Lee’s Brown-Bag Fried Chicken

Preparation info
  • Serves


    • Difficulty


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.


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


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