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OUR SUPABARN BROCHURE IS FULL
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Fried Chicken

SERVES: 4

TOTAL TIME: 1 HOUR

  • 1 whole chicken (2 breasts, 2 thighs, 2 drumsticks, 2 wings)

  • 2 L vegetable oil, for frying

  • 1 egg white

  • 1 ½ cups plain flour

  • 1 tbsp brown sugar

  • 1 tbsp salt


For the Spice Mix:

  • 1 tbsp paprika

  • 2 tsp onion salt

  • 1 tsp chili powder

  • 1 tsp black pepper

  • ½ tsp celery salt

  • ½ teaspoon dried sage

  • ½ tsp garlic powder

  • ½ tsp ground allspice

  • ½ tsp dried oregano

  • ½ tsp dried basil

  • ½ tsp dried marjoram

  1. Preheat oil to 180ºC.

  2. Mix together all the spice mix ingredients.

  3. Combine spice mix with flour, brown sugar and salt.

  4. Dip chicken pieces into egg white to lightly coat then transfer to flour mix. Turn a few times and make sure the flour mix is really stuck to the chicken. Repeat with all the chicken pieces.

  5. Fry chicken in batches. Breasts and wings should take 12 to 14 minutes, and legs and thighs will need a few more minutes. Chicken pieces are done when a thermometer inserted into the thickest part reads 75ºC.

  6. Drain chicken on paper towel when it comes out of fryer and serve hot.

 

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