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Brands
Moroil
Lesieur
Puget
Olivor
Fontoliva
Amadora
Attianese
Fragata
PEPPADEW®
Soleil
Castellino
Cecil Glazes
Recipes
Starters & Salads
Main courses
Snacks
Sauces/Dips
About
Vision, Mission, Values
Activities
Milestones
Our people
Quality
CSR
Financial
Corporate Governance
Food service
Contact
News
Announcement – Appointment of Managing Director
Moroil News December 2022
COMMUNIQUE
Dividend Announcement
Announcement
Notice Condensed Audited Financial Statements for the Financial Year Ended June 30 2022
Announcement - Appointment of Chairman
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Crispy Chicken
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Crispy Chicken
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2 cups all-purpose flour
2/3 tablespoon salt
1/2 tablespoon dried thyme leaves
1/2 tablespoon dried basil leaves
1/3 tablespoon dried oregano leaves
1 tablespoon celery salt
1 tablespoon ground black pepper
1 tablespoon dried mustard
3 tablespoons paprika (original recipe calls for 4 tablespoons)
2 tablespoons garlic salt
1 tablespoon ground ginger
3 tablespoons ground white pepper
2 teaspoons accent Seasoning , optional
1 cup buttermilk
1 large egg
1 chicken , cut into 10 pieces (2 wings, 2 legs, 2 thighs and 2 breasts each cut in half to make 4 breast pieces)
Moroil Sunflower Oil
Method:
Add the spices to a small food processor until they're all uniform in size and the thyme, basil and oregano aren't larger in size anymore.
Add the flour in a bowl with all the herbs and spices and mix with a whisk.
In a second larger bowl add the buttermilk and egg together and whisk until combined.
Add the chicken to the buttermilk mixture for 20-30 minutes.
Remove chicken from the buttermilk soak and let any excess buttermilk drip off.
Dredge the chicken pieces in the flour mixture on all sides, then shake off the excess coating.
Let it rest on a cookie sheet for 20-30 minutes.
Add oil to a deep fryer or a large pot that is at least 5 inches high so that the chicken can be fully submerged.
Heat the oil to 350 degrees and fry in small batches for 15-18 minutes.
Remove the chicken from the oil and add to a drying rack on top of a clean cookie sheet.
If you add it to a paper towel or newspaper the bottom of the chicken will steam from the heat and become soft.
Delicious with Moroil Sunflower Oil