Traditional Fried Chicken
Ingredients
- 1 kgChicken leg (cut into pieces)
- 500 mlFermented milk
- 300 gWheat flour
- 100 gCorn starch
- 3 pcGarlic (minced)
- 1 pcOnion (finely chopped)
- 2 tbspPaprika powder
- 1 tspHot pepper en poudre
- 1 tspBaking soda
- 1,000 mlPeanut oil (for frying)
- 1 tbspGray sea salt
- 1 tspBlack pepper ground
Method
An ultra-crispy skin that cracks under the teeth, revealing juicy and steaming chicken meat. The smell of hot oil and fried spices is immediate.
- 1
Mix the fermented milk with minced garlic, chopped onion, a spoonful of paprika, and salt. Submerge the chicken pieces completely. Let rest in the fridge to tenderize the meat.
- 2
In a large tray, mix the wheat flour, corn starch, remaining paprika, chili powder, and baking soda. The mixture must be homogeneous and well-seasoned.
- 3
Remove the chicken from the marinade, drain slightly, then press firmly into the flour mixture. Flour flakes should form on the surface.
- 4
Heat the peanut oil to 170°C. Fry the chicken without overcrowding. The crust should become golden and rigid. When the chicken floats and bubbles subside, it is cooked.
Frequently asked questions
How do you get this dish right?
- Do not overcrowd the fryer, otherwise the oil temperature drops and the chicken becomes greasy.
- Let the chicken rest on a wire rack after frying so air circulates and keeps the crust crunchy.
How long does this dish keep?
Keeps for 2 days in the refrigerator. To reheat, place in the oven at 180°C for 10 minutes, never use the microwave.
