Traditional Fried Chicken
Serves 8
2 tiny chickens, every remove
8 pieces
250g/9oz flour
1 teaspoon salt
1
⁄2 teaspoon mustard powder
1
⁄2 teaspoon ground black pepper
400g/14oz lard
For the gravy
25g/1oz butter molten
1 tablespoon flour
175ml/6fl oz stock
50ml/2fl oz coffee cream
salt and freshly ground black pepper
• Wash each bit of chicken underneath cold running water. Pat dry with
kitchen paper.
• place the flour, salt, mustard and pepper in a very massive bag. Shake to mix
the ingredients. Drop the chicken items into the bag some at a time,
and shake the bag smartly until each bit is completely coated.
Remove the chicken items from the bag, and shake off the surplus flour.
• Heat the lard in a very serious frypan over medium heat. The fact ought to
fill the pan to a depth of regarding 5cm/2in. Add a lot of lard if necessary.
• once the fat is hot however not smoking, begin cooking the chicken. Put in the
thigh and legs initial, and canopy the pan. carry the quilt often to
check that the chicken isn't burning. once it turns a dark brown, flip
each piece over, cover, and once more cook till dark brown. Cook the
other chicken items within the same means.
• to form the gravy, pour out the cooking fat from the pan and replace it
with the butter, then stir within the flour. once bubbly, stir within the stock and
cream, and cook till the sauce thickens. Season with salt and pepper.
Serve the sauce one by one.
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