Fried Chicken


This is another great chicken recipe that makes two dishes in one go: fried chicken and a chicken soup. Use the broth to cook some pasta or rice and make a soupy meal. You can also add an extra egg to the leftover marinade and make a quick omelette for after your soup.


  • 1 × 1.25 kg (2 lb 12 oz) chicken with skin, cut into 8 pieces
  • 3 sage leaves
  • 1 carrot, cut into 2 or 3 chunks
  • 1 celery stalk, cut into 3 or 4 chunks
  • 2 garlic cloves
  • 2 eggs
  • ½ teaspoon sweet paprika
  • 90 g (¾ cup) plain (all-purpose) flour
  • light olive oil or vegetable oil, for shallow-frying


Rinse the chicken and put in a large saucepan with the sage, carrot, celery and one garlic clove. Cover with 1 litre (4 cups) of cold water and season with salt. Bring to the boil, uncovered, then lower the heat slightly to medium. Simmer for another 15 minutes, then remove from the heat. The chicken will be just boiled, not overcooked.

Remove the chicken with a slotted spoon to a plate and pat dry with kitchen paper. (At this stage you’re left with the basis of a very good chicken broth in the saucepan. Add another cupful of water and simmer the soup for another 45 minutes. Store in the fridge or freezer until needed.)

Whip the eggs in a shallow bowl. Finely chop the remaining garlic and add to the egg with the paprika and a little salt. Put the chicken pieces in the egg, turning to coat them well, then leave to marinate for 10–15 minutes.

Put the flour on a flat plate. Heat enough oil for shallow-frying in a frying pan or wide saucepan. Lift the chicken out of the marinade, shaking off any excess egg, then pat in the flour, pressing down gently with your palm so that the flour sticks. Fry the chicken in the hot oil until it is deeply golden and crispy on both sides. Serve with lemon wedges if you like.