Southern spiced chicken arms
( SERVES 4 )
Always Southern-style chicken as opposed to deep-frying.
Crumbs
| 1 tsp | Vegetable oil |
| ½ tsp | Dried oregano |
| ½ tsp | Parsley, dried |
| ½ tsp | Rosemary, dried |
| ½ tsp | Mustard powder |
| ½ tsp | White pepper |
| ½ tsp | Smoked paprika |
| ½ tsp | Ground ginger |
| ½ tsp | Garlic powder |
| 1 pinch | Salt |
| 1 pinch | Garlic |
| 1 cup | Panko breadcrumbs |
Chicken
Directions
- For the crumbs, combine all the ingredients and set aside for crumbing.
- To finish, preheat the oven to 180C.
- Crack open the cooked chicken wings to make the crumbing easier.
- Whisk the eggs and combine with the water. Run the wings through and then run it in the crumbs.
- Repeat the process so the wings are well covered.
- Place onto an oven tray and spray lightly with oil. Cook for 10 minutes or until the wings start to colour.
- Serve with red cabbage wedges, carrot peels and sliced red onions.
Wine match by Brancott Estate
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