SOUTHERN FRIED CHICKEN

This is the seasoning the way I like it but you can make it hotter
or milder by adjusting the amount of spices and herbs any way
you like.
Southern fried chicken the way they make it in America would
be double-dipped in buttermilk, beaten egg and two coatings of
seasoned breadcrumbs, but either one of the following methods
works well: either dunk the chicken in a mixture of beaten egg and
milk before coating with the breadcrumbs, or dip the chicken in a
thin batter made with plain flour, beaten egg and milk, then coat
with breadcrumbs. (I prefer the latter because the breadcrumbs
stick better this way.)
The quantities below are enough for 12 pieces of chicken.
Chicken pieces (12)
For the seasoning
1 tbsp paprika
1 teaspoon each of: cayenne pepper, onion salt, garlic salt, celery
salt, allspice, chilli powder, black pepper, basil, thyme, marjoram
4 oz (100 g) breadcrumbs
4 tbsp cornmeal or yellow maize flour
For the batter
3 tbsp plain flour
1 egg
1 mug of milk (approximately)
(Plus more flour for dusting)
Oil for frying
Method
1. Remove all chicken skin, trim any fatty pieces, rinse chicken in
cold water and dry the meat thoroughly.
2. Mix all the spices and herbs with the breadcrumbs and
cornmeal in a large deep-sided dish or tray and dust the dry
chicken pieces with a little flour.
3. Make a thin batter with plain flour, egg and milk by making a
well in the flour then beating in the egg with about half the
milk and gradually adding more milk to get the right
consistency.
4. Warm enough oil in a very large pan to completely cover the
chicken (or use an electric deep-fat fryer) and preheat the oven
to Gas Mark 5 (190ºC).
5. Dip the chicken pieces in the thin batter then cover completely
with the breadcrumb mixture.
6. Fry the chicken pieces 3 or 4 at a time for a couple of minutes
until the coating is crisp and golden, then finish in the oven for
about 15 minutes, or until the meat is cooked through.
7. Serve with chips or rice and salad.