deep fried chicken wings
Who doesn’t like friend chicken?
Not many, right? The right question should be, “How do you like your fried chicken?”
Last year I made a big batch of Southern fried chicken and the result was favourable to those who were able to eat a piece. The procedure included marinating the chicken in buttermilk.
To answer my own question. I prefer a fried chicken that is crispy yet soft enough to sink my teeth into. I want a thin layer of just falvorful enough browned skin and meat that slides off the bones. I don’t like the ones that most fast food chains offer. Those are usually too crispy and oily for my taste that I HAVE to burry them in gravy. Not a good thing.
So here’s one that is just right for me. I’d like to keep making this as well. This recipe made my guests ask what I did with the chicken instead of being politely told it tastes good. see better already, yes? Incase your wondering, the Mc in the entry has something to do with the bottled spices not the fastfood chain.
McSpice Fried Chicken
Chicken wings 1 ¼ kilos (about 13 wings and 4 breasts)
Salt 1 tsp
Pepper ½ tsp, freshly ground
Mixed spice 2 tsp each (cumin, thyme, rosemary)
Garlic 1 tbsp, grated
Flour 1 ½ cups
Panko cup (grind twice)
How to:
1. Wash chicken then pat dry with a paper towel.
2. In a plastic bag (like Ziploc bags) and add salt, pepper, spices and garlic. Shake to mix spices (I used McCormick). Add chicken pieces then knead spice rub into chicken.
3. Refrigerate for about 2 hours. Massage the chicken meat every 30 minutes. Before cooking, open the bag and dump flour/panko mix and shake again to make sure very chicken piece is coated properly. You should see each piece coated with white powder (flour and panko). Shake off the excess just before frying.
4. Heat oil in medium high. Fry chicken pieces for about 5 minutes each side. The oil should be hot enough to prevent the coating from sliding off the chicken. Frying for at least 5 minutes will ensure the meat inside is well cooked (without any reddish tint).
5. Serve with condiments like ketchup or gravy.
Since the japanese bread crumb (panko) is usually a bit grainy I had it grind twice in a food processor. The original recipe required cornmeal and since I don’t have that I substituted with ground panko. Just a tip, make sure that the oil temperature is kept at the same heat throughout the cooking process to make it easier to time the frying. Dry the fried pieces in paper towels.
