Ever since we went to our cousin Joanne’s house for Sunday lunch and she served spicy coated chicken Joe has continued to say these words “Why can’t you make Joanne chicken”, over and over again. Now I am certain that this chicken is not a patch on hers, she is a seasoned pro and glides effortlessly around the kitchen preparing food whilst still taking care of, then 2 now 3 children. Sebastian is only 2 weeks old and I cannot put myself in the same time management league as that. I do like to rise to a challenge and this version of my chicken got a thumbs up from Joe, phew I was beginning to lose hope. As this is a thumbs up recipe I will share it with you and see what you think.
I also employed a method of preparing the chicken called brining, inspired my my friend Andy and the noises of food contentment that occurred round the table when he employed the method I thought I would give it a go. Why brine chicken? It makes your chicken tender, helps to prevent it from drying out during the cooking process and enhances the flavour. There are a number of different guides to brining chicken, both hot and cold water methods, on the internet but this is what I did. Add 1/2 cup of white vinegar, 1/2 cup sugar and 1/2 cup salt to a large bowl add enough water to dissolve the salt and sugar. Next add the chicken and top with enough water to cover the chicken. Place the bowl in the fridge and leave for 4-6 hours. Remove the chicken and place on a plate lined with kitchen paper. Place it back into the fridge and allow it to air dry. This was enough for 8 drumsticks.
you will need;
8 chicken drumsticks
2tsp garlic powder
2tsp dried oregano
2tsp dried thyme
2tsp cayenne pepper
1tsp dried chilli flakes
2tsp coarsely ground black pepper
sunflower or corn oil for frying
2 eggs, beaten
- Mix the spices and the flour together on a plate.
- Take your pre-brined chicken and press into the spicy flour mix. Next coat in the beaten egg. Return to the flour for a second coat.
- Repeat this process with all of the chicken.
- Heat the oil in a pan place each chicken leg in turning quickly so that the leg has a slight and even coating of oil and then remove and place on a baking tray. I chose to oven the chicken as a healthier option to frying for the entire cooking process.
- Place the baking tray in a pre-heated oven at 180C for 25-30minutes.