Home Cook: Sumiitra Yiohan Sooriaarratchi
1 whole free range chicken – Cut into pieces
1 1/2 180g All purpose flour
12g (4 oz) Bicarbonate of soda
1 pkt Dry good season Italian dressing powder -***Optional – see recipe below.
2 or 3 eggs
2/3 cup (160ml) Milk
1 table spoon (15g) Black pepper
Coconut Oil, lard or peanut oil to cover the bottom of a skillet (1/2 – 1 inch / 1.3 -2.5 cm deep)
1 envelope of powdered tomato soup mix – Optional
1 table spoon Chili powder – I use chili powder because I prefer a spicy flavor
Salt and pepper to taste
Mix batter: Beat two or three eggs in a medium large bowl. Add 2/3 cup milk (160ml) whisk to a blend and set aside.
Mix dry stuff: In a large bowl mix the soup mix (I used chili powder because I prefer a spicy taste), Italian dressing (optional), black pepper and flour together.
Coat the chicken: Take a piece of chicken and dip it into the batter. Then place it in the flour mixture and cover the chicken with it. Set the coated chicken aside.
Fry it up: Heat oil in a large skillet until it simmers but doesn’t smoke (about 350 degrees Fahrenheit / 175 C). Using tongs, carefully place the chicken pieces skin-side down into the skillet and fry them over medium heat. Leave the pieces in there for about 25 to 30 minutes, turning and flipping over occasionally.
***Don’t add the chicken to the oil until the oil is hot or you’ll end up with greasy chicken.
De-grease the chicken: Remove the pieces from the skillet and drain the grease onto paper towels or a clean kitchen cloth (such as a tea towel).
Serve with mashed potatoes, gravy, coleslaw, corn on the cob, homemade french fries and root beer.
*** Good Seasons Italian Dressing – 1 table spoon each of garlic-salt (3 parts salt & 1 part garlic powder), onion powder, sugar, dried parsley. Add 2 table spoons each of dried oregano and salt. Add 1 teaspoon each of freshly ground pepper and dried basil. Finally add 1/2 a teaspoon each of dried thyme and celery salt.