Topic: LFC & Chips

[JerryM]

alas nothing to do with the cop. the L is for Louisiana

the dish is mainly to give the kids a respite from the curry.

this place is on my list of places i'd like to visit http://www.jacquesimoscafe.com/

there's one problem with this recipe - u ideally need 2 off frier's (one for the chips and one for the chicken) as it's difficult to keep the batter crisp and or the chips hot. u also get build up of debris from the flour in the frier quicker than just cooking chips

anyhow the recipe:

chicken 1 kg (for 4 persons, i buy frozen and use breast)
carnation milk small tin 6 oz/150g
egg 1 off
plain flour 6 oz/160g
salt 1/2 tsp per kg chicken
white pepper 2 tsp per kg chicken
plastic bag ie from a loaf of bread

method:

1) make the batter - mix 4oz carnation, 2 oz water, 1 off egg in a bowl
2) put the flour in the plastic bag
3) cut the chicken into pieces and wash in water and drain
4) mix the salt & pepper into the chicken
5) put 1 off piece chicken into the batter and then into the flour
6) when 6 off pieces of chicken are in the bag give the bag a shake up & down (holding it closed at the top)
7) then shake ea piece and put in the fryer at 180 C
8 ) cook for 5/6 mins or until the chicken floats
9) have your chips ready (lots, i use frozen american fries)

any questions or difficulties just ask.