Mike's Fried ChickenMike Reid
- 15g ground oregano
- 15g chilli powder
- 15g dried ginger
- 15g dried cumin
- 15g dried turmeric
- 15g pepper
- 30g salt
- 75g paprika
- 50g onion powder
- 15g garlic powder
- 100g rice flour
- 100g Plain Flour
- 200g rolled oats
- 100ml Mayonnaise
- 50g Sriracha
- Season to taste
- 150g Chicken, corn fed bone in
- Frying oil
- 150ml buttermilk
- Coriander cress to garnish
- Sriracha mayonnaise
- Combine all spices and lightly toast them off in a medium heated pan for 5 minutes
- Leave to cool and add remaining ingredients
- Place your chicken in the buttermilk and cover both sides
- Coat your chicken in your flour and spice mix
- Fry in Vegetable oil until golden and crisp then leave on some drainage paper to absorb the excess oil
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