Hello all
Made the fried chicken, it was magnificent.

I ended up using garlic salt, cayenne pepper, smoked paprika, cumin, mustard powder and a fuckload of black pepper mixed in with my breadcrumbs. The end result was very tasty, but rather fucking spicy.

I quickly shallow fried it in a wok (about 2 minutes either side) before baking it for 5-10 minutes on 200c. So, so juicy, NOM!
( Agnostic Antichrist Baltimora, Thu 27 Oct 2011, 19:26, 1 reply, 14 years ago)

=DDDDDDDD <h1><marquee><blink>=D</blink></marquee></h1>
You got any pictures? what did you do with it? condiments?
( G/PP &#128169;&#128169;&#128169;&#128169;&#128169;&#128, Thu 27 Oct 2011, 19:28, Reply)

Aye, going to start typing up the recipe in a minute
Only did them as finger food tonight, wanted to work out the recipe I'd use. Going to do loads of them tomorrow, methinks.
( Agnostic Antichrist Baltimora, Thu 27 Oct 2011, 19:30, Reply)

And I'm currently thinking I should have left them to rest on kitchen paper
The grease is currently making me feel a little sick.
( Agnostic Antichrist Baltimora, Thu 27 Oct 2011, 19:34, Reply)

Oh shit, that's quite a key point to frying anything really, should have mentioned that.
For a really nice dip, mix a big lot of mayo, with two teaspoons of honey and one of grainy mustard. Or you can mix mayo, creme fresh and blue cheese.
( G/PP &#128169;&#128169;&#128169;&#128169;&#128169;&#128, Thu 27 Oct 2011, 19:39, Reply)

I know, I really should have thought of that, feel a little foolish I didn't think to do it tbh

( Agnostic Antichrist Baltimora, Thu 27 Oct 2011, 19:40, Reply)

Never mind, it's one thing to know why to do something in cookery because you've been told, it's quite another to know to do something because you've made a mistake.
Ma' always said "You don't learn by the things you do right". Oh man, that's my next tattoo.
( G/PP &#128169;&#128169;&#128169;&#128169;&#128169;&#128, Thu 27 Oct 2011, 19:48, Reply)

Typed up, just posted it on FB

( Agnostic Antichrist Baltimora, Thu 27 Oct 2011, 20:16, Reply)