Crispy Fried Chicken by @samsweetandspicetreats

50 min
Medium

4 servings

🍗

1 kg

Chicken Legs And Thighs

🟡

1.3 ml

Turmeric

🌿

5 ml

Coriander

🧂

5 ml

Salt

🌶️

5 ml

Red Chili

🧄

15 ml

Garlic Paste

🥢

15 ml

Soy Sauce

🌾

120 g

Flour

🧊

480 ml

Ice Water

🫗

950 ml

Oil

Preparation Steps

  1. Step 1/12

    Pat the chicken legs or thighs dry, then make 3 deep slashes in each piece to help the marinade penetrate.

    chicken legs or thighs
    🔪chef's knife
    🪵cutting board
    🧻paper towels

  2. Step 2/12

    Combine the ground turmeric, crushed coriander, salt, red chili powder, garlic paste, and soy sauce in a large mixing bowl.

    ground turmeric
    crushed coriander
    salt
    red chili powder
    garlic paste
    soy sauce
    🥣large mixing bowl
    🥄measuring spoons

  3. Step 3/12

    Add the slashed chicken to the seasoning mixture and rub it thoroughly over every piece.

    chicken legs or thighs
    🥣large mixing bowl

  4. Step 4/12

    Cover the bowl and marinate the chicken in the refrigerator for at least 120 min or overnight.

    chicken legs or thighs
    🥣large mixing bowl

  5. Step 5/12

    Place the all-purpose flour in one shallow bowl and pour the ice water into the second shallow bowl.

    all-purpose flour
    ice water
    🥣shallow bowl
    🥛measuring cup

  6. Step 6/12

    Coat one marinated chicken piece in flour, pressing the flour onto the surface.

    chicken legs or thighs
    all-purpose flour
    🥣shallow bowl
    🥢tongs

  7. Step 7/12

    Dip the floured chicken briefly into the ice water, then return it to the flour.

    chicken legs or thighs
    ice water
    all-purpose flour
    🥣shallow bowl
    🥢tongs

  8. Step 8/12

    Press and scrunch the flour around the chicken until a rough, crumbly coating forms, then repeat with all pieces.

    chicken legs or thighs
    all-purpose flour
    🥣shallow bowl
    🥢tongs

  9. Step 9/12

    Place the coated chicken on a wire rack and rest it for 15 min so the coating adheres.

    chicken legs or thighs
    🧺wire rack

  10. Step 10/12

    Pour the neutral frying oil into a deep, heavy pan and heat it on the stovetop to 175°C / 350°F.

    neutral frying oil
    🥣large mixing bowl

  11. Step 11/12

    Fry the chicken in batches for 15 to 18 min, turning occasionally, until deeply golden and the thickest piece reaches 74°C / 165°F internally.

    chicken legs or thighs
    neutral frying oil
    🥢tongs
    🥄slotted spoon

  12. Step 12/12

    Transfer the fried chicken to a wire rack lined underneath with paper towels, then rest for 5 min before serving.

    chicken legs or thighs
    🥄slotted spoon
    🧺wire rack
    🧻paper towels

Composition

Ingredients

Types

Seasonings, Condiments, Liquids

Ingredients

Chicken legs and thighs, Turmeric, Coriander, Salt, Red chili, Garlic paste, Soy sauce, Flour, Ice water, Oil

Allergens

Soy, Gluten

Dietetics

Dietary regimen

High protein, Dairy-free

Calories

520 kcal

Macro nutrients

Protein: 37g, Carbohydrates: 22g, Fat: 31g, Fiber: 1g, Sugars: 1g

Nutritional Information

Minerals

Sodium: 780mg, Iron: 2.1mg, Potassium: 390mg, Calcium: 35mg

Vitamins

Vitamin B6: 0.5mg, Vitamin B12: 0.4mcg, Vitamin D: 0.3mcg, Niacin: 12mg

Preparation

Time Information

Preparation

30 minutes

Cooking

20 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

chef's knife, cutting board, large mixing bowl, shallow bowl, measuring spoons, measuring cup, tongs, slotted spoon, wire rack, paper towels

Appliances

stovetop

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Party, Casual gathering, Game day

Origin

Source

Platform

instagram

Original Creator

@samsweetandspicetreats

Origin

Cuisine

Pakistani, South Asian

Geographic

Pakistan, South Asia

Various

Aspect

Texture

Crispy, Crunchy, Juicy, Tender, Craggy

Flavors

Savory, Spicy, Garlicky, Salty, Umami, Earthy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave longer than 2 hours,Discard if held above 32°C / 90°F for more than 1 hour), fridge : 3 to 4 days (Cool completely before storing,Store in an airtight container,Reheat until the internal temperature reaches 74°C / 165°F), freezer : 2 to 3 months (Cool completely before freezing,Wrap tightly or use a freezer-safe airtight container,Thaw in the refrigerator before reheating)