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   


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