When my daughter was little we were staying at my parents’ house and my mum was cooking fried chicken. My dad came home and asked her what we were having for dinner and my daughter’s response was, ‘Bumpy chicken’, so we’ve always called fried chicken ‘bumpy chicken’. I’ve been wanting to make a nice bumpy chicken recipe for a while and on the Thermomix Recipe Community site is a recipe for Krispy Fried Chicken. It’s not gluten-free or egg-free. I decided to have a go at making it without wheat flour and eggs and in the process changed the proportions of ingredients to suit our taste so I’ll put my version here. I’m sorry there is no picture. Hopefully I can add one later:
1 tablespoon (4 teaspoons) salt
3 teaspoons black peppercorns
1 tablespoon dried rosemary
2 teaspoons dried basil
2 teaspoons dried oregano
2 teaspoons dried thyme
1 teaspoon dried tarragon
1 teaspoon yellow mustard seeds
175 g white rice flour
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon paprika
- Put all of the ingredients except the rice flour, garlic and onion powder and paprika into a mini-chopper or thermocooker (I use a Bellini Intelli Kitchen Master). I put my Bellini on speed 9 for 10 seconds then repeat it. I don’t like the herbs too finely ground, but if you want them finer just repeat until it is to your taste.
- Add the rest of the ingredients and mix on speed 6 for about 10 seconds (or mix together well in a bowl).
- I use half of this mixture at a time. I just coat the chicken by placing the mix on a plate and then dipping chicken breast pieces in it. You could also use a bag and shake all of the pieces together.
- Fry in a layer of oil of choice until cooked and crispy.