Crispy Fried Chicken by @samsweetandspicetreats
4 servings
🍗
1 kg
Chicken legs
🫙
1.2 g
Turmeric
🌿
2 g
Coriander
🧂
5 g
Salt
🌶️
2.7 g
Red chili
🧄
15 ml
Garlic paste
🥢
15 ml
Soy sauce
🌾
120 g
Flour
💧
480 ml
Ice water
🫗
1 l
Oil
Pat
chicken legs or thighs
Pat the chicken legs or thighs dry, then make 3 deep cuts in each piece so the marinade can penetrate.
Place
- chicken legs or thighs
ground turmeric
crushed coriander
Place the chicken in a large mixing bowl and add ground turmeric, crushed coriander, salt, red chili powder, garlic paste, and soy sauce.
Massage- chicken legs or thighs
Massage the seasonings into all chicken pieces until evenly coated.
Refrigerate- chicken legs or thighs
Cover the bowl and refrigerate the chicken for at least 120 min or overnight for deeper flavor.
- Put
all-purpose flour
ice water
Put the all-purpose flour in one large mixing bowl and pour the ice water into the second large mixing bowl.
Coat- chicken legs or thighs
- all-purpose flour
Coat each marinated chicken piece in all-purpose flour, pressing the flour into the cuts.
- Dip
- chicken legs or thighs
- ice water
Dip the floured chicken briefly into the ice water, allowing excess water to drip off.
Press
- chicken legs or thighs
- all-purpose flour
Return the chicken to the all-purpose flour and press on a rough, crumbly coating.
- Rest
- chicken legs or thighs
Place the coated chicken on a wire rack and rest it for 15 min so the crust adheres.
Heat
neutral frying oil
Heat neutral frying oil in a deep pan on the stovetop to 175°C / 350°F.
- Fry
- chicken legs or thighs
- neutral frying oil
Fry the chicken in batches for 14 to 18 min, turning occasionally until golden, crisp, and cooked through.
- Drain
- chicken legs or thighs
Drain the fried chicken on paper towels and serve hot after confirming the thickest part reaches 74°C / 165°F.
Crispy Fried Chicken by @samsweetandspicetreats
4 servings
🍗
1 kg
Chicken legs
🫙
1.2 g
Turmeric
🌿
2 g
Coriander
🧂
5 g
Salt
🌶️
2.7 g
Red chili
🧄
15 ml
Garlic paste
🥢
15 ml
Soy sauce
🌾
120 g
Flour
💧
480 ml
Ice water
🫗
1 l
Oil
Preparation Steps
Step 1/12
Pat the chicken legs or thighs dry, then make 3 deep cuts in each piece so the marinade can penetrate.
Step 2/12
Place the chicken in a large mixing bowl and add ground turmeric, crushed coriander, salt, red chili powder, garlic paste, and soy sauce.
Step 3/12
Massage the seasonings into all chicken pieces until evenly coated.
Step 4/12
Cover the bowl and refrigerate the chicken for at least 120 min or overnight for deeper flavor.
Step 5/12
Put the all-purpose flour in one large mixing bowl and pour the ice water into the second large mixing bowl.
Step 6/12
Coat each marinated chicken piece in all-purpose flour, pressing the flour into the cuts.
Step 7/12
Dip the floured chicken briefly into the ice water, allowing excess water to drip off.
Step 8/12
Return the chicken to the all-purpose flour and press on a rough, crumbly coating.
Step 9/12
Place the coated chicken on a wire rack and rest it for 15 min so the crust adheres.
Step 10/12
Heat neutral frying oil in a deep pan on the stovetop to 175°C / 350°F.
Step 11/12
Fry the chicken in batches for 14 to 18 min, turning occasionally until golden, crisp, and cooked through.
Step 12/12
Drain the fried chicken on paper towels and serve hot after confirming the thickest part reaches 74°C / 165°F.
Composition
Ingredients
Types
Ingredients
Notes
Allergens
Dietetics
Dietary regimen
Calories
570 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
20 minutes
Cooking
20 minutes
Overall
40 minutes
Difficulty
Level
Medium (2/4)
Steps
12 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@samsweetandspicetreats
Origin
Cuisine
Pakistani, American
Geographic
Pakistan, Islamabad
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos