I don’t always get along with everyone in my family. I’m a little bit abrasive at times and I have a tendency to not sugar coat things unless I’m making some sort of dessert. But if there’s one thing we can all agree on is that I know how to make some damn good fried chicken.
I’ve made different versions of fried chicken since I began, well, frying chicken – spicy, keto-friendly, buttermilk brined, you name it. Anyone can make fried chicken. But the key to some finger-lickin’, soul-soothing fried chicken lies in the way you respect the bird before you roll her around in some egg, flour and drop her in some hot oil (preferably 180 degrees celsius). Frying chicken is a sacred ritual that brings the whole family together, so you better act like you know.And yes, you’re gonna have to brine that chicken before hand:
1 1/2 cup all purpose flour
1/2 cup corn flour
1 tbsp salt
1 tsp white pepper
1 tbsp black pepper
1 tbsp celery salt
1 tbsp Colman’s mustard powder
1 tsp onion granules
1 tbsp garlic granules
1 tbsp paprika
1 tsp oregano
1 tsp cayenne/chilli powder (optional)
1 egg + dash of water (feel free to add a dash of paprika and oregano, I do this sometimes) http://nadsofry.com/2019/10/14/back-to-basics-brining/
1. Rinse brined chicken, pat dry.
2. Heat oil for deep frying (set on medium high or until oil reaches 180•C)
3. Dip chicken pieces in egg wash
4. Coat in flour mix
5. Let it rest on wire rack for a few minutes to kind of let the flour mix set.
6. Fry ’em up for 10 minutes (12 minutes if the chicken pieces are larger).
7. Double fry (crank heat all the way up) chicken pieces for 1 min (30 sec on each side) for extra crispiness.
8. Rest fried chicken on wire rack.
9. #NadTip: serve with lime and hot sauce of choice (my husband prefers his dipped with Dijon mustard).
Thinking of trying this out? Let me know in the comments below!