Is there anything that isn’t improved by being deep fried? Fried chicken, cooked to a golden crispness, is a fan favourite. Something about the combination of the background noise and the rough surface is quite intriguing. Furthermore, when prepared properly, the chicken will be very juicy and tender thanks to the addition of spice and flavours from the crispy coating, and of course, fat adds flavour too.
GOLDEN CRISPY FRIED CHICKEN TIPS
Marinating the chicken in yoghurt or buttermilk will add flavour and tenderise the flesh thanks to the presence of enzymes. There’s a noticeable increase in flavour thanks to the garlic and paprika, but it’s not overpowering. White chicken flesh may also be deep fried, but care must be taken to prevent drying out. You are free to try out new spices and flavours as well.
You should make this golden, crispy fried chicken using either a deep fryer or an air fryer. It’s ideal for those indulgent weekends.
GOLDEN CRISPY FRIED CHICKEN RECIPE
Course: Main
Cuisine: Global
Difficulty: Easy
Servings: 8 servings
Prep time: 10 minutes
Cooking time: 30 minutes
INGREDIENTS
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4 cups all-purpose flour, divided
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2 tbsp. garlic salt
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1 tbsp. paprika
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3 tsp pepper, divided
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2 tsp poultry seasoning
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2 eggs
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1 tsp salt
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2 chicken’s pieces jointed and divided (or just get ready jointed dark meat pieces)
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oil for deep-fat frying
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2 cups buttermilk or yoghurt
METHOD
- Marinade seasoned chicken pieces in buttermilk or yoghurt overnight or at least for one hour.
- Combine the flour, garlic salt, pepper, paprika and poultry seasoning together.
- Whisk the eggs together in a separate bowl and add some milk.
- With one hand (the dry hand) dredge the chicken in the flour and dust off any excess. Then place it into the egg mix and use the other hand (the wet hand) to coat and drop into the flour again and cover in the flour.
- Heat the vegetable oil but it shouldn’t be smoking. Fry the chicken pieces in batches until golden brown and drain on wire rack or paper towel.
»GOLDEN CRISPY FRIED CHICKEN RECIPE«