Fried chicken

Fried chicken-it’s the food that makes the world go round and round.

Chicken is a global food and the recipes vary according to culture and cuisine. There’s a lot to love about fried chicken. A piece of fried chicken is welcome any time of the day. It is one of those dishes you keep for a weekend dinner. Fried chicken could be heavily crusted or could be rolled in lots of seasoned flour without dipping into a liquid like beaten egg or buttermilk either ways it tastes great and it’s a dish I follow a few rules blindly to get the most divine, tasty and spicy piece of fried chicken.

Dredging or marinating the chicken with spices for some time before cooking tenderises the meat and helps in enhancing its flavour. Coming from the land of spices, it goes without saying that the marinade for my fried chicken includes coriander, cummin, cayenne and the famous Garam masala – (a mix of all the whole spices) and the end result is more than satisfactory. Fried chicken is usually made from broiler chicken where the chicken is cut at the joints and the skin is retained. A crispy well-seasoned crust is the hallmark of some classic fried chicken.

When my children were small, there were times after watching the advertisements on TV on fried chicken they would be after me to make the same. I still remember the happiness and joy on their faces holding a piece of fried chicken and biting into it. I can never forget those years, children wanted something different every day and in my spare time I did nothing but go through books and earmark all the recipes I could try and make for my children and family. Now they’re grown up and all health conscious but if a bowlful of fried chicken is placed on the table, to my delight they just relive their childhood all over again.

 What can be more soul satisfying than a piece of fried chicken?

I love Maryland Fried chicken where I used to dip the chicken pieces in beaten egg, roll in breadcrumbs and deep- fry. In contrast, I came upon this recipe by chance in an old book I thought I had misplaced. Once I try out a recipe I rate the recipe below and note down my personal comments. This particular fried chicken recipe had an above average rating and the comment below written by yours truly was ‘very good.’ I tried out the recipe once more to refresh my mind and I was pleasantly surprised at how flavourful the fried chicken turned out to be. There was no thick heavy crust just a well-seasoned thin flour crust and the flavours from the spices used in the marinade gave the fried chicken a much needed ‘Indian touch’. I guess I should rename this dish – Fried chicken – The taste of India.

Processed with VSCO with f2 preset

Ingredients:

  • Chicken -1 kg cut into 8-10 pieces
  • Ginger- garlic paste- 3 tbsp (ginger-2″piece ground along with garlic -10-12 cloves)
  • Salt
  • Vinegar- 1 tbsp
  • Cumin powder-1/2 tsp
  • Coriander powder-1/2 tsp
  • Kashmiri Chilli powder-1/2 tsp
  • Garam masala- 1/2 tsp
  • Seasoned flour- 3/4 cup -1 cup of flour seasoned with pepper and salt and a little parsley.

Method:

  • Pat dry chicken pieces.
  • Add all the ingredients to ginger- garlic paste and marinate chicken for 20 minutes to 1 hour.
  • Cover and cook on a high flame for 5- 10 minutes. Cool thoroughly.
  • Roll each piece in seasoned flour and deep fry.
  • Serve with lime wedges. (optional)

Chefs tips:

I follow a few basic rules which are:

  • The ideal weight of the chicken should be between 1-1.2 kg.
  • The chicken should be cut into uniform pieces.
  • Make gashes on the chicken pieces wherever possible to let the flavours sink in.
  • The chicken should be pat dried using a towel.
  • It should be marinated for a minimum of 20 minutes – to maximum -overnight in the fridge.
  • I cook the marinated chicken for 5-10 minutes on a high flame to seal all the juices in.
  • A little cornflour added (1/4 cup) to the seasoned flour will add to the crispness.
  • After you roll the pieces in seasoned flour wait for 10 -20 minutes so that the flour sticks to the chicken firmly.
  • Heat the oil thoroughly – enough to cover the pieces. (ideal temperature should be 165degrees)
  • Roll the chicken pieces in flour once more before frying.
  • Do not overcrowd the pan, fry a few pieces at a time.
  • After frying, remove the pieces to a wire rack placed above a sheet of butter paper as fried chicken placed on paper  directly could turn greasy  once it cools down.
  • Olive oil cannot be used for frying because of its low smoking point.
  • Corn oil, any vegetable oil and peanut oil can be used for frying.
  • Serves 6-8.

Take your time, don’t cut short anything, and give the chicken lots of room. Enjoy yourself, frying chicken is fun.

Till my next post

Cheers,

Rose

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