CRISPY FRIED CHICKEN RECIPE
Happy weekend to all excellent women out there!
Make this weekend special by preparing crispy chicken for the family.
CRISPY FRIED CHICKEN

(Crispy fried chicken is a standard dish in the Cantonese cuisine of southern China and Hong Kong. The chicken is fried in such a way that the skin is extremely crunchy, but the white meat is relatively soft)
Ingredients
2 kilograms raw chicken cut into pieces
2 cup buttermilk (melt butter and add milk at low temperature)
3 cups all-purpose flour
2 to 3 teaspoons seasoned salt, pepper and other spices of your choice
Vegetable oil
Frying pan
DIRECTIONS
Cut up chicken pieces and skin them if you prefer.
Submerge the chicken in the buttermilk for 15 to 20 minutes (or longer if you'd like).
In another bowl, combine the flour and season with salt, pepper (or other seasonings if you prefer). Mix this together well.
Next, gradually drizzle the buttermilk into the flour mixture and stir lightly with a fork as you add it to achieve clumps.
Heat vegetable oil in a deep frying pan over medium-low to medium heat.
Remove a few of the buttermilk-soaked chicken strips and place them in the flour mixture, turning them over to coat thoroughly. Place them on a plate. Continue coating the chicken strips until they are all ready to fry. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
When the oil is sufficiently heated, begin frying the chicken a few at a time. Fry them for about a minute and a half or so on each side. When golden and crispy and the chicken is done, remove them to a paper-towel-lined plate. Do not allow them to burn.
Serve with chips, rice and favorite drink of your choice!
Enjoy.
Make this weekend special by preparing crispy chicken for the family.
CRISPY FRIED CHICKEN

(Crispy fried chicken is a standard dish in the Cantonese cuisine of southern China and Hong Kong. The chicken is fried in such a way that the skin is extremely crunchy, but the white meat is relatively soft)
Ingredients
2 kilograms raw chicken cut into pieces
2 cup buttermilk (melt butter and add milk at low temperature)
3 cups all-purpose flour
2 to 3 teaspoons seasoned salt, pepper and other spices of your choice
Vegetable oil
Frying pan
DIRECTIONS
Cut up chicken pieces and skin them if you prefer.
Submerge the chicken in the buttermilk for 15 to 20 minutes (or longer if you'd like).
In another bowl, combine the flour and season with salt, pepper (or other seasonings if you prefer). Mix this together well.
Next, gradually drizzle the buttermilk into the flour mixture and stir lightly with a fork as you add it to achieve clumps.
Heat vegetable oil in a deep frying pan over medium-low to medium heat.
Remove a few of the buttermilk-soaked chicken strips and place them in the flour mixture, turning them over to coat thoroughly. Place them on a plate. Continue coating the chicken strips until they are all ready to fry. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
When the oil is sufficiently heated, begin frying the chicken a few at a time. Fry them for about a minute and a half or so on each side. When golden and crispy and the chicken is done, remove them to a paper-towel-lined plate. Do not allow them to burn.
Serve with chips, rice and favorite drink of your choice!
Enjoy.
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