View Full Version : Crunchy Fried Chicken Recipe

CaLmInG MeLoDy 123
03-02-2019, 06:58 PM
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2 chicken breasts (with skin) cut into three pieces each OR six drumsticks

3 cups water with 1 tsp salt (also known as brine)

cup all-purpose flour

cup cornstarch

tsp oregano

tsp MSG (a taste enhancer commonly known as Chinese salt or Ajino Moto)

tsp paprika

tsp black pepper

tsp white pepper

tsp salt

1 cup buttermilk

Oil or ghee for deep frying (ghee works better)


Soak the chicken for about 8-10 hours (ideally) in brine and put it in the refrigerator. I have made the chicken after soaking it in brine for just half an hour and it gets good results too.
In a bowl, mix together all-purpose flour, cornstarch, oregano, MSG, paprika, black and white pepper, and salt; mix these well so that the ‘dry batter’ is nice and consistent.
Take out the c (http://tribune.com.pk/story/507853/chicken-shiitake-mushroom-noodle-soup/)hicken from the brine and dry each piece using a towel.
Dip a piece of chicken into the buttermilk (or Laban) ensuring all its sides are properly covered, take out the piece and let all the residue drip back into the bowl.
Dip this piece immediately into the dry batter, making sure to coat all sides evenly; give the chicken a slight shake to remove the excess batter before setting it aside on a platter.
Repeat steps 4 and 5 till all the pieces have been coated.
Let all the pieces air-dry for about 5-10 minutes so that the coating is hard and dry; this will ensure that the oil doesn’t splatter once you put the pieces in for frying.
In a deep pan, add oil or ghee and heat it; the oil has to be just the right temperature and to ensure that, add a piece of bread into the oil and it should be brown in about 50 seconds. If you have a candy thermometer, the temperature has to be around 180 to 190 centigrade.
Carefully start putting in the chicken pieces one at a time, skin side down (as it takes slightly longer to cook); make sure not to overcrowd the pan and leave some room for the pieces to breathe (or not – pun intended)
Flip the pieces halfway through the cooking process so that the other side gets some crunch and colour too.
Fry the chicken for about 7 -10 minutes, till it has a crisp golden brown cover.
Take all the pieces out on a paper towel to drain the excess grease.
Serve immediately with a side of French fries, c (http://www.vietworldkitchen.com/blog/2007/10/homemade-chili-.html)hilli garlic sauce and mayonnaise.