Fried Chicken

Fried chicken is favorite of all. Fried chicken can be made with many different twists. The chicken can be battered or floured and deep fried in the hot oil. Today I made the floured fried chicken by using various herbs and spices.  Korean's make their fried chicken by frying the chicken twice which makes the chicken's  coating even more crispier. (well, my fried chicken pieces  were crispy enough when fried for once) Korean's also saute their fried chicken in a special sauce.Today I'm making a fried chicken without the coating of any sauce on the outside.The cooking procedure is based on "Western style", like there is no marination. But,you can season the chicken with a dash of salt, pepper, chilli powder etc which makes the chicken even more tasty. So let's make Fried Chicken!! 

To Make This Recipe, You Will Need : 

Chicken  (With Skin)
As required ( No picture)
Dried and Ground Oregano
1 Teaspoon
Dried  and Ground Basil
1 Tablespoon
Dried  and Ground Sage
1 Tablespoon
Black Pepper Powder
½ Tablespoon
White Pepper Powder
2 Teaspoons
Chilli Powder
1 Teaspoon
½ Teaspoon
2 Teaspoons
M.S.G (Mono sodium glutamate) (or) China Salt
½ Teaspoon (optional)
Onion Powder
½ Tablespoon
Garlic Powder
1 Teaspoon
All purpose flour
2 cups
Milk + Egg (or) Buttermilk + Egg
½  cup milk + 1 egg (beaten)
As required for deep frying ( No picture)





Chicken & Oil

Before, getting to know about the method to prepare the Fried Chicken, there are some few important steps to follow when you want the Fried chicken to be juicy and tender.

To get juicy, tender chicken, you need to brine the chicken.  Brining is a process where meat is submerged in the solution of water and salt. Some times even aromatics are added for extra flavor, and sugar for sweetness.  The top reasons to brine the meat is 

1. Chicken is lean meat. That means it does not contain high amount of fat, when compared to other meats like lamb, beef etc. When you fry the lean meat in the hot oil, there are possibilities to have a dry fried chicken which we don't want. We get dry fried chicken because of the less moisture (which we get from fat) present in it. 

2. When we brine, the salt alters the protein structure in the meat. This change in the cell structure, allows meat to absorb and to retain the moisture. (this is how the meat remains tender and juicy, because it has got enough moisture during brining process) 

To Prepare Brine Solution : Take enough water which is enough to submerge the chicken pieces. 
For 1 liter of  water, add 30 grams of salt. Stir until salt gets dissolved. Add the chicken pieces and refrigerate for 3 to 4 hours or over night. 

If you're not interested in brining, then add the chicken pieces to the buttermilk (instead of using milk + egg mixture, use butter milk + egg) Let the chicken pieces rest in for about 1 hour and continue to bread the chicken with the flavored flour (which you'll be knowing in the "Method" section).

Method : 

Now, lets make a flavored flour breading for our chicken! 

Take a big bowl and add flour to it, followed by all the spices. Mix well. 

Take the brined chicken pieces and pat dry them (its important to pat dry). 

After pat drying them, add the chicken to the milk and egg mixture(1/2 cup milk + 1 beaten egg), next coat them with the flavored  flour.

*If you've  brined your chicken in Buttermilk + Egg then directly coat your chicken with the flavored flour and later re- coat it when you're about to add the chicken piece to the hot oil. 

Heat the oil on medium flame, when the oil is ready, quickly re-dip the chicken piece in the milk and egg mixture and re-coat it with the flavored flour and fry them on medium flame for about 10 to 15 minutes. 

If your're adding many pieces at ones, it will take longer time obviously because every single piece needs heat.

Completed first coat. 

(Re-coat the chicken pieces which you are about to add to the hot oil. Do not re- coat all pieces at ones)

And fry the chicken pieces. 

Serve with Tomato Ketchup!! 


1. If you want to add aromatics to your brine solution, add Pepper corns, thyme sprigs, curry leaves, crushed garlic pods etc. 
2. If you're using Buttermilk + egg as your brine, then you no need to pat dry the chicken after brining. But pat drying after cleaning and washing the chicken is must.
3.You could prick the chicken pieces and season with slight touch of salt and pepper.
4. For even coloring, keep flipping the chicken pieces while frying. 
5. If the flour happens to end up and you are left with chicken pieces? simply take 2 cups of flour and add all the spices to it and your ready for the next batch.
6. I bought all the herbs and spices at 'Brown Tree'.

Please give it a try and let me know in the comment section below. If you happen to make fried chicken in other way, do let me know in your comments. Thank you for visiting Blessy's Kitchen :)..

Love eating chicken?? Check out other Chicken Recipes on Blessy's Kitchen : 

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