MFC - Mummy's Fried Chicken
Ingredients:
- Chicken thighs (this recipe makes enough batter to easily coat up to 12 thighs)
- 1 can of Coconut Cream
- 2 cups of Cornflour (depending on how many chicken thighs you are using)
- 1/2 tsp Cumin
- 1/2 tsp Smoked Paprika
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Tumeric
- 1/2 tsp All purpose Seasoning Powder
- 1 tsp Salt
- Oil for frying
Method:
- Pour the coconut cream into a large bowl and add all of the spices
- Mix thoroughly
- Add the chicken thighs and set aside
- Put the cornflour in a separate bowl and set aside
- Heat the oil in a frypan (I use my electric frypan, but however you do it is fine)
- Once the oil is super hot, take the chicken, one piece at a time, and place it in the cornflour
- Press the cornflour really well into the chicken
- Turn it over and press the cornflour in on the other side.
- Make sure the chicken is well coated and there is none of the coconut cream mixture showing.
- Place the chicken into the hot oil and fry for about 6-7 minutes each side until the chicken is cooked through
- Drain on some paper towel
- Repeat with the remaining chicken, drain and serve!
NOTES:
I have done this with both Chicken thighs and Chicken breast fillets. They both work really well, although I feel like the coating sticks better and is crispier with the thighs. Thighs are my go to now.
You can easily change the spices to anything you like. You could add chilli if you like it hot, or some Greek seasoning would be great too!