Ingredients: 

4 chicken Maryland pieces scored skin on

1L Massel* Chicken Style Liquid Stock

4 eggs beaten to coat

1/2 cup canola oil

COATING MIX

3 cups cornflour

1 tbs garlic powder

1 tbs smoked paprika

1 tbs cajun seasoning

3 tsp dried oregano

1 tsp mustard powder

1 tsp allspice

1 tsp curry powder

1 tsp ground turmeric

1 tsp ground cumin

1 tsp cayenne pepper

1 pinch salt and pepper

Steps to Make It: 

Step 1:Combine all coating ingredients.

Step 2: Cut Marylands in half to separate the legs from the thigh.

Step 3: Gently score chicken skin with a sharp knife.

Step 4: Bring the chicken stock to a boil and gently simmer chicken pieces for approximately 10 minutes. Drain well and pat dry thoroughly.

Step 5: Dip chicken pieces into beaten eggs then into the seasoned coating mix. Repeat this process.

Step 6: Fry in hot oil until golden brown and crunchy. Remove from oil and place on a rack inside a large baking dish lined with paper towel.

Step 7: Bake at 180C for 10-15 minutes to ensure chicken pieces are well drained of oil.

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