Crispy and Juicy Fried Chicken

on

Fried chicken has a rich history that dates back to the 19th century, with roots in both African and European culinary traditions. 🌍 In the American South, enslaved Africans brought their techniques of frying chicken in seasoned oil, while European settlers contributed their own methods of battering and frying. 🍗 The dish became a symbol of comfort food and was often served at gatherings and celebrations. 🎉 Over the years, fried chicken has evolved, with regional variations emerging, such as the spicy version in the South and the Korean fried chicken known for its crispy double-fried coating. Today, it's beloved worldwide, celebrated for its crispy exterior and juicy meat. 🥳✨


NUTRITION FACTS (approximately per serving):

Calories: 450 kcal

Protein: 30g

Fat: 15g

Carbohydrates: 50g

Fiber: 2g

Sodium: 800mg


Prep Time: 10 minutes

Brining Time: 1-3 hours

Cooking Time: 15-20 minutes

Total Time: 1 hour 30 minutes to 3 hours 30 minutes (depending on brining)

Servings: 8


Please note that these values are approximate and can vary depending on the specific brands and quantities of ingredients you use. Additionally, the nutrition facts can change if you adjust the recipe or serving size. Be sure to check product labels and use a nutrition calculator for precise values, especially if you have specific dietary requirements or restrictions.


INGREDIENTS:

For the Chicken:

  • 1 kilo Chicken (any preferred part)

Brining:

  • 1 liter Water

  • 1 tablespoon Salt

  • 5 cloves Garlic (pounded)

  • ½ tablespoon Whole peppercorn

  • 2-3 pieces Bay leaves

Breading Mix:

  • 1 cup All-purpose flour

  • ½ cup Cornstarch

  • ¼ cup Crispy fry breading mix (optional but enhances crispiness)

  • 1 teaspoon Baking powder

  • 1 teaspoon Paprika

  • 2 teaspoons Salt

  • 1 teaspoon Ground black pepper

  • 2 teaspoons Garlic powder

  • 2 teaspoons Onion powder

Batter:

  • ½ cup Breading mix

  • 1 large Egg

  • ½ cup Cold water

INSTRUCTIONS:

Step 1: Prepare the Brine

  • In a bowl, combine water and salt, mixing until salt dissolves.

  • Add pounded garlic, whole peppercorns, and dried bay leaves. Mix well.

  • Add chicken, ensuring it is fully submerged in the brine.

  • Cover and refrigerate for 3 hours or at least 1 hour.

Step 2: Prepare the Breading Mix

  • In another bowl, mix the all-purpose flour, cornstarch, crispy fry breading mix (if using), baking powder, paprika, salt, pepper, garlic powder, and onion powder.

  • Set aside ½ cup of this mixture for the batter. 

Step 3: Prepare the Batter

  • In a separate bowl, whisk together the ½ cup breading mix, egg, and cold water until smooth.

Step 4: Coat the Chicken

  • Remove the chicken from the brine and pat it dry with paper towels.

  • Add all the chicken pieces into the batter and ensure they are fully coated. Allow any excess batter to drip off.

  • Roll each battered chicken piece in the dry breading mix, pressing lightly to ensure the coating sticks. Shake off any excess.

  • Repeat the procedure with the remaining chicken.


Step 5: Fry the Chicken

  • Heat oil in a deep pan or fryer to 175°C (350°F).

  • Fry the chicken in batches, ensuring not to overcrowd the pan. Cook for 8-10 minutes or until golden brown and crispy, adjusting based on the size of the chicken pieces.

  • Place fried chicken on a wire rack or paper towels to drain excess oil.


Step 6: Second Fry and Serving

  • Once all the chicken is fried, prepare for a second fry to enhance crispiness.

  • Fry the chicken for an additional 2 minutes.

  • Let the chicken rest briefly and serve it hot.

  • Consider checking out our GRAVY RECIPE for a perfect pairing with this juicy fried chicken.


TIPS:

  • Brining: Adjust brining time based on your schedule; longer brining enhances flavor and juiciness. For best results, brine for at least 1 hour or up to 3 hours.

  • Double Frying: Double frying adds an extra layer of crunch, so don't skip this step if you love ultra-crispy fried chicken.

  • Customization: Customize the breading mix with your favorite herbs and spices for a unique twist on flavor.

  • Oil Temperature: Maintain oil temperature around 175-190°C (350-375°F) for optimal frying. Use a kitchen thermometer to ensure it stays in this range.

  • Chicken Safety: Ensure the chicken reaches an internal temperature of 74°C (165°F) for safe consumption.

  • Storage: Store any leftover fried chicken in an airtight container in the refrigerator for up to 3 days. To maintain its crispiness, place a paper towel at the bottom of the container to absorb excess moisture.

  • Freezing: To freeze, allow the fried chicken to cool completely, then place it in a single layer on a baking sheet and freeze until solid. Once frozen, transfer to a freezer-safe bag or container. Reheat in the oven to restore crispness.

  • Reheating: To reheat, preheat the oven to 190°C (375°F). Place the chicken on a wire rack over a baking sheet and heat for 15-20 minutes to keep the skin crispy.

  • Avoid Covering: When storing or reheating, avoid covering the chicken with foil or plastic wrap, as this traps steam and can make the coating soggy.

  • Serving Suggestions: Pair your crispy fried chicken with rice, mashed potatoes, coleslaw, or a fresh salad for a complete meal.


Serve & Enjoy! 💖



Comments

Post a Comment