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
- 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
- Smother all the marinade ingredients all over the chicken.
- Let it rest in the refrigerator covered for about 1/2 an hour.
- Beat the liquid coating ingredients together and put in a bowl.
- In a separate bowl, mix together all the dry coating ingredients till well combined..
- Chicken must not be soaked in liquid prior to coating. So, drain it first.
- Dip the chicken quickly in the egg wash.
- Immediately coat it with the dry coating ingredients completely. Arrange it on a dry tray & refrigerate covered.
- If you want an ultra crispy fried chicken, dip again in the egg wash & double coat with dry flour mixture. Coat completely.
- Heat oil in a pan on medium heat.
- 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.
- Shake off the excess flour & put the chicken gently into the hot oil.
- Do not over-crowd the pan. Fry maybe 4 pieces of chicken each time till golden brown.
- Serve immediately.
No comments:
Post a Comment