The perfect crispy fried chicken! (recipe)

Dramatically speaking!  I have tried and tried, failed innumerable times to nail the perfect crispy, light on the outside, juicy and succulent from in the inside… fried chicken. Buttermilk, corn starch and I don’t even remember all the methods and tricks I have tried. I have spent years hunting for the perfect fried chicken recipe and finally today (drum roll) 😛 I give to you the perfect super easy crispy fried chicken!

 

Here’s what I did!

I used corn fed chicken because I love the flavour that comes through and for some reason it is juicier then the regular ones. Wash them clean and no there is absolutely no need for you to pat them dry.

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Put them in a deep bowl, the marinate will now go in.

 

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I packed mine with flavour… with all the umami I would think of, I threw them in.

The MARINATE!

2 cups of milk
2 tbsp Nandoes peri peri sauce
2 tbsp Sriracha hot sauce
(The purpose of these two sauces are to add “Delicious” heat, I REPEAT! Delicious heat! Pour in as much as you like)
4 tbsp mushroom soy sauce (regular soy sauce or light soy sauce would do too. I just wanted more!:P)
3 tbsp white wine vinegar
2 tbsp tapioca flour (Or you can use corn flour)
Add salt to taste and let it sit on your counter for as good as 4 hours minimum and 24 hours max in the fridge cling on.

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submerged in that yummy milky marinate… this will make the chicken go, oh so juicy!:)

Now beat up and egg. I used duck eggs for this recipe.

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Beat it up, beat it good!

 

SEASONING THE FLOUR

1 cup all purpose flour
1 cup tempura flour ( I used Gogi tempura flour )
season with salt generously
1tbsp pepper
Mix them well together.

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My Formula: Tasty flour = tasty crispy fried chicken!

heavy bottom iron cast pan is key! It maintains the temperature perfectly. Let it heat to a bubbling medium.

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coat the chicken with egg.
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throw the egg coated chicken into the season flour mixture… coat it well.

let it sit for 1 minute and then put them into the hot oil.  Adjust to Medium high.
Do not use the chicken straight from the fridge, always allow it to come to room temperature before coating and frying it 30 to 40 minutes out of the fridge is good. What cold chicken does to hot oil is that it reduces the temperature duh! And no thats not good when you want crispy light coating.

You’ll know its done when the coating is crispy and golden brown. It should take you approximately 10-12 minutes per side, make sure you put the skin side down first.

If the oil is too hot believe me it will turn dark brown in 3 minutes!

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let it bubble away!

Say Hello! to cooling rack.

One more thing to remember is paper towers, newspapers and tissues, all of these things are your worst enemy here. They make these fried chicken go really soggy and yuck! Cooling rack is essential! Allow it to sit there for 3-5 minutes. Its still going to be piping hot!

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Look at that!!! 😀 yum! YUM! YUMmmmmmmmmmmmmmmm!

Its cooked through to the bone and thats exactly what you are looking for. The flavour penetrate through to bone. Theres nothing better then this.

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Juicy and succulent! Bursting with flavours! Super crispy yet light at the same time!
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The perfect crispy fried chicken!

 

 

 

 

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