Recipe was adapted from allrecipes.com . This recipe really produced nice and crispy chicken, definitely worth it. It was really simple but must read the instructions I have highlighted in turquoise . I have reduced the portion and substituted some ingredients so for original recipe click the link above. :)
Serving: 2
Ingredients:
500g Chicken Nibbles, I use only the drumlets part
1/2 Cup Buttermilk (Click here to make your own buttermilk)
1 Cups All-purpose Flour for coating1 Teaspoon Garlic Powder
1 Teaspoon Curry Powder
1/2 Teaspoon Salt
Pepper to taste
Vegetable oil for frying
1.Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with garlic powder,curry powder, salt and pepper to taste.
2.Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET IT SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL! This is will take awhile...
3.Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 12 minutes if you are not using nibbles you have to cook in slightly longer; (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
4.Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.
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