Crispy fried Chicken (CFC):
I experimented for many years before developing this recipe. It’s bits and pieces of hints I had heard over the years. I have had many compliments on this chicken. Most of this recipe is dependant on your own taste. It’s more a matter of preparation and cooking method.
When it comes to chicken there just isn’t anything more delicious than a juicy, crusty piece of finger-licking good fried chicken, that is always KFC (Kentucky fried chicken) on top. Mr. Colonel Sanders took 55 years to invent & establish the accurate recipe, which is still a big mystery which kept in a high-security locker in Louisville, Kentucky, U.S.
It might seem intimidating to fry your own chicken, but it’s actually pretty straight forward and it puts grocery store and fast food fried chicken to the same. If you have a thermometer for the oil and a timer, you can produce fail-proof fried chicken, if not then you are also good to just feel the heat. If you’ve ever wanted to make your own fried chicken, now is the time to try!
I have tried my own way to make it more crispy by adding oats to my recipe. So just have a look and donate some of your precious claps.
RECIPE:
Serving: 6–8pax
Time: 25–30 min
cooking temperature: Medium, 350°F/180°C
Ingredients required:
All-purpose flour — 400gm
Garlic powder — 25gm
Salt — 15gm + 20gm
Paprika — 20gm
Pepper -20gm + 20gm
Poultry seasoning — 40gm (optional)
Eggs — 2 no
Water — 100ml
Oats — 100 gm
Broiler Chickens; curry cut — 3 kg
Oil for deep-fat frying
Garnish:
Corriander
Lemon wedge
Method:
STEPS:
1. In a large shallow dish, combine 250 gm flour, oats, garlic powder, paprika, pepper, and poultry seasoning.
2. In another shallow dish, beat eggs and water; add salt and the remaining 150 gm flour and pepper.
3. Dip chicken in egg mixture, then place in the flour mixture, a few pieces at a time. Turn to coat.
4. In a deep-fat fryer, heat oil to 350°F/180°C. Working in batches, fry chicken, several pieces at a time, until golden brown and a thermometer inserted into chicken reads 165°F/75°C, about 7–8 minutes on each side. Drain on paper towels.
Serving tip:
Serve it sizzling hot to maintain its juiciness.
Nutrition Info: (per serving)
Calories: 543 cal
Carbohydrates: 17 g
Protein: 41 g
Fat: 37 g
Cholesterol : 137 mg
Sodium : 798 mg
