Thursday, June 23, 2011

Recipe: The fried Chicken

Haven't done a recipe blog in a while and in the interim I have been messing up the kitchen, i.e cooking. So as the name of the blog is synonymous with the fried chicken, today's recipe is exactly for that! I tried many methods and recipes but after watching that Texan heavy weight Paula on the food network I figured out why mine kept getting messed up.

Fried Chicken burger with onion rings, crumbed mushrooms and chips
NB: This recipe I just used skinless chicken fillets as I was making them for burgers but you can used chicken pieces, with or without skin. 


400g Chicken Fillets
1 tbsp oil
Crushed garlic
Minced green chilli
Worcestershire sauce
2/3 cups bread flour
2 tsp salt
2 tsp black pepper
2 tsp mustard powder
2 tsp chill powder
2 eggs

There is quite a bit of prep needed for this so make sure you have adequite time.


After washing and draining your chicken, add it to a bowl with the oil, chilli, garlic, Worcestershire sauce, and 1 tsp  each of the salt, black pepper, mustard powder and chilli powder. Mix all the ingredients well into the chicken. Allow it to marinate for 15-20 minutes in the fridge.

Chicken left for marination
While the chicken is marinating, crack the eggs into a bowl and whisk them till they are a smooth texture. In another bowl add your flour and the rest of the salt, black pepper, mustard powder and chilli powder. Use a spoon to mix the flour. Have a tray handy to place the coated pieces as well, lightly sprinkle flour onto the tray to avoid sticking.

egg wash
Once the chicken is done marinating, we can start the coating process. First take the chicken, dip it into the egg. Make sure it get soaked all round since we want the flour to coat it evenly. There after allow it to drain the excess egg then roll it in the flour mixture.

After coating all your chicken pieces with the flour, comes the part I learnt from Paula. "We gonna dip it and coat it a second time yall!" Yes you read right, take the already coated chicken and repeat the process of dipping it in the egg and flour. This gives the chicken a nice thick coating and prevents it from braking while frying.

Once you've coated all your chicken, its time to fry these suckers. Make sure you have a small belly pot with a lid. Not alot of oil is needed as we will be frying one piece at a time but make sure there is enough to cover the chicken. I say use a pot with a lid as the chicken does tend to splatter the oil when frying so this would help minimize the mess also it helps steam the chicken and not make it chewy.

Fry until golden brown and then place on a sheet of grease proof paper as this helps drain out the excess oil. As I said, I made burgers so it was served in a bun with mayo, lettuce, cheese and a slice of tomato. If you chose to use pieces, you can have them with sauce, gravy or what ever you desire. There maybe left over egg and flour from the coating, I normally slice up some onion rings and mushrooms to use it up as shown in the first picture.


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