Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 c Plain flour
1/2 ts Paprika
1 c Buttermilk
1 ts Baking powder
2 Chickens 1.2-1.5kg each,
Jointed, soaked overnight in
Salted water to
Cover, wiped dry with
Absorbent paper
Vegetable oil, for frying
1/4 c Plain flour, extra
1 1/2 c Milk

Combine flour with paprika, 2 1/2 tsps salt and 1/4 tsp freshly ground
black pepper and mix well. Combine buttermilk with baking powder.
Dip chicken pieces in buttermilk mixture then dredge in flour mixture
to coat. Transfer to a tray in a single layer and refrigerate for 2
hours.

In a heavy frying pan, heat enough oil to cover base by 1cm to 190C.
Add chicken to frying pan in a single layer (do not crowd). Fry,
uncovered, until golden on both sides, turning once. Reduce oil
temperature to 120C, cover and cook for 25 mins longer, or until
chicken is tender. Drain on absorbent paper and keep warm.

Pour all but 1/4 cup of oil from the pan. Add extra flour to hot oil
and stir constantly over heat until flour is lightly browned.
Gradually blend in the milk and 1 cup of water and stir over medium
heat until the sauce boils and thickens, adding more water if
necessary. Season to taste and serve in a jug passed separately with
the chicken. From: Sherree Johansson Date: 05-25-95
(159) Fido: Cooking

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