TK Fried Chicken

Sunday night is my night off so Pappa Bear made us some awesome chicken and chips (and because I can't help but be in the kitchen I made some coleslaw).  This method of making fried chicken is full proof because the chicken is pre-cooked and tender, it's lower in fat too with only the outside crispy coating getting fried.  You can poach the chicken right away like we did or leave it to sit in milk over night for extra soft and juicy chicken.  This meal for 4 worked out to be about $12, a high end dinner compared to our usual home kill meals.

TK Fried Chicken

To Poach Chicken
8 Freerange Drumsticks
About 1L Milk
2 Bay Leaves
Pepper Corns
Salt

Coating
1 Egg
1/2C Milk
1/2 C Plain Flour
1/4 C Fine Semolina or Polenta (use more flour if you don't have either of these)
1T Paprika
1T Ground Cumin
1t Tumeric
1/2t Chicken Salt
1/2t Ground Pepper
Plus oil for frying (we use canola)

Cover the drumsticks with milk (we used half milk, half water - it's cheaper).  Add bay leaves and peppercorns and leave overnight if you have time.  Just before poaching add a couple of good pinches of salt to the milk.  Bring to a gentle simmer and poach drumsticks for 10-15 minutes, till the juices run clear or internal temperature is 82C if you have a probe.  Drain drumsticks and cool on a rack (keep the poaching milk for making a white sauce, creamy chicken pie or something like that).
While chicken cools beat egg and 1/2C milk in one bowl and mix the flour, semolina, spices, salt and pepper in another.  When the chicken is cool enough to handle coat in egg then flour - then repeat giving the chicken 2 coatings.  Return the coated chicken to the rack to rest while you heat 1.5cm of oil in a heavy based frypan over a med-high heat and coat the rest of the chicken.  The coating becomes quite tacky as it rests, this is what gives you a perfect fried coating, so be patient.  Once the oil is hot add your chicken to the pan, turning every 2 minutes until all sides are brown.  Drain on a paper towel and enjoy.