This is the crunchiest and spiciest fried chicken I’ve ever tasted at home! It is well served both hot and cold and has been a picnic favourite in my family for years.
3 cups all-purpose flour
1 tablespoon garlic salt
1 tablespoon ground black pepper
1 tablespoon paprika
teaspoon poultry seasoning
1 cup all-purpose flour
1 teaspoon salt
Half teaspoon ground black pepper
2 egg yolks, beaten
1 cup beer or water
1 L vegetable oil for fry
1 (3 pounds) whole chicken, cut into pieces
In a medium bowl, mix together 3 cups of flour, garlic salt, 1 tablespoon black pepper, paprika, and poultry seasoning. In a separate bowl, mix ¼ cup flour, salt, ¼ teaspoon pepper, egg yolk, and beer together. You may need to thin out with additional beer if the mixture is too thick.
Heat the oil in a deep frying pan to 175°C. Wet each piece of chicken with a little water and dip it in the dry mixture. Discard the excess and dip into the wet mixture, then dip into the dry mixture again.
Carefully place the chicken pieces in the hot oil. Fry for 15 to 18 minutes, or until well browned. Small pieces won’t take long. Large pieces may take longer. Remove and drain on paper towels before serving.