James Tanner crispy fried chicken for the World Cup on Lorraine

James Tanner makes crispy fried chicken for the World Cup on Lorraine. James serves his dish with Best corn on the cob and easy homemade coleslaw.

The ingredients are: 8 chicken pieces (thighs or drumsticks), 1 1/2 l water, 3 tbsp salt (for soaking), 250ml milk, 1 egg, beaten, 250g flour, 1 tsp smoked paprika, 1 tbsp mixed dried herbs, 1 tbsp salt, 1 tsp black pepper and Soybean oil for frying.

To prepare the chicken, soak it in salted water for a half hour.

Mix the egg and milk in a bowl. In another bowl mix the flour, paprika, salt, and pepper.

Preheat oven to 200C and place a good splash of oil in a large non-stick frying pan set on medium.

Dry chicken with paper towels. Dredge in flour mixture, place in the milk/egg mixture and then back to flour mixture. Do this one piece at a time, making sure that there is total coverage over entire surface of chicken in each step.

Fry a few pieces of chicken at a time in the pan and colour all over. Place on a baking tray and cook for around 20 minutes, turning occasionally. As always with chicken, check the middle of a large piece that the juices run clear. Allow to drain on paper towels when cooking is completed.