Another fried chicken recipe but this time I'm using chicken thigh oysters and removed the bone myself.
As a chef I always try to experiment with different styles of cooking, specially fried chicken!
This is my take on Popeye's infamous fried chicken.
Among all the fried chicken versions I tried, this is my 2 year old son's favourite!
INGREDIENTS:
650 grams chicken thigh (deboned)
BREADING
1 cup flour
1/2 cup cornstarch
Salt
MSG
Garlic Powder
Onion Powder
MARINADE:
1 cup buttermilk
1 tsp salt
1 tsp msg
Ground white pepper
Creole seasoning
INSTRUCTIONS:
Marinate the chicken in buttermilk, salt, MSG, ground white pepper, creole seasoning for 6 hours.
Heat cooking oil at 320F, maintain the heat at this temp so as not to burn the breading. Don't overcrowd and put the chicken pieces one at a time.
Evenly coat the chicken with your breading mix and let it stand for at least 5 minutes before deep frying. This will let the flour absorb the flavour and stick to the chicken.
Deep fry for 12 mins, make sure not to overcrowd the pan so the temperature would not drop too low. It would help if you have a thermometer to keep the temp consistent.
When shallow frying, flip them after 3-4 mins.
Enjoy with freshly washed spinach hehehehe.
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