- 2 tablespoons salt

- 1.5 tablespoons black peppercorns

- 1.5 tablespoons dried onion flakes

- 1 tablespoon dried garlic granules

- 1 tablespoon dried rosemary

- 1/2 tablespoon dried basil

- 1/2 tablespoon paprika

- 1/2 tablespoon dried oregano

- 1/2 tablespoon yellow mustard seeds

- 1 teaspoon dried thyme

- 1 teaspoon tarragon

- 350 grams plain flour

- 2 chicken breasts cut into 5 strips each

- 2 eggs beaten in a bowl

- Oil

1. Place all spices and herbs into a mixer and blend until find grind

2. Add flour and continue mixing

3. Pour 1/3 of the flour onto a plate

4. Coat chicken strips in egg and then flour. Then put them in egg and then flour again.

5. Place chicken in air fryer and drizzle oil for crispy coating. Cook for five minutes on each side

Ingredients

• Five cups of plain flour
• Half a tablespoon of oregano & thyme
• One tablespoon of brown ginger
• Two tablespoons of garlic powder
• One tablespoon of mustard powder
• One tablespoon of celery salt
• One tablespoon of black pepper
• One third of a tablespoon of sea salt
• Two tablespoons of white pepper
• Four tablespoons of paprika
• Basil (optional - can be left out as it doesn't add much flavour due to all the other ingredients).
• Chicken

Requirements

• Deep fryer and you need the right mix of the herbs and spices.
• Oil needs to be 160-165C no more and no less.
• Chicken needs to be room temperature and you use egg white and milk as the wash (no yolk).

Method

• Add the flour to the herbs and spices. Then use three parts flour to one part self-raising flour.
• Season the chicken in a mix when at room temperature.
• Egg wash your chicken using egg white and milk. Then re-season in the mix.
• Fry the chicken for five to six minutes at 160C to 165C before placing it in a pre-heated 80C oven - then give it a final 90-second fry prior to serving.