Fried Chicken & Marinade
4 teaspoons fine salt
3 cups self raising flour
3 tsp ground black pepper
2 1/2 tsp McCormicks Season-all
1 1/2 tsp chicken stock powder
1 1/2 tsp MSG
3/4 tsp 5 spice powder
3/4 tsp mustard powder
3/4 tsp garlic salt
3/4 tsp celery seed powder
3/4 tsp onion salt
3/4 tsp dried mint flakes
3/4 tsp sage ground
ButterMilk Brine & Marinade :
4 cups full cream milk
2 tbl lemon juice
3 egg whites
1 whole egg
1 tsp salt
1/2 tsp chicken stock powder
Add all spices & flour to a large bowl & whisk well Marinade chicken for 3
hours turning occassionally Out of buttermilk do not drain! Straight into
flour coat liberally well Set pieces on platter in fridge not touching 1
hour to set then recoat Set in fridge a further 20 minutes Deep fry 4 mins
each side @ 180c in the best oil you can afford & drain well on absorbent
paper Oven bake on a cake tray for 20 mins uncovered
Tip Because the egg is in the marinade it well gell to the flour mix like
glue.
The whitest most suculent chicken not pressure fried ever