This classic fried chicken uses a pre-cooking step to lock in juiciness before deep-frying to a crispy, golden finish, seasoned with an 11-herb blend inspired by a famous leaked original recipe.
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In a large bowl, combine the flour with all 13 herbs and spices: mace, paprika, curry powder, oregano, thyme, sage, savoury, marjoram, bbq spice, seasoned salt, poultry seasoning, black pepper, and salt. Mix thoroughly.
To replicate the tenderness from a pressure fryer, pre-cook the chicken pieces for 6-7 minutes. You can do this by baking them on a sheet pan until they are just partially cooked.
In a separate shallow bowl, whisk together the eggs and milk to create an egg wash.
Take a piece of the pre-cooked chicken and dip it completely into the egg wash.
Transfer the wet chicken to the seasoned flour mixture and toss to coat it completely on all sides.
In a large, heavy-bottomed pot or Dutch oven, heat 4 cups of vegetable oil to 180°C (355°F).
Carefully place the coated chicken pieces into the hot oil, being careful not to overcrowd the pot.
Fry the chicken for 6-7 minutes, turning occasionally, until it's deep golden brown and cooked through.
Remove the fried chicken from the oil and let it drain on a wire rack or a plate lined with paper towels before serving.
Store cooled chicken in an airtight container in the refrigerator for up to 3 days. Reheat at 350°F for 15–20 minutes to restore crispness.
deep-fry thermometer · heavy-bottomed pot or Dutch oven · wire rack
The recipe includes a unique pre-cooking step (typically boiling or steaming) before frying, which ensures the chicken stays juicy inside while the coating crisps up during deep-frying.
Yes, but adjust cooking times—bone-in pieces will need longer in both the pre-cooking and frying stages. Use a meat thermometer to confirm 165°F internal temperature.
Refrigerate in an airtight container for up to 3 days. Reheat in a 350°F oven for 15–20 minutes to restore crispness, or eat cold.
Maintain oil at 325–350°F. Use a kitchen thermometer to monitor; too cool and the coating absorbs oil, too hot and it burns before the inside cooks.
The blend is specific to the original recipe, but paprika, cayenne, and black pepper can be adjusted to taste. Mace and savoury are harder to swap without changing the flavor profile.
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