1 ½ kilos chicken pieces

2 cups milk

Salt and pepper

¼ teaspoon nutmeg

1 teaspoon dry mustard

½ teaspoon thyme

1 teaspoon paprika


Oil for deep frying

Combine milk, salt, pepper, nutmeg, mustard, thyme and paprika in bowl.   Add chicken pieces, cover, refrigerate overnight.  Drain chicken reserve the milk.

Coat chicken pieces in flour, dip into the milk, recoat in flour.  Add chicken pieces gradually to hot oil deep fry approximately 15 to 20 minutes or until chicken is golden brown and cooked through. Turning occasionally.   Serve.