Fried Chicken
Learn how to make perfect Fried Chicken with the crispiest, most flavorful crunchy outside with moist and juicy meat on the inside.
Ingrédients de la recette
- 375ml milk (1 & ½ cup)
- 1 & ½ tbsp lemon juice
- 2 tsp dried rosemary
- 3 tsp red chili powder (marinade)
- 3 tsp salt (marinade)
- 1 tsp cardamom powder
- 1 tbsp finely chopped garlic
- 1 tbsp finely chopped ginger
- 3 eggs
- 1200g boneless skinless chicken thighs
- 200g all-purpose flour (1 & ½ cup)
- 110g cornstarch (1 cup)
- 2 tsp red chili powder (coating)
- 1 tsp garlic powder
- 1 tsp fennel seeds
- 2 tsp coriander powder
- 2 tsp baking powder
- a dash of black pepper
- 2 tsp salt (coating)
- oil for frying
Instructions
- 1
Pour milk into a bowl.
- 2
Add lemon juice, mix, and let sit 5 minutes to form homemade buttermilk.
- 3
Add dried rosemary, red chili powder, salt, cardamom powder, chopped garlic, chopped ginger, and eggs to the buttermilk; whisk to make the marinade.
- 4
Cut chicken thighs into pieces, add to the marinade, cover, and refrigerate 4 hours.
- 5
Combine flour, cornstarch, red chili powder, garlic powder, fennel seeds, coriander powder, baking powder, black pepper, and salt in a bowl; whisk to make the flour mixture.
- 6
Let marinated chicken sit at room temperature 30 minutes before frying.
- 7
Heat oil to medium temperature, checking with a thermometer.
- 8
Coat a chicken piece in the flour mixture, dip it back into the marinade, then coat again in the flour mixture.
- 9
Fry 3 to 4 pieces at a time for 12-15 minutes until golden brown, maintaining oil temperature.
- 10
Remove fried chicken with tongs and serve.
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