Spiced Fried ChickenSubmitted by Liz Alderson from www.find-a-seafood-recipe.comThis recipe for Spiced Fried Chicken is very similar to the one used by THE famous franchise and guarantees plump, juicy, cooked through chicken every time. I first discovered this recipe 30 years ago - The Colonel didn't have a big presence in the UK at that time and the nearest outlet was in London. I lived in Leicestershire, halfway up the country. We would go once a month or so, but it was a seriously long drive - about 2 hours either way - when I found this. I couldn't believe how authentic it tasted - saved a fortune in gas and time. The secret is to pressure cook the chicken pieces before frying - that way, they're cooked through and the coating crisps off in the final cooking. I sometimes leave the skin on and sometimes take it off - depends how 'health conscious' I'm feeling on the day. Take some plain flour and a 1/4 teaspoon or so of each herb and spice - dried herbs are best in this case believe it or not! It's hard to be specific about quantities as it will depend on how many pieces of chicken you're going to use - so mince one or two onions, one or two cloves of garlic or use puree from a tube or jar. When you want a break from chicken, find a seafood recipe at Liz's Web site.
Jointed chicken pieces - even sizes Minced onion Garlic puree Plain flour Cinnamon Nutmeg Paprika Chilli Powder Cumin Powder Thyme Sage Chives Salt Pepper Oil for frying – Do not use olive oil as it does not achieve suitable temperature. Method Rub the chicken pieces with the minced onion and garlic puree. Put them in the base of your pressure cooker and bring to 15lb pressure. Cook for 5 minutes. Combine the flour, herbs and spices and put them into a poly bag. Put each chicken piece in and shake until they're well covered with the coating. Shallow fry for 4 minutes, turning half way through or deep fry for 2 minutes or so. It is that easy - promise - and you'll save yourself a fortune in eating out - spend it on yourself instead... And a quick tip here - you can use fish fillets in this way too - no need to pre-cook though, just coat and fry.
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