Saturday, September 26, 2020

    2 Easy Fried Chicken Recipes

    There are many lip-smacking recipes of Fried chicken. Let’s take a look at two of them.


    Whether it is in gravy or fried, chicken is the ultimate soul food of every non-vegetarian. There is a wide variety of chicken recipes in India and it differs from every part. Chicken tastes best when it is teamed up with various spices and herbs. While many savour the Chicken gravy with rotis and bread, Fried Chicken is the most favourite among all the non-veg lovers. There are many lip-smacking recipes of Fried chicken. Let’s take a look at two of them.

    1. Crispy Fried Chicken


    2 broiler/fryer chickens cut up, 4 cups all-purpose flour, 2 tablespoons garlic salt, 1 tablespoon paprika, 3 teaspoons pepper, 2-1/2 teaspoons poultry seasoning, 2 large eggs, 1-1/2 cups water, 1 teaspoon salt, Oil for deep-fat frying

    Procedure: In a large dish, combine 2-2/3 cups flour, 2 tablespoons garlic salt, 1 tablespoon paprika, 2-1/2 teaspoons pepper and 2-1/2 teaspoons poultry seasoning. Beat the eggs in another dish and add 1-1/2 cups water; add 1 teaspoon salt and the remaining 1-1/3 cup flour and 1/2 teaspoon pepper. First dip the chicken in the egg mixture then dip it in the flour mixture, one piece at a time. In a deep fat fryer, heat the oil and fry the chicken in for 7 to 8 minutes in several batches or until golden brown. Serve it hot with Tomato Ketchup.

    2. Buttermilk Fried Chicken


    3 ½ kg chicken, cut into pieces, 1 teaspoon black pepper, 1 teaspoon salt, 1 teaspoon paprika, 1/4 teaspoon dried rosemary, 1/4 teaspoon ground thyme, 1/4 teaspoon dried oregano, 1/4 teaspoon dried sage, 1/2 teaspoon white pepper, 1/4 teaspoon cayenne pepper, 2 cups buttermilk.

    For the seasoned flour: 2 cups flour1 teaspoon, salt 1/2 teaspoon, paprika1/2 teaspoon, cayenne pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon white pepper, 1/2 teaspoon onion powder, 2 1/2 quarts oil for frying.

    Procedure: In a large bowl toss together chicken pieces, black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne. Stir in buttermilk until chicken is coated and Refrigerate for 6 hours. Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large dish. Remove chicken from the buttermilk and cover each piece in the seasoned flour and transfer to a plate. Heat oil in a pan and add all the chicken to the pan and cook for 10 minutes. Turn chicken pieces and cook for another 10-15 minutes. Serve after 10 minutes.

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