Monday, 13 September 2010

Crispy Spicy Fried Chicken

However easy it may seem... To simply fry chicken, it is a little tricky to get the perfect one. Which is probably why we are still lining up at fast food counters, instead of frying chicken ourselves at a fraction of the price. The two main things to remember, for a perfect fried chicken is the temperature of the oil and the marinade & coating.

Ingredients to marinade:

  • 8 pieces of medium-sized chicken pieces
  • 1/2 tsp salt
  • 1 tsp turmeric powder
  • 3 garlic pounded
Ingredients for coating:
  • 1 egg, beaten
  • 1/4 cup milk
  • 1/2 cup plain flour
  • 2 tbsp corn flour
  • 2 tbsp chilli powder
  • 2 tbsp curry powder
  • 1 pinch baking powder
  • 1 tsp salt
  • 1 tsp pepper
  • 6 cups vegetable oil for deep-frying
  1. Smother all the marinade ingredients all over the chicken.
  2. Let it rest in the refrigerator covered for about 1/2 an hour.
  3. Beat the liquid coating ingredients together and put in a bowl.
  4. In a separate bowl, mix together all the dry coating ingredients till well combined..
  5. Chicken must not be soaked in liquid prior to coating. So, drain it first.
  6. Dip the chicken quickly in the egg wash.
  7. Immediately coat it with the dry coating ingredients completely. Arrange it on a dry tray & refrigerate covered.
  8. If you want an ultra crispy fried chicken, dip again in the egg wash & double coat with dry flour mixture. Coat completely.
  9. Heat oil in a pan on medium heat.
  10. If the oil is too hot, the chicken will burn on the outside & the chicken will be undercooked. If the fire is too small, the chicken will not crisp on the outside & overcooking it will dry the chicken.
  11. Shake off the excess flour & put the chicken gently into the hot oil.
  12. Do not over-crowd the pan. Fry maybe 4 pieces of chicken each time till golden brown.
  13. Serve immediately.

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authorMarina Mustafa. Author of ten cookbooks.

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