Fried Chicken

1.5 tablespoons of Fricken Spice

1 cup plain flour

2 tablespoons corn flour

 

Making fried chicken at home just became a whole lot easier!

Simply add your Fricken Spice, plain flour and corn flour together to make the perfect fried chicken dredge.

From here you have many options; everyone has their own way of making Fricken. You can marinate your chicken in buttermilk/hot sauce/pickle brine for 4-24 hours to add extra flavour.

We suggest letting the chicken sit in buttermilk and a good pinch of salt for around 4 hours to help tenderise and flavour the meat.

When ready to fry, heat up your oil to 175-180 degrees Celsius and try to maintain this heat. Don’t fill your pot of oil more than half way otherwise it will overflow!

Remove the chicken from the buttermilk and toss in the seasoned flour mix thoroughly.

Gently place the dredged chicken into the oil, no more than 3-4 pieces at a time otherwise the oil temperature will drop too much.

Cook each piece for around 14 mins or until internal temp reaches 75 degrees celcius, making sure to turn each piece every few minutes.

Remove from the oil and place on paper towel and let rest for at least 5 mins. If you have XXX Fricken Dust here is where you dust it over the chicken. Don’t like it too spicy? Then use a little less!