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Thursday, 11 February 2016

Fried Chicken

It was great. The next batch will be better.

In principle, I favour skin on and bone in for any chicken dish. However, on this occasion I chose thigh fillets, cut in half, because I hoped (and I was right) the chicken would cook quickly and remain moist.

I marinated the chicken pieces in milk with a little salt and pepper. Buttermilk, perhaps with an egg or two, may be a superior option.

To two cups of ordinary flour I added a teaspoon of salt, a generous quantity of pepper, a tablespoon of garlic powder, two teaspoons of dried tarragon, two teaspoons of crushed chillies, two teaspoons of paprika. I suspect that more generous quantities of the flavourings will also work, maybe better.

I then coated each chicken piece with the flour mixture. A plastic bag may have been the way to go.

I heated sunflower oil in a pan. As it began to smoke, I dropped in chicken pieces and watched them cook. Three or four pieces per batch cooked in about five minutes and were transferred to a plate covered with kitchen roll. Delicious! I may treat myself to a deep-frier.

A Mistake:
I mixed the milk and the remains of the flour and used it to coat frozen broccoli, thinking to deep fry the broccoli. It didn’t work. It might have with unfrozen vegetables.

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