Fried chicken with breading

Ingredients for 1 servings:

• 5 chicken legs (drumsticks), preferably from free-range farming
• 200 ml milk
• 1 tsp basil
• Parsley
• 200 g flour
• 100 g breadcrumbs
• 1 tsp salt
• tsp pepper, black and white
• ½ tsp cumin, ground
• 2 tsp sweet paprika powder
• 1 tsp paprika powder, hot
• 1 tsp garlic powder or 1-2 cloves
• some nutmeg
• ½ tsp baking powder

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Chicken thighs with thick herb breading

Wash the chicken pieces thoroughly and remove the skin. Mix the flour, breadcrumbs, baking powder, salt, and spices (in a freezer bag). Stir some of this mixture into the milk until it reaches a creamy consistency. Soak the chicken pieces thoroughly in the batter. I always use a large mug when making just one batch. Pour in the batter and dip the chicken thighs. Then place them in the freezer bag with the breading mixture and shake well. If you like a lot of breading, you can repeat the process if you have batter and breading mixture left over. Deep-fry the breaded pieces at 170°C for about 7-10 minutes, until the pieces float to the top and look golden brown. Drain off any excess fat, place on kitchen paper, and pat dry well. Serve with barbecue sauce or sweet and sour sauce, for example. You can, of course, use other chicken pieces or fillets.