Pinguy's Fried Chicken

Long story short but my freezer broke so had to cook all the meat in the freezer.

I used this opportunity to refine my fried chicken recipe. I think I may have finally refined it to the point where I am happy with it.

For anyone that wants to try my fried chicken recipe you need to put.

• 1 teaspoon of Cajun Seasoning (Schwartz if you can find it)
• 1 teaspoon of Paprika
• 1 teaspoon of Salt
• 1 teaspoon of Celery Salt
  

In a zip bag or plastic container with 32oz (900ml/1ltr) of water (or pineapple juice as the enzymes help tenderize the meat) and soak the chicken in the fridge for 3hrs. You can soak it for longer but found 3hrs to be enough.

Once soaked take out the chicken and heat up some oil. You need to get the oil to 375F (190C) before frying.

While you wait for the oil to heat up grab a cup (14oz/400ml) and add:

• 1 teaspoon of Cajun Seasoning (Schwartz if you can find it)
• 1 teaspoon of Paprika
• 1 teaspoon of Onion Salt
• 1 teaspoon of Celery Salt
• 1 teaspoon ground Majoram
• 1 teaspoon ground Sage
• 1 teaspoon ground Basil
• 1 teaspoon ground Oregano
• 1/2 teaspoon of Ginger Powder
• 1 teaspoon Cayenne Pepper
• 1 teaspoon of Garlic Powder
• 1 teaspoon of Aromat. If you can't get it use Accent Seasoning or any MSG based seasoning.
• 1 teaspoon of Ground Tellicherry Pepper. Any Black Pepper will do I just like Tellicherry.
• 1 teaspoon of Salt
• 1/2 teaspoon of Ground White Pepper
• 1 teaspoon of Brown Sugar
  

Then add 1 tablespoon of Corn starch and fill the rest of the cup with self-raising Flour.

Next add two eggs and a cup of milk to a bowl and whisk.

Now blend up the spices/herbs and flour and place onto a plate. Take the Chicken out from the Brine and cover it in the flour and spices mix (use one hand to take out the chicken from the brine and the other to cover the chicken in flour/spice mix so you don't get the mix to wet). Once fully covered dip the chicken into the Milk -n- Egg dip and cover it again in the flour and spices mix and make sure there is no wet patches then place onto a drying tray

Once all the chicken is covered in the flour/herb/spice mix and the oil is hot enough, cook the chicken. This can take anywhere from 8 to 13mins. So just try and judge when it's ready. The size of chicken and how quickly the oil cools down by the amount of chicken you cook in one go all play a factor so it isn't an exact science when the chicken is cooked. Just make sure the chicken is fully emerged in the oil or you will get soggy skin.

If the cooked Chicken is to dark you can try cooking the Chicken at a lower temperature (8-10 Mins at 320F (160C) then raising the heat to 375F (190C) to brown it off.

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