Chicken in a Basket

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Use chicken legs only for chicken in a basket. They can be taken from a carcass where the breast portions have been used for another recipe, or they can be specially purchased chicken-leg portions. Deep-fried so they are deliciously crispy the pieces are best served hot, but are also good cold for a picnic. Serve them in the traditional manner arranged in a basket lined with a gay napkin so that they can be picked up and eaten with the fingers. Provide extra paper napkins.

Ingredients

  • 4 chicken joints, leg portions
  • seasoned flour
  • beaten egg
  • fresh white breadcrumbs
  • fat for deep-frying

    Method

    Remove the skin from the chicken portions. Cut each portion through at the joint to make two pieces, so that in all you have eight small pieces of chicken – smaller pieces of chicken deep-fry more evenly and quickly.

    Dust the pieces with seasoned flour, then dip in lightly beaten egg and finally roll in fresh white breadcrumbs. Chill the pieces for 1 hour so that the coating sets.

    Place in a frying basket and fry in hot deep fat for 8–10 minutes, by which time they should be crisp, brown and cooked through. Serve hot.