Monday, March 22, 2010

Fried chicken with rosemary

I did not make a very neat or thorough job of coating my chicken pieces. The mystery is that the chicken emerged from the frying pan with what appeared to be a complete, crispy covering.

Plateful of plain flour
1tbs rosemary leaves, chopped (I used an old coffee grinder)
Pepper (black, cayenne, or both)
1 egg, beaten
6 chicken drumsticks
Sunflower oil

Mix the flour with the rosemary and seasonings. Dip the chicken pieces in the egg, and roll them in the flour. Lay them on a rack (as above) until you're ready to fry them.

Half fill a large frying pan with the oil, and place on a low to medium heat. After about five minutes, drop in a tiny piece of bread. If it sizzles readily, place the chicken pieces in the oil. Once they're frying, you can turn down the heat almost to the minimum.

Cook for 30 minutes, turning once. Remove to paper towels before serving.


Caroline N said...

Just a quick note to say how much I enjoyed your "aubergine" book - I refer to it regularly, so thanks very much! These chicken drumsticks sound delicious - how do you dispose of the used oil? Do you just decant back into the empty bottle and put out with your regular rubbish?

Nicholas Clee said...

Thanks for the nice comment, Caroline.

I must admit that I usually tip used fat into food recycling bags, hoping that they will hold. They usually do