For Preparing Chicken1
Medium Fresh Whole Chicken (Cut into pieces)2
Tablespoon Sea Salt 6
Cup cold water
For Breading Flour1
Teaspoon Chili Powder 1
Teaspoon Basil Leaves (Ground)1/4
Teaspoon Sage Leaves (Ground)1
Teaspoon White Pepper (Ground)1/2
Teaspoon Paprika 1 1/2
Teaspoon Garlic Powder 1/2
Teaspoon Ginger Powder 1 1/2
Teaspoon Onion Powder 1/4
Teaspoon Rosemary (Ground)1/4
Teaspoon Oregano (Ground)2
Teaspoon Salt 3 1/2
Cup All Purpose Flour
For Binding Mixture4
Large Eggs 140
Add Sea Salt & Cold Water into large mixing bowl then stir the water until salt get completely dilute into it. Then add chicken pieces in to the mixing bowl & make sure all the pieces covered with the water.
Put the mixing bowl into a refrigerator for about 30 minutes to give a chance to absorb salt into chicken pieces. After 30 minutes in the refrigerator take out the mixing bowl & drain all the excess water from the chicken, give a gentle squeeze if you have to. Make sure all the excess water is drained before you go the next step.
Add All Purpose Flour into a large mixing bowl & add Chili Powder, Ground Basil Leaves, Ground Sage Leaves, Ground White Pepper, Ground Paprika, Ground Garlic Powder, Ground Ginger Powder, Ground Onion Powder, Ground Rosemary, Ground Oregano Powder, Salt then mix well all together thoroughly to combine evenly. The main reason of using all ground spices & herbs is to make the breading mixture as dry as possible without loosing the authentic taste. Set this mixture a side.
Note: First of all make 2 batch of chicken pieces according to their thickness (as the frying time vary according to thickness of the pieces), breast, thigh, legs pieces can be in one batch & the rest can be in the other. The batch with breast, thigh, legs pieces should fry for about 15 to 18 minutes & the other for about 12 to 15 minutes in medium heat.
Take one piece of drained chicken & fully dip in to the Binding Mixture (make sure you cover every bit of the piece with the mixture) then put that piece in to the Breading Flour bowl cover with the flour to give a proper even coat. Then lift the piece from the Breading Flour bowl & give gentle shake to get rid of excess flour. Most importantly to give a rich coat to the chicken put the same piece again in the Binding Mixture & then put in to the Breading Flour again and do the process once more.
Once it done for the second time place chicken on a tray. Do this treatment for all the pieces before frying. It's always good to start with the batch with breast, thigh, legs pieces. Make sure to fry chicken as soon as you bread them, for best results fry them with 5 minutes after you bread them.
The actual frying bit: Warm up the oil in a frying pot or in a deep fat fryer to a medium frying temperature. If you using a deep fat fryer always follow the manufacturers recommended settings. When the oil is is hot enough put the chicken gently into the oil to avoid any splash & fry them in batch basis as mentioned above according to the thickness of the pieces.
Make sure to turn pieces side to side as you frying, by the time completion & colour of the pieces changing to golden brown colour take the pieces out of the frying pot & place them in a paper towel based tray to absorb excess oil from the fried chicken pieces. Serve hot, with ketchup & lime wedges.