Traditional Fried Chicken

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.

• Prep time: 20 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 1451
• Protein: 54 g
• Carbs: 100 g
• Fat: 97 g

Ingredients

• 1 kg Chicken leg ( cut into pieces )
• 500 ml Fermented milk
• 300 g Wheat flour
• 100 g Corn starch
• 3 piece Garlic ( minced )
• 1 piece Onion ( finely chopped )
• 2 tbsp Paprika powder
• 1 tsp Hot pepper en poudre
• 1 tsp Baking soda
• 1000 ml Peanut oil ( for frying )
• 1 tbsp Gray sea salt
• 1 tsp Black pepper ground

Instructions

1. Marinating the chicken

   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. Preparing the breading

   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. Coating

   Remove the chicken from the marinade, drain slightly, then press firmly into the flour mixture. Flour flakes should form on the surface.

4. Frying

   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.

Chef's tips

• 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.

Storage

Keeps for 2 days in the refrigerator. To reheat, place in the oven at 180°C for 10 minutes, never use the microwave.