Nat’s pretty handy at making fried chicken but he’s one of those Jamie Oliver cooks that just chucks a bit of this and a bit of that into the dish. Often when he recreates it is slightly different but still tastes amazing. This is a base recipe that you can play around with a wee bit depending on what you have in the pantry.

Ingredients

• 1 cup cornflour
• 1 cup flour
• 3 Tbsp ground cumin
• 3 Tbsp brown sugar
• 2 Tbsp paprika
• 2 Tbsp onion salt
• 1 Tbsp thyme, dried
• 1 Tbsp marjoram, dried
• 1 Tbsp salt
• 1 Tbsp coriander, dried
• 1 Tbsp tarragon, dried
• 1 Tbsp sage, dried
• 600g boneless, skinless chicken thighs, thinly sliced into strips
• 2 eggs
• 1 cup milk
• 1 Tbsp cornflour
• Rice bran oil for frying

Method

Mix first 12 ingredients together and place half in a large zip lock bag.

In a separate bowl whisk eggs, milk and 1 Tbsp cornflour.

Dip chicken strips in egg mixture then place in bag and shake vigorously. You may have to do it in stages. Once you have coated all of the chicken strips, carefully place chicken back in the egg mixture and then back into bag and shake through the second lot of flour mixture.

Heat 2cm of oil in a large frypan to around 170°C. Fry chicken until golden in batches, you will need to turn them over (NB if you overcrowd the pan it won’t cook).

Serve with your favourite dipping sauce as a snack or in wraps for dinner.

Enjoy!