Southern Style Fried Chicken

saucepan, frying pan or oven tray or deep fat fryer and mixing bowls

300ml milk
1 tsp lemon juice
8 chicken thighs or drumsticks
100g Doves Farm Organic Plain White Flour
1 tsp cumin
1 tsp sweet paprika
1 tsp allspice
1 tsp turmeric
1/8 tsp salt
1/8 tsp pepper
2 eggs
100g breadcrumbs
oil, for frying

180°C, Fan 160°C, 350°F, Gas 4

1. Put the milk into a saucepan and lemon juice and stir to combine.
2. Add the chicken pieces, cover and refrigerate for 2–9 hours.
3. Put the saucepan over a gentle heat and bring to a simmer.
4. Poach the chicken in the milk for 7-15 minutes until cooked. Remove the chicken from the milk and dispose of the milk.
5. Put the flour, cumin, paprika, allspice, turmeric, salt and pepper into a mixing bowl and stir to combine.
6. Put the eggs into a second bowl and beat well.
7. Put the breadcrumbs into a third bowl.
8. One by one, dip the chicken pieces into the flour bowl, turning them so they are covered with flour.
9. Dip the floured chicken into the egg bowl covering them in egg.
10. Lastly dip the chicken into the breadcrumb bowl making sure they are coated all over with the crumb.
11. Lay the crumbed chicken on a plate and chill until ready to cook.
12. Put some oil into a frying pan or oven tray over a medium heat OR heat some oil in a deep fat fryer according to the manufacturer’s instructions.
13. Add the chicken to the pan and cook for 10-30 minutes until crisp and golden, turning at least once during cooking.