Fried Chicken
Fried chicken recipe – If you have ever had KFC’s fried chicken and wanted to replicate the same taste at the comfort of your home, then this is the recipe for you. While fried chicken is always a picnic or a get-together favorite, the fried chicken recipe is always delicious whether it is hot or cold. Additionally, Oven Fried Chicken can also give you the perfect blend of spices, along with the crispy, juicy texture of a classic fried chicken without using a deep fryer. Tender chicken breads or limps are tossed in a mixture of bread crumbs, corn flakes, cornmeal, and a variety of lip-smacking spices to give you the perfect meal for your loved ones and you.
This lip-smacking Fried Chicken recipe is a big treat for meat lovers. Moreover, the scrumptious crunchy, yet tender taste will make the best snack choice. You can serve this along with Garlic sauce, Ranch Mashed Potatoes or corn on the cob to make the perfect meal!
| Recommended By Chef |
| 03.20 To Prep |
| To Cook |
| As Desired Servings |
| Tips About Recipe |
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Chicken (with skin)................................ 8 quarter (chicken leg quartered; cut into thighs & drumsticks)
Oil for deep frying.................................. 2 liters
Marinade prepared as stated below...... 1.5 liters
Coating Mix prepared as stated below.. 2 cups
For Marinade:
Water..................................................... 1.5 liters
Iodized Salt............................................ 4 tablespoons
Baking Powder....................................... 2 tablespoons
Green Chili Paste.................................. 3 tablespoons
Garlic Paste.......................................... 1 teaspoon
Broast Masala....................................... 1 tablespoon
For Coating:
All Purpose Flour (Maida)....................... 2 cups
Broast Masala........................................ 1 tablespoon
Iodized Salt............................................. half teaspoon
How to make Fried Chicken
METHOD:
For Marination:
- In a large mixing bowl combine all the ingredients and keep aside for use later.
For Coating:
- Properly mix all the ingredients; you may use a whisk, in a large mixing bowl. Keep aside to use right before frying.
For Frying:
- Make little cuts on the chicken pieces; immerse them in the marinade solution explained above, and refrigerate for 4 hours.
- Take the marinated chicken out and let it sit on a wire rack for 5 minutes, allowing the excess marinade to drain by itself – do not rinse.
- Dredge chicken pieces, one at a time, in the coating mix. Massage it lightly with your fingertips, to ensure the coating mix properly covers the entire chicken, lightly pat and press to ensure it sticks.
- Shake the coated chicken well to dust off the extra flour; it should feel like wrinkled skin. Place it on a wire rack while you finishing coating the rest.
- Deep fry the chicken on high heat for 5 minutes. Reduce the heat to low, put the lid on and cook for 15 minutes. Now take the lid off and cook for another 2 minutes on high heat.
- Pierce the chicken at the joints, if the juices run clear, the chicken is properly cooked.
- Serve hot with Ketchup or Chili Garlic Sauce.
Posted By:
Maria Asad, karachi