FRIED CHICKEN - middleeastsector
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FRIED CHICKEN

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This classic recipe is made-from-scratch Southern fried chicken at its easiest. Crispy and juicy, it’s sure to be a family favorite. There’s also no need for a long marinade in buttermilk, so you don’t have to plan ahead.

The two-part batter simply consists of dredging the chicken in a milk and egg mix, then giving it a quick shake in seasoned flour. This dish calls for bone-in pieces—however, other recipes use boneless chicken breasts or boneless chicken thighs with equally delicious results.

Serve the chicken alongside mashed potatoes, coleslaw, creamed corn, or another vegetable side dish.
“It’s easy to be intimidated by fried chicken, but it is fun to cook. There’s enough batter for extra chicken and preparing it is simple. The importance of maintaining oil temperature cannot be stressed enough. And thermometers are essential. Follow the recipe and tips and you’ll have classic, crispy fried chicken for dinner.”

 

Ingredients

Marinade
500 ml (2 cups) buttermilk
7.5 ml (1 ½ tsp) salt
7.5 ml (1 ½ tsp) onion powder
7.5 ml (1 ½ tsp) garlic powder
5 ml (1 tsp) cayenne pepper
2.5 ml (½ tsp) allspice
8 chicken drumsticks with bone and skin
8 thighs with bone and skin
Breading
450 g (3 cups) unbleached all-purpose flour
7.5 ml (1 ½ tsp) mild smoked paprika
7.5 ml (1 ½ tsp) cayenne pepper
7.5 ml (1 ½ tsp) garlic powder
7.5 ml (1 ½ tsp) powdered mustard
7.5 ml (1 ½ tsp) salt
Spicy mayonnaise
250 ml (1 cup) mayonnaise
15 ml (1 tbsp.) sambal oelek
5 ml (1 tsp) honey

 

Preparation

Marinade
In a bowl, mix the buttermilk, salt and spices. Add the chicken and coat well. Covering and refrigerate 12 h.
Breading
In a large bowl, combine the flour, spices and salt.
Preheat the oil in the fryer to 165°C (325°F). Line a baking sheet with paper towel.

Remove the chicken from the marinade without drying it too much. Coat chicken in the flour mix. Dip a second time in the marinade and coat it again in the flour mixture. Shake to remove excess. Reserve on a baking sheet.
Fry four to five pieces at a time for 15 minutes. Watch out for splashes. If you are using a thermometer, it should read 82°C (180°F) when inserted into the center of a piece without touching the bone. Drain on the plate. Continue cooking with the rest of the chicken.
Spicy mayonnaise
Meanwhile, in a bowl, combine all the ingredients. Serve with fried chicken.
Enjoy !

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