Crispy Fried Chicken
I have experimented so many times before developing this recipe and alhamdulillah it turned out to be just perfect .For the restaurant style crispy fried chicken , you have to follow 3 simple steps !!! Often our fried chickens are dried out and becomes tasteless while frying and often the outside is not crispy at all , rather becomes very soggy !!! Here you go with some tricks , that would make the chicken , juicy and tender inside and at the same time the outer crust would be super crispy in Sha Allah!!! 🙂
Brine the chicken : That would make the chicken juicy and tender even after deep frying . It enhances the flavor too .
6 pieces of chicken drumstick
1/2 a cup milk
1 tbl spoon yogurt
1 tbl spoon of sugar
2 tea spoon of salt
Prick the chicken pieces with a fork and soak them into the mixture of milk , yogurt , sugar and salt for at least 4 hours . The more the better . After 4 hours take the chicken pieces out of the mixture and pat dry with a kitchen towel .
Step 2 :
Marinade the chicken:
1/2 a cup of flour
1/3 rd cup of milk
1 tea spoon White or black pepper powder
1 tea spoon ( heaped) chili powder / paprika
1 tea spoon garlic paste
1 tea spoon ginger paste
Sugar 1 tea spoon
Salt to taste
Marinade the chicken pieces in this batter for another 2 hours at least . If you find the marinade too dry , add little milk too for the right consistency .
Step 3 :
2/3 rd cup of flour
2/3 rd cup of rice flour
1/4 th cup of Cornflour / corn starch
1 tea spoon of garlic powder
1/2 tea spoon of ginger powder
1 tea spoon of Chili powder
1/2 tea spoon of white pepper powder
1/2 tea spoon of baking powder
1 star anise crushed into powder ( optional , though it gives beautiful flavor )
1 tea spoon of chicken stock powder / or one chicken stock cube , powdered
Salt to taste
This coating mixture will be dry . Mix them together .
Other important ingredient:
1 bowl of chilled water
1. Take out the chicken pieces from the marinade and coat in the coating mixture . Now this step is important . soak them all into the chilled water.
2. Now Again roll into the coating mixture . The coating should not be smooth . It should look like this
soaking into the chilled water would make the coating look crumbly . If your coating is crumbly , your chicken will be crispy . Rest the chicken pieces into the fridger for at least half n hour before frying .
3. Heat oil on medium low flame and then place the chicken pieces into the oil . The chicken should be submerged into oil . Don’t try to turn over until one side is golden brown . Fry both side very well . You can fry the chicken with lid on . But many times I forgot to do so . But that doesn’t really make any difference . The temperature of oil is very important to get the crispy crust .
Enjoy with your favorite dip , sauce and French fries !!
It is really a fantastic recipe. Thanks a lot for sharing your brilliant ideas.
Thank u .. 🙂
Mataji, brilliant abhUtapUrva technique. Ami bahudin nana coating, temperature, double coating, flour + breadcrumb in batter, flour + breadcrumb in coating, and many permutations, potato starch, freeze-dried mashed potato, cracker crumbs, flour, Thai, Korean, Japanese methods etc. experiment korecchi. Apnar kacchey ekti ashchoryo nuton jinish shikhey badhito holam. ThAnda jolay choobiye rAkhA!!! Kotokkhon rakhtey hobey, minutes, seconds, kono exact timing ki proyojoniyo? Borof joley, kimba tApmAtrA koto? Coating ta ki ektu golay jabey na, naki aro shokto hoey enthey jabey murgir shathey thanda joler samsparshey? Anek Dhanyabad, tatha sashraddha Namaskar janiben.
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