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
Method:
- 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