Thursday, June 28, 2012

Finger Lickin' Faye-tucky Fried Chicken!

Well sometimes ya need a little fry and I don't mean Stephen - though he is also a comfort!  This is easy to make and is moist chicken with a crunchy coating!
How to:
Chicken pieces, flour mixed with your favorite dry spice flavours - eg: paprika (smoked), cumin, pepper, chilli, coriander, garlic, cayenne (scant), onion,tumeric (good for colour) and salt (use a vegetable salt for extra flavours) and can use dry herbs - basil, sage, marjoram, parsley).  For health the super spices with antioxidants are  Cinnamon, Ginger, Oregano, Paprika, Rosemary, Thyme and Turmeric though in fried dish maybe not so healthy!  

What I do is get a large freezer bad and add the flour and then spices and dry herbs and taste - you can get a good idea of the final flavour this way and over time develop your perfect flavour combination so take note of amounts.  Now soak the chicken pieces in buttermilk (I just make up powdered skim milk that is stronger than normal and add vinegar or lemon juice to 'sour' it instead of buying buttermilk and it works very well).  Leave in fridge overnight.  When ready to cook remove chicken pieces and place in bag of flour - have oil heating ready - to medium heat not smoking! - so once chicken is coated well you can place in oil - I test oil is ready by dropping a little flour in and if sizzles without 'boiling' which is too hot - it is ready - then place chicken pieces in - do not over crowd pan or you will not get crunchy chicken coating- fry until golden turning once - remove and drain on a wire rack over paper towels.  Serve and enjoy!

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