Ingredients
1 Chicken, cut into 8 pieces
1 Cup butter milk
1/2 tsp ground cloves
1/2 tsp ground ginger
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp cayenne pepper (Optional)
Salt and pepper
2 Cups flour
Oil for frying
1 Cup butter milk
1/2 tsp ground cloves
1/2 tsp ground ginger
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp cayenne pepper (Optional)
Salt and pepper
2 Cups flour
Oil for frying
Method
- Wash chicken pieces and pat dry.
- Combine spices in a bowl, season with salt and pepper.
- Mix half the spices with butter milk in a large bowl.
- Mix the other half with flour and season.
- Place chicken pieces into butter milk mixture.
- Cover and chill in refrigerator for 12 to 24 hours or overnight.
- Heat oil in a large bowl over medium high heat or deep fry.
- Lift chicken pieces from butter milk.
- Coat each piece thoroughly with flour mixture.
- Place few chicken pieces in the hot oil, fry for about 6 to 8 minutes per side.
- Drain on paper towels.
- Serve hot with French fries, ketchup and coleslaw.
- Combine spices in a bowl, season with salt and pepper.
- Mix half the spices with butter milk in a large bowl.
- Mix the other half with flour and season.
- Place chicken pieces into butter milk mixture.
- Cover and chill in refrigerator for 12 to 24 hours or overnight.
- Heat oil in a large bowl over medium high heat or deep fry.
- Lift chicken pieces from butter milk.
- Coat each piece thoroughly with flour mixture.
- Place few chicken pieces in the hot oil, fry for about 6 to 8 minutes per side.
- Drain on paper towels.
- Serve hot with French fries, ketchup and coleslaw.
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