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Fry chicken three pieces at a time for eight or nine minutes.ġ2. Set deep fryer to 180 degrees Celsius and fill with three litres of canola or vegetable oil.ġ1. Cover the chicken in flour once again and lay it out on a baking rack while you finish the rest.ġ0. To create the coating, dip one piece of chicken in flour, shake off any excess and then fully submerge it in the egg and milk wash.ĩ. Add a few tablespoons of the flour mixture into a separate dish to serve as the coating for the chicken.Ĩ. Prepare the milk and egg wash by whisking two eggs and one cup of milk in a large bowl.ħ. Sift two cups of plain flour into a large dish, then mix the blitzed herbs and spices into the mixture until fully combined.Ħ. Measure out herbs and spices and blitz in a food processor to achieve a texture similar to that served in KFC restaurants.ĥ. Once it has rested, load the seasoned chicken into a large pot and cover it with 600ml of buttermilk, allowing it to marinate in the fridge for a minimum of three hours but ideally overnight.ģ. A couple of hours before you are ready to cook the chicken, drain the buttermilk and bring the meat back to room temperature by leaving it outside the fridge.Ĥ.
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Cut chicken into large pieces and generously salt on both sides before standing for 30 minutes.Ģ. 1 whole chicken, cut into 10 to 14 piecesġ.