Crispy Fried Chicken


  • 300ml milk
  • 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 dry breadcrumbs
  • oil


  1. Put the milk into a saucepan, add the chicken pieces, cover and refrigerate for 2–9 hours.
  2. Put the saucepan over a gentle heat and bring to a simmer.
  3. Poach the chicken in the milk for 7- 15 minutes until cooked. Remove the chicken from the milk, leave the milk to cool and dispose of the milk.
  4. Put the flour into a mixing bowl, add the cumin, paprika, allspice, turmeric, salt and pepper and stir to combine.
  5. Put the eggs into a second bowl and beat well.
  6. Put the breadcrumbs into a third bowl.
  7. One by one, dip the chicken pieces into the flour bowl, turning them so they are covered with flour.
  8. Dip the floured chicken pieces into the egg bowl ensuring they are covered in egg.
  9. Lastly, dip the chicken pieces into the breadcrumb bowl making sure they are coated all over with the crumb.
  10. Oil a frying pan or oven tray and fry or bake the chicken pieces for 25 - 30 minutes, turning at least once during cooking.