Fried Chicken ranks very high up in my food dictionary. Therefore it is no surprise that I have a recipe or two for it up my sleeve. Sharing one of my favs with you today. The best part about this is that you can prepare the chicken and freeze it away on a weekend and then just pop it out and deep fry cutting down on some serious prep time to make life easy on busy weekdays.
Whole Chicken with skin on it. Chopped into 8 or 12 pieces (as per your preference)
Bread Crumbs: 2 cups Approx
Red Chili Flakes: 5 Table Spoons Heaped (Make it 3 if you don’t like your food hot)
Salt: To Taste
Corn Flour: 1 Cup
Ground Black Pepper: 3 Tea Spoons
Oil for Frying
Take the chicken and delicately slice into the fleshier parts so that you can season inside the cuts and add flavor to it. However do so carefully so that the skin on the pieces does not fall apart or the pieces do not lose their shape.
On a cooking sheet mix together the crumbs, salt, red chili flakes, corn flour and black pepper till evenly blended.
In a bowl whip 3 eggs till fluffy.
Now dip the chicken first in the eggs and then coat them heavily with the prepared mix. Ensure that the sliced parts in the chicken flesh also get as much of the crumbs in them as possible. Put on a tray to fry or put on a tray, cover with foil and freeze.
To fry pour oil in a deep frying pan or a shallow round bottom cooking pot. Allow the oil to get really hot before adding the chicken to it. Try adding only as much chicken in the pan as the size allows so that the chicken is fully immersed in the oil. As soon as you add the chicken the temperature of the oil will drop so keep the heat under it high. Constantly turn the chicken so it does not burn. It will take a couple of minutes before the oil will reach its boiling temp again. As soon as it does lower the heat so the oil is just gently simmering. Cover the pot and cook for at least 15 to 20 minutes on slow heat. Keep constant check on the chicken and turn it occasionally so it is evenly cooked. Ensure that the temperature of the oil is consistent and simmers delicately so the chicken turns out crunchy and not oil laden and soggy.
Keep the lid on the pan so that the chicken has its own steam locked in to keep it moist.
Serve hot. Add Potato wedges or sautéed veggies if desired.