Fried Chicken. What more can I say than there is nothing more satisfying and comforting than a perfectly-seasoned chicken leg, juicy on the inside and perfectly crispy and non-greasy on the outside. Fried chicken used to be dish for special occasions. Chickens were not being mass-produced and were more valued as egg producers. Today, thanks to increased supply and demand, fried chicken is one of the more affordable and tastiest dishes to create for a family to share, say for a Sunday-night dinner.
After trying many recipes that included brining, marinating in buttermilk and even steaming, I have finally perfected the seasoning for this fried chicken and believe it or not, I use Mayonnaise to marinate my chicken. Sounds crazy right? I thought so too but it works, you’ll see!
FOR THE MARINADE
- 3 lbs boneless chicken and thighs [cut into one-inch pieces]
- 1 cup mayonnaise
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp paprika
- 1 tbsp mustard [the yellow one]
- 1 tbsp black pepper
- 5 tsp salt
- 3 cups flour
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp paprika
- 3 cups ice cold water
- 1 litre Canola Oil
- Marinate the chicken with one mayo, garlic powder, onion powder, paprika, salt, mustard and black pepper. Leave for 2 hours at least.
- Then, take 3 cups of all-purpose flour. Add salt, pepper and paprika (half tsp each) to it too. In a bowl take ice cold water and put aside.
- Now comes the assembly. Take a piece of marinated chicken, toss is in the seasoned flour, dust off extra flour and then quickly dip in cold water and toss it back into flour.
- Deep fry in oil heated at 350°F for 5 – 8 minutes. I use my deep fryer for this.
That’s it! Delicious crispy fried chicken is ready. Enjoy it hot, with a side of French fries or vegetables and a fresh coleslaw!
- You can also use a large freezer bag to coat your chicken in flour.
- Don’t overcrowd your chicken. It should take you at least 4-5 batches to fry this chicken.
- If you don’t have a deep fryer, you can easily use a heavy base pot to fry your chicken.