You love that juicy homemade fried chicken, but don't feel like filling an oil pan and making a mess in the kitchen? How about simplifying the process? Cut a chicken and choose your favorite pieces to season with a very tasty mixture. Then everything is very simple: just pass the chicken in the beaten egg and flour and fry it with a little oil, olive oil or lard, without the need to dip the pieces. Even with little fat, the chicken is crunchy on the outside and soft on the inside.
- 1, 5 to 2 kg of chicken (whole or your favorite pieces).
- 2 tablespoons of salt.
- 2 tablespoons of paprika.
- 2 teaspoons of garlic powder.
- 1 teaspoon of cayenne pepper.
- 3 eggs.
- 2 cups of milk.
- 1 ½ cup flour for breading.
- Vegetable oil, olive oil, butter or lard for frying.
Makes from three to four servings.
Part 1 of 3: Tempering
Step 1. cut a whole chicken in about eight pieces.
Buy a 1, 5 to 2 kg chicken and use a sharp knife to cut it into pieces, separating the thighs, thighs, wings, wing drumsticks and breast.
- If the brisket is big, cut it in half for faster frying.
- Want to save time? Buy the cut pieces. Choose 2 kg of your favorites.
To make the chicken even softer, marinate it with milk and lemon juice and refrigerate for 12 to 24 hours. Then just drain the pieces and continue the preparation.
Step 2. Place the pieces in a zip-lock bag along with the spices
Add chopped chicken and 2 tablespoons salt, 2 tablespoons paprika, 2 teaspoons garlic powder and 1 teaspoon cayenne pepper.
Make the substitutions and use whatever spices you prefer. You can also buy a spice mix to season chicken meat
Step 3. Shake the bag and refrigerate the chicken for up to 24 hours
Tightly close the bag and shake it so that the chicken pieces are completely covered with the seasoning. Then just put it in the fridge overnight or for up to 24 hours.
After going to the fridge, the chicken tastes better
Part 2 of 3: Breading
Step 1. Place a rack on a baking sheet and pick up shallow bowls
Arrange a roasting pan with a grill and place it near the stove. That's where the ready-to-fry chicken pieces should be. Also place two shallow bowls near the spot.
Step 2. Put the flour in one of the bowls and beat the eggs with milk in the other
Put 1 ½ cup of all-purpose flour into a container. Then break 3 eggs and beat them with 2 cups of milk in the other container. Mix them well.
If you prefer an even more crunchy chicken, change the common flour for breadcrumbs or Panko.
Step 3. Dip the chicken in the beaten eggs with milk and then in the flour, covering each piece well
Take the chicken pieces out of the bag. Place the beaten eggs one at a time and drain the excess liquid over the top of the bowl. Then pass them in the flour and turn them over to bread all parts of the piece. Put them on the grill.
It is important to remove excess flour so that the chicken does not become soft after frying
Part 3 of 3: Frying
Step 1. Melt some butter, lard, oil or olive oil in a skillet
Add enough to cover about 0.5 cm from the bottom of the pan. Use a sturdy cast iron skillet and turn the heat on low.
Step 2. Heat the fat to 160 °C
Use a thermometer to measure oil temperature. When the butter or lard has melted, raise the heat and continue heating the fat until it reaches 160 °C.
Do not exceed 160 °C to avoid burning oils
Step 3. Arrange the chicken pieces in the skillet
Place the breast and drumsticks of the wing around the edge, leaving the middle of the pan empty, where the thighs should go.
- After placing the chicken in the pan, the oil or fat used should reach half the height of the pan.
- As the thighs take longer to cook, they should be in the hottest part of the pan, which is the middle.
Step 4. Fry the chicken for 20 to 25 minutes
Let the pieces fry for ten to 12 minutes. Then turn them over carefully using a tong. As the temperature of the fat drops, you may need to turn the heat up a little. Fry the meat until it exceeds 80 °C. Use a culinary thermometer to check.
The oil or lard temperature should be around 160 °C
Step 5. Transfer the chicken pieces to a clean rack to drain
Clean the grid of the roasting pan used before and place the fried chicken pieces on top of it, using a tongs. Won't you serve the chicken right away? Cover everything with aluminum foil (but don't need to squeeze).
If you drain the chicken on a paper-towel-lined plate, it will go limp.
Step 6. Serve the fried chicken
Put a little more salt on top of the pieces and serve them immediately so they stay crispy. Some side options are rice and beans, mashed potato or coleslaw.