Fried Chicken Recipe
Easy recipe for making crispy fried chicken at home using a blend of herbs and spices. In this recipe I use a dip and coat method for keeping the chicken pieces juicy and delicious even after deep frying.
Ingredients
Chicken Marinade
- 1 Kg Chicken Thighs
- 1 tsp Salt
- 1/2 tsp Black Pepper Powder
- 1 tsp Paprika Powder
- 1 tsp Garlic Powder
Wet Mixture
- 1 Egg
- 1/2 Cup Water
- 1/4 Cup Flour
Crispy Flour Coating Mix
- 1 & 1/2 Cup Plain Flour
- 1 tsp Ginger Powder
- 1 tsp garlic Powder
- 1 tsp Onion Granules
- 1 tsp Salt
- 1 tsp Mustard Powder
- 1 & 1/2 tsp Paprika Powder
- 1 tsp Black Pepper Powder
- 300 ml Oil
Instructions
- Marinate the ChickenThe secret to juicy fried chicken starts with a good marinade. In a large bowl, combine chicken pieces with salt, black pepper, paprika and garlic powder and mix well. Cover the bowl and marinade for an hour.
- Prepare The Wet MixtureIn a separate bowl, beat one egg with 1/2 cup water and 1/4 cup flour and make a thin wet mixture.
- Prepare The Crispy CoatingIn a separate bowl, tale flour and add ginger powder, garlic powder, onion powder, paprika powder, salt, mustard powder and black pepper powder and give a toss to combine.
- Heat the OilPour the oil into a deep frying pan and heat up. When you see tiny bubbles are forming, it’s ready. You can also use a thermometer to ensure right temperature which is 350°F (175°C).
- Coat the ChickenDip chicken pieces into wet mixture for few seconds and then coat them in flour mixture. If required, press and coat to ensure a proper coating is done for crispiest chicken fry.
- Fry the ChickenCarefully place the coated chicken pieces into the hot oil, a few at a time, making sure not to overcrowd the pan. Fry the chicken for about 12-15 minutes, turning occasionally, until the outside is golden brown and the internal temperature reaches 165°F (75°C). Transfer the fried chicken to a wire rack set over kitchen towel or a baking sheet to drain any excess oil.
- Serve and EnjoyLet the fried chicken rest for a few minutes to ensure the juices redistribute throughout the meat. Serve hot with your favorite sides like mashed potatoes, coleslaw, or cornbread.