Perfect Fried Chicken

By

Sid Khullar

– June 28, 2011Posted in: Columns & Recipes

This is one recipe I’ve wanted to get right for quite a while and in the end, it was just a simple thought that made everything alright – a dry rub. Some of the issues encountered were related to the coating slipping off, the final product not coming out crunchy enough and cooking it perfectly both inside and outside without strict temperature regulation.

The core of this recipe is the dry rub and the steaming. The steaming:

• Cooks the chicken thoroughly
• Stabilizes the crust on the surface of the chicken and
• Causes the coating to ‘settle down’ in a perfect layer.

You’ll need:

• Pieces of chicken with the skin on
• Wholemeal flour (atta)
• Salt (about 10% of flour)
• Spices (whatever you like as long as they’re dry)
• Oil for deep frying
• A steamer

Method:

1. Mix the flour with the salt and spices
2. Thoroughly coat the pieces of chicken with the flour
3. Steam for about 30 minutes or until cooked, whichever is earlier. Clear juices from within when poked mean it’s done.
4. Fry when needed; only till the outer crust is crisp.
5. Serve with gravy, fries, mashed potatoes, coleslaw and whatever else you like.

Let me know if this one worked for you.

In case you’re not sure how to cut out the thighs, which are the best part, check out this video:

 

Sid

Related Posts:

1. Fried Chicken
   
2. Nani’s Spicy Fried Chicken
   
3. Blanquette of Chicken with Spicy Potato Croquettes
   

Tags: Chicken, Deep Fry, Fry, Gravy, Mash, Mashed, potato, potatoes, Salt, Spices

About Sid Khullar

Sid is the primary contributor to and editor of Chef at Large. A self confessed food addict who likes cooking, writing and photography... and travel, if it gets him closer to a good book and interesting food. He's spent 17 years in varying functions of technology including research & development, training, sales, marketing and mentoring technology startups. He now applies himself to learning more about food and building food and beverage brands online for Brands at Large clients.Sid covers Delhi/NCR for Chef at Large and can be reached at editor@chefatlarge.in

5 Comments

1. Reply

   Carlos

   Posted June 28, 2011 at 9:32 AM

   If you really want them crispy, try coating them with “honey corn flakes’ ” crumbs (just crush the cornflakes in a bowl) and then follow same procedure as explained in the recipe.

   

   • Reply

     Sid Khullar

     Posted June 28, 2011 at 9:53 AM

     Thanks for the tip Carlos.

2. Reply

   Debashri

   Posted June 29, 2011 at 6:58 AM

   In Mangalorean cooking we use Rawa or Sooji… bread crumbs work very well too

3. Reply

   farah pasah

   Posted July 1, 2011 at 4:40 AM

   HOD TO MAKE FRIED CHICKEN COMES OUT AWESOME……
   Cut whole chicken into 8 pieces with the skin intact.
   Mix together red chilli powder, lemon juice, cinnamon powder, olive oil and salt to taste and fill in to a syringe.
   Marinate chicken pieces with garlic paste, ginger paste and salt to taste.
   Beat eggs in a bowl and keep aside.
   In a bowl mix plain flour and cornflour together.
   Dip chicken in beaten eggs and coat with plain flour.
   Repeat process by dipping each chicken piece in egg followed by plain flour again.
   Fill the chicken with prepared spice mix with a syringe.
   Fry in a covered pan for 10 to 15 minutes.

4. Reply

   Asad

   Posted October 22, 2011 at 4:49 PM

   At Ballimaran Gali, Chandni Chowk I used to eat fried chicken with Salad and Rumali Rori, whenever I used to visit Delhi. It was perhaps the best chicken fry I’ve ever tasted. But last time when I visited the place the Restaurant was gone and another shop was at its place. Its niot a restaurant. I asked the loical people but they couldn’t give me the whereabout.
   This restaurant used to serve fried chicken and fish to its customers after frying it right in front.
   Can anyone give the recipe of this kind of chicken fry? or if its still available in Delhi, old or new?
   Thanks.