fried chicken
I don't like deep frying. There, I said it. But the crust on this chicken is amazing and crisp, light on the oil and heavy on the flavour. We've kept pieces overnight and heated them up under the grill the next day with fantastic results. (If you have any leftover, that is). My local chicken shop sells chicken drumstick fillets, which I think are the best cut for fried chicken with all its nooks and crannies, but if you can't get them, thigh pieces are great. Breast tenderloins will cook in a much shorter time - 4 minutes instead of 6-7.
  • for the chicken:
  • 2 kg chicken drumstick fillets
  • 1 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp sesame oil
  • 3 tbsp garlic powder
  • 2 tsp smoky paprika
  • 2 tsp white pepper
  • 2 tsp cooking salt
  • ¼ C cornflour
  • for the eggy dip:
  • 4 eggs
  • ½ C water
  • ½ tsp tabasco sauce (or other chilli pepper sauce)
  • for the floury dunk:
  • 2 C self raising flour
  • ½ C cornflour
  • 1 tsp baking powder
  • 2 tsp garlic powder
  • ½ tsp smoky paprika
  • 1 tsp black pepper
  • vegetable oil
How to make it
  1. Start by marinating the chicken. Toss the drumstick fillets in a large bowl with the soy, fish sauce, sesame oil, garlic powder, smoky paprika, white pepper, salt and cornflour and massage it thoroughly with your hands so that the chicken is coated in the gloopy mix. Leave it in the fridge to soak up all that flavour for at least 1 hour.
  2. While the chicken is chilling out, grab two more bowls. Crack the eggs into one bowl and mix in the water and tabasco sauce, whisking lightly so that it is all combined.
  3. In the other bowl, combine the flours, baking powder, garlic powder, paprika and black pepper, whisking together so that it is a uniform colour.
  4. Heat the vegetable oil in your deep fryer to 180C and prepare to deep fry. Line a tray with greaseproof paper for the uncooked, coated chicken. Place a wire rack on top of another baking tray, with paper towelling underneath and pop that one in a warm oven - 50C or so should do it. We just want to keep that chicken hot.
  5. Taking one piece of chicken from the marinating bowl, dip it in the egg mixture and then into the flour mixture, making sure there's a thorough coating of each. Now pop it on the lined tray. Repeat until you have four or five dipped. (Try not to do too many at once as the flour starts to soak into the egg and marinade mix the longer it sits, and your chicken won't be as crisp.)
  6. Put the dipped and floured chicken into the deep fryer - only four or so at a time, depending on the size of your fryer. You don't want to overcrowd it as the temperature will drop and the batter will soak up too much oil. Fry for 6-7 minutes. The batter will be golden brown and crispy when it's done.
  7. Fish out the cooked pieces of chicken then pop them on the rack in the warm oven so that any excess oil can drip off and the chicken stays warm.
  8. Continue the dipping, flouring and frying with the remaining pieces until all of the chicken has been fried.
Recipe by onebitemore at