Fred likes his fried chicken, so we combined various internet recipes into our own version. Makes enough for one batch of fried chicken for four, with another batch left over which we stick in a jar for next time.
350 grams plain flour
2 tablespoons smoked paprika
2 tablespoons brown sugar
4 teaspoons onion salt
2 teaspoons sea salt
1-2 teaspoons chili powder, to taste
2 teaspoons black pepper
1 teaspoon celery salt
1 teaspoon dried sage
1 teaspoon garlic powder
1 teaspoon ground allspice
1 teaspoon dried marjoram
1 teaspoon dried oregano
½ pint of milk
2 tablespoons rice wine vinegar
3 chicken breasts, sliced into strips of even thickness
2 egg whites
Marinate the sliced chicken in the milk and vinegar for at least an hour, but the longer the better.
Meanwhile, place all the dry ingredients into a bowl and mix well, then set aside until ready to cook.
Drain the marinated chicken, then whisk the egg whites until they form a firm sponge, but not so firm that they turn into meringues. Mix with the chicken in a bowl and set aside for 10 minutes whilst you heat the fryer up to 160°C.
Dredge as many pieces of chicken as will fit in the fryer in a single batch in the flour, leaving to rest for a few minutes and dusting again to ensure full coverage. Fry until crispy and golden - time will depend on the size of batch, but always check by cutting the thickest piece and ensuring that there is no pink visible.
Can be kept warm in an oven at about 140°C whilst any further batches cook, but should be eaten fairly quickly, so the chicken keeps its crunch.