8 chicken thighs
250g plain flour
1tsp cayenne pepper
1/2 tsp chilli powder
1/2 tsp each of dried chervil, parsley, chives and tarragon
1/2 tsp celery salt
1/2 tsp garlic powder or granules
1 level tsp salt
Black pepper to taste
Oil for cooking
Whisk the chilli, cayenne pepper and paprika into the milk. Place the chicken portions into the milk and soak for four to five hours.
Sieve flour and salt into a bowl and stir in the herbs, celery salt and garlic.
Prepare a baking tray with sufficient oil to coat the whole tray thinly. Heat the oven to 200 degrees C.
Lift each piece of chicken out of the milk mixture and shake off the excess liquid, then dip into the seasoned flour and coat well. Place each piece of the chicken on the baking tray and put in the oven.
Cook for 25-30 minutes until crispy and golden.
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