Are you looking for a curd fried chicken recipe to impress your friends or family ? This recipe is just the ticket!
Finally, my dad said to me during dinner, “Tell your website readers your dad says it’s okay.” Dad did. This chicken is good – perfectly tender, well-flavoured, crunchy – just what one would want in a fried chicken.
Butter chicken marinade – the secret to great fried chicken!
the secret? Yogurt!
Light milk is slightly acidic. Soaking the chicken overnight in the curd helps soften it, and the chicken stays tender when fried.
- Best frying pan for frying chicken
Many recipes require frying chicken in a cast iron skillet. Sometimes we use our trusted cast iron pans, and sometimes we use hard anodized aluminum pans.
Anodized aluminum can also withstand heat without warping, but will be more responsive to heating and cooling. (We started a kitchen fire with peanut oil in a cast iron skillet—which is no fun! If this happens to you, remove the skillet from the heating element, and quickly cover it with a lid.)
- Ingredients :
- For dressing :
2 cups of curd (you can also use plain yoghurt diluted with a little milk)
1 large onion, sliced
1/4 cup fresh herbs (parsley, thyme, tarragon) chopped or 1 teaspoon each of the dried herbs.
1/2 teaspoon paprika
instructions next page
1/2 teaspoon cayenne pepper
3 pounds chicken nuggets (drumsticks, drumsticks, wings, breasts), bone-in, skin-on
- For frying chicken :
2 cups of cooking oil (such as canola or peanut oil)
2 cups flour
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1 teaspoon cayenne pepper
Salt and pepper to taste
- Method :
Steep chicken in curd mix
Combine curd, sliced onion, herbs, paprika, also cayenne pepper in a large bowl. Placing chicken pieces in milk mixture and covering completely. Cover and marinate overnight (minimum 8 hours).
- Classify the chicken
Put the chicken pieces in a colander and drain the excess milk mixture.
Cover the chicken pieces with flour
In a large paper or plastic bag, mix the flour with garlic salt, onion salt, cayenne pepper, salt and pepper. Place the chicken pieces in a bag with the flour mixture and shake until well covered.
Heat the oil in a thick bottomed frying pan
Heat 2 cups of oil in a large, heavy-bottomed skillet (cast iron, stainless steel, or anodized aluminum – something that can handle the heat) over medium-high heat until a pinch of flour begins to sizzle when placed in the hot (but not so hot) oil. Pan is smoking), about 350 degrees Fahrenheit. Remember when working with hot oil, always keep the lid of the pan close to you.
- Fry chicken
Working in batches, add the chicken pieces to the hot oil in the skillet and fry on one side for 10 to 12 minutes, until golden brown, then use metal tongs to flip the pieces over and fry for another 10 to 12 minutes, until golden brown. Cook about 5 pieces at a time, making sure not to crowd the pan. Renew To all pieces are cook over .
Take care to keep the oil hot enough to cook the chicken thoroughly, but not so high that it burns the mixture, about 300 degrees to 325 degrees Fahrenheit.
Put the chicken on the rack to drain the excess oil
Use tongs to remove the chicken from the pan. Place on a rack on a cookie sheet or grill tray to drain excess oil. Add more salt and pepper to taste. Leave it cooled about 11 to 16 min before serving.