

Dip into the milk again and give it a second go in the flour. put to one side while you coat the other pieces.

Heat 1 to 1 1/2cm of oil in a frying pan. until it browns a bit of bread in about 30 seconds. Fry the chicken in batches for one and a half to two minutes each side (don’t crowd the pan or they won’t browny As soon as they’re done put them in a roasting tin that’s large enough to leave space around each one.

When all the chicken has been browned, put it in the oven and roast for 25-30 minutes, turning the pieces halfway through. Check the chicken is cooked through with a skewer, making sure the juices run clear.

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