Spice & Flour Mix:

  • 120g white flour
  • 1 teaspoon salt
  • 1.5 tbsp white pepper
  • 1 tsp of black pepepr
  • 1.5 tbsp white pepper
  • 1 teaspoon of oregano, thyme, sage each. Or 1 tbsp of mixed herbs
  • 2 tbsp of paprika
  • 1 tbsp garlic powder
  • 3 chunks of Peparami beef jerky, grated finely
  • 8 Mixed Chicken legs/thighs
  • 1 Egg, whisked


Dunk the chicken in the egg, and let excess drip off

  • Dip the chicken into the spice mix and ensure even coating. Do for all pieces of chicken.
  • Bring a high sided pot of oil, at least 2cm high, to c. 180 degrees celsius
  • Fry in small batches ensuring pieces aren’t touching, around 6 minutes per side until internal temperature of the chicken is 75 degrees celsius.
  • Leave to cool and for oil to drain off on the side
  • Serve with freshly grated jerky if desired