Fried Chicken is an item that is a hit among all ages groups. Best for the tea parties or starter for dinners. This recipe is always a hit at my place as it takes no time and taste great.
INGREDIENTS FOR CHICKEN MARINADE:
CHICKEN - 500 GRAMS DRUMS STICKS WITH SKIN
MILK - 1 1/2 CUP
VINEGAR - 2 TABLE SPOON
SALT - 1/2 TEA SPOON
BLACK PEPPER - 1 TEA SPOON
BAY LEAVES - 2 TO 3 PIECES
PARSLEY - 1 TEA SPOON
METHOD
1. ADD MILK IN A DEEP BOWL AND ADD VINEGAR TO MAKE BUTTER MILK. BUTTER MILK WILL BE READY IN FEW MINUTES.
2. ADD BAY LEAVES AND PARSLEY IN THE BUTTER MILK.
3. APPLY SALT AND PEPPER TO CHICKEN AND ADD IN THE BUTTER MILK AND LET IT REST OVER NIGHT OR MINIMUM 2 HOURS.
INGREDIENTS FOR CHICKEN COATING:
FLOUR - 1 CUP
CAYENNE PEPPER - 1 TEA SPOON
ONION POWDER - 1/2 TEA SPOON
GINGER POWDER - 1/2 TEA SPOON
BROWN SUGAR - 1 TEA SPOON
GARLIC POWDER - 1/2 TEA SPOON
PAPRIKA POWDER - 2 TEA SPOON
MIXED HERBS - 1 TEA SPOON
SALT - 1 TEA SPOON
METHOD
1. ADD ALL SPICES IN THE FLOUR AND MIX UNTIL WELL COMBINED.
2. TAKE CHICKEN PIECES OUT OF MARIANDE ONE BY ONE AND COAT WITH FLOUR MIXER AND KEEP ON A RACK TO REMOVE EXCESS FLOUR BEFORE FRYING.
3. HEAT OIL IN A PAN.
4. FRY THE CHICKEN PIECES, FRY FOR 3-4 MINUTES ON EACH SIDE THEN FLIP. FRY ON MEDIUM HEAT AND DO NOT OVER CROWD THE PAN.
5. REMOVE THE CHICKEN FROM THE OIL ONCE DESIRED COLOR IS ACHIEVED.
6. PLACE ON A RACK OR PAPER TOWEL TO REMOVES EXCESS OIL.
7. FRIED CHICKEN IS READY TO BE SERVED.
8. ENJOY!
Best to be served with sides of French Fries, Cole Slaw and Corns. I prefer Garlic Sauce and Ketchup to enjoy it to the fullest. Recipe of Garlic sauce is on this page and YouTube channel.
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