Mix 1 part Dirty Bird to 2 parts flour of your choice
For added flavour and great texture, soak the chicken in brine for at least 6 hours or overnight
Standard Dirty Bird:
Dip chicken pieces in cold water then into the flour mix, making sure all of the chicken is coated. Place on a rack for 10 minutes to allow the coating to adhere properly to the chicken.
Crunchy Dirty Bird:
Beat an egg or two in a bowl, dip chicken pieces into egg, then into the flour mix, and place on a rack to allow the coating to adhere.
Super Crunchy Dirty Bird:
Dip chicken into egg, followed by flour mix. Using a water spray bottle, spray the coated chicken with a fine mist until moist then back into the flour mix for a final coating. Place on a rack to allow the coating to adhere.
Preheat deep fryer to 180c.
Place chicken into the deep fryer, avoid overcrowding to prevent chicken pieces from sticking together.
Deep fry until the internal temperature of the chicken is 75c/165f.
Place chicken on a cooling rack. If frying in batches, preheat the oven to 80c and place cooked chicken in the oven to keep hot.
If frying chicken weekly, make sure you walk to work rather than drive!