Note: Spicy Fried Chicken can be made ahead of time and served cold if preferred.

Ingredients

1 frying chicken, cleaned and cut into 8 serving pieces
1 tbs Worcester(shire) sauce
1 tbs vinegar
1 tbs water
1 1/2 tsp salt
1 tbs flour

Spices (Grind together in a mortar and pestle or a spice mill)

5–6 cloves garlic

1 in cube of fresh ginger

1 tsp cumin seeds

1 small green chiles

1 in piece cinnamon

3 whole cloves

For frying

2 eggs, beaten

vegetable oil for deep frying

Preparation

Wipe the chicken pieces dry and make small cuts in the flesh with a very sharp knife. This allows the marinade to penetrate for more flavour. Mix together the ground spices with the Worcester sauce, vinegar, water, salt and flour into a paste. Spread the paste over the chicken pieces, coating them thoroughly. Place in bowl or glass pan, cover and refrigerate for several hours or overnight. Turn the pieces occasionally.

When ready to cook, beat the eggs in a flat bowl. Heat  oil for deep frying in a heavy pan to about 375 F. Shake excess marinade from the chicken pieces and dip in the beaten egg. Let the egg drain off and fry the chicken in the hot oil until brown. Don’t crowd the pan. Fry in batches to keep the oil at the right temperature. Drain on a rack and serve hot or let cool to serve cold.

Serve with freshly-cooked Basmati rice and a vegetable curry.

Enjoy this Spicy Fried Chicken!