Saturday, 4 February 2012

MFC (mummy's fried chicken)

One of my resolutions this year was to eat less processed and take away food. We limited ourselves to one takeaway a month and am pleased to say that's all we had in January. Each week we do a meal plan we mostly stick to. This weeks went slightly out the window when we changed one nights for another then fancied something completely different last night, but it worked OK in the end. Saturday night is home made take away food or try a new recipe night. So we had MFC.

The idea came from book of program Economy Gastronomy that was on a few years ago and was one I played with a bit. My spiced flour is a little different as I couldn't have celery of any form back then, and celery salt was in the ingredients list. So in my flour I have

100g flour
1 tsp ground cumin
1/2 teaspoon cayenne pepper
1 tsp salt
1/2 English mustard powder
1 tsp onion granules

Now and again I substitute to cayenne for smoked paprika. 

I usually use 4 thighs with skin ( there is only 2 of us so I use 2 bits per portion and it's more than enough, a mix of drumsticks and thighs would work well or even breast portions I would think. It's all started by bringing the chicken up to the boil in some water, which you can add thyme and a garlic head to if you like, and simmering and cook for around 30 minutes.  Then turn the heat off and let the chicken cooked in the stock that's just been made from chicken.  
in a bowl able to fit the chicken pieces in pour some milk and in another put your flour/spice mix.  

Dunk the chicken into the flour, then the milk, then the flour again.  Repeat with all the pieces. 

Preheat your deep fry pan or your saucepan with oil in ( be careful if this is the case) to around 170 degrees C and cook in batches if need be for 5 minutes, turning once until gloriously brown and crispy.  Drain on kitchen paper.  And enjoy knowing you've not had to drag yourself out in the snow and pay a fortune for this :o)