Lee’s Brown-Bag Fried Chicken

Name: Lee’s Brown-Bag Fried Chicken
Yield: Serves 2-4
Ingredients: 2 good chicken legs; 2 teaspoons ground white pepper; 2 good chicken breasts, preferably with the wing bone attached; 1 tablespoon dried oregano, crumbled; 2 beaten free-range eggs; 100 ml evaporated milk; 1 tablespoon dried rosemary, crumbled; 1 tablespoon dried thyme; 2 teaspoons cayenne pepper; 7 tablespoons plain white flour; 1 tablespoon flaked sea salt; approx. 1 litre sunflower oil, for frying

Preparation info

Serves
2-4

Difficulty
Easy

Appears in

What to Eat Now (Spring & Summer)

By Valentine Warner

Published 2009

About

My mum’s friend Lee boasted a lot about his secret fried chicken. ‘Get on with it!’ we all cried. With the cook in his turban, earrings, black scarf and cowboy boots, duding around a Dorset country kitchen, it was an odd combo meal in the making, but I ain’t tasted any fricken chicken like it.

Ingredients

2 good chicken breasts, preferably with the wing bone attached
2 good chicken legs
approx. 1 litre

Main course

Method

Rinse the chicken, then pat it dry with kitchen paper. Leaving the skin on the chicken pieces, cut the legs in 2 at the joint between the thigh and the leg, and cut the breasts at a diagonal angle into 2, cutting the wing from the breast so that there is a good lollipop-sized mouthful attached to the bone.

To make the coating, tip into a large, strong polythene bag the flour, all the he