Disclaimer: This is not the actual recipe, but it is extreamly close.
1. In a large mixing bowl, thoroughly beat 2 eggs, 1/2 cup of milk, 1/2 teaspoon of soy sauce, and 1/2 teaspoon of Worcestershire sauce together.
2.Using the flat of a large cook's knife and a corner of a choppig board, grind 2 large garlic cloves into a paste with 1/2 teaspoon of salt and beat into the mixture.
3.Add 1/2 tablespoon of finely chopped fresh parsley, 1 Knorr chicken stock cube, and about 1/6 cup of flour.
4.Beat in thououghly to avoid any lumps.
5.Separate about 1/4 cup of flour onto a tray for rolling the chicken pieces.
6.In a second large mixing bowl, thoroughly combine 1/4 cup of flour and 4oz fine fresh breadcrumbs(make your own breadcrumbs, don't open a packet).
7.Crush 2 teaspoons black peppercorns on the chopping board under the heel of the large cook's knife and add to flour.
8.Blend in 1/2 teaspoon of garlic powder(not garlic salt, but dried powdered garlic), 1/2 teaspoon of onion powder(not onion salt...), and 1/2 teaspoon of paprika, mixing together well with your fingers.
9.Heat oil in a deep fat fryer to 360 degrees F(Oil temperature is crucial, as too hot oil will burn the coating before the chicken inside is fully cooked, while too cool will mean the crumbs and flour absorb the oil to become soggy).
10.Roll each piece of chicken in the flour on the tray until thoroughly coated(If the flour starts to run out before you have finished coating your chicken, simply top the tray up with extra plain flour).
11.Immerse into the egg and milk mixture in the first mixing bowl.
12.Roll in the flour/breadcrumbs boul until totally coated.
13.Lower gently into the hot oil and fry until golden brown in color-3 or 4 minutes approximately.
14.Remove from oil and drain on a tray covered in paper towels. For an alternative finish, serve in a thin cardboard box that soaks up the surplus oil and subsequently transfers it to your clothes.
Come to Big Ghief's
14 years ago