Organic chickens from Yorkshire Valley farms in the Peterborough region.
In a bowl mix ½ cup ap flour with ½ cup quick oats. Add a pinch of salt, pepper, cayenne pepper and/or chilli flakes (depends how hot you can handle) and a tsp paprika. In another bowl whip up an egg with a fork.
Heat about 1.5 inches of vegetable oil in a pot (we sometimes use our dutch oven for this). You want the oil somewhere between 325F and 350F. If you drop a bit of oatmeal in it should sizzle – not turn black…
While the oil come to temperature dip the chicken legs in the egg then roll them around in the oatmeal mix until well coated. You can put these aside for a couple of minutes to “set” and then go for a second dip in the egg and the oatmeal if you like a thicker crust. This is a messy recipe, but it’s tasty. Our daughter loves to eat it and make it!
When the oil is hot put 2 or 3 legs in at a time turn when the first side is golden, not too dark. Cooking times will vary, but I give it about 5-6 minutes on each side. If you want to do a lot of these I like to turn the oven on to about 300F and once the first 3 legs are brown all over, pop them in the oven to keep warm on a paper towel while you do the next batch.
We serve this with roasted veggie batons (sweet potato and parsnips) and whatever dipping sauce you like!
This recipe can be done with strip of chicken breast also – they don’t take quite as long to cook as the legs do.
