1. Marinate chicken overnight with milk. Strain chicken, reserving the milk. 2. Season the chicken with KNORR Aromat and cayenne powder. 3. Whisk egg with 30 ml of the reserve milk. 4. Make the spice mix by combining the thyme, oregano, paprika, onion powder and garlic powder. Season the beaten eggs with half of the spice mix. Add the other half of the spice to the flour. 5. Heat the oil in a large pot. Dip the chicken in the egg wash coating completely and letting the excess drip off. 6. Dredge the chicken in the season flour, coating the chicken completely. Gently lay half of the chicken in the hot oil, skin side down. Fry the chicken for 6 minutes.
FOR THE GRAVY:
1. Make the gravy by cooking the KNORR Gravy mix and water until free from lumps. Bring to a boil and simmer.