Crispy and Juicy Fried Chicken

20 mins
Serves 1
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Directions

  1. 1Slice 1 Kilo chicken leg quarters and 600g chicken thigh fillet.
  2. 2Slice 1 Kilo chicken leg quarters and 600g chicken thigh fillet.
  3. 3Slice 1 Kilo chicken leg quarters and 600g chicken thigh fillet.
  4. 4Add 4 Tbsp fish sauce and ground black pepper to the chicken.
  5. 5Add 4 Tbsp fish sauce and ground black pepper to the chicken.
  6. 6Add 4 Tbsp fish sauce and ground black pepper to the chicken.
  7. 7Add 4 Tbsp cornstarch and 1 pack of crispy fry breading mix to the chicken.
  8. 8Add 4 Tbsp cornstarch and 1 pack of crispy fry breading mix to the chicken.
  9. 9Add 4 Tbsp cornstarch and 1 pack of crispy fry breading mix to the chicken.
  10. 10Add about 3-4 Tbsp water to make a batter consistency.
  11. 11Add about 3-4 Tbsp water to make a batter consistency.
  12. 12Add about 3-4 Tbsp water to make a batter consistency.
  13. 13Mix thoroughly until a flavorful batter is formed.
  14. 14Mix thoroughly until a flavorful batter is formed.
  15. 15Mix thoroughly until a flavorful batter is formed.
  16. 16Set the chicken aside for about 10 to 20 minutes, or put it in the fridge overnight.
  17. 17Set the chicken aside for about 10 to 20 minutes, or put it in the fridge overnight.
  18. 18Set the chicken aside for about 10 to 20 minutes, or put it in the fridge overnight.
  19. 19In a separate bowl, add 3 cups of flour and ground black pepper.
  20. 20In a separate bowl, add 3 cups of flour and ground black pepper.
  21. 21In a separate bowl, add 3 cups of flour and ground black pepper.
  22. 22Dredge the chicken meat into the flour.
  23. 23Dredge the chicken meat into the flour.
  24. 24Dredge the chicken meat into the flour.
  25. 25Squeeze the flour into the meat to ensure it sticks and covers the whole part.
  26. 26Squeeze the flour into the meat to ensure it sticks and covers the whole part.
  27. 27Squeeze the flour into the meat to ensure it sticks and covers the whole part.
  28. 28Shake off excess flour to have a thin, even coating on the surface of the meat.
  29. 29Shake off excess flour to have a thin, even coating on the surface of the meat.
  30. 30Shake off excess flour to have a thin, even coating on the surface of the meat.
  31. 31Repeat the dredging process for all the chicken meat.
  32. 32Repeat the dredging process for all the chicken meat.
  33. 33Repeat the dredging process for all the chicken meat.
  34. 34Heat up some oil until it bubbles when a chopstick or bamboo skewer is dipped in, or to about 165 to 175 deg. C with an oil thermometer.
  35. 35Heat up some oil until it bubbles when a chopstick or bamboo skewer is dipped in, or to about 165 to 175 deg. C with an oil thermometer.
  36. 36Heat up some oil until it bubbles when a chopstick or bamboo skewer is dipped in, or to about 165 to 175 deg. C with an oil thermometer.
  37. 37Carefully fry the chicken meat, always laying it away from you to avoid hot oil splashes.
  38. 38Carefully fry the chicken meat, always laying it away from you to avoid hot oil splashes.
  39. 39Carefully fry the chicken meat, always laying it away from you to avoid hot oil splashes.
  40. 40Fry the chicken meat on medium to high setting for about 12 minutes, or until crispy golden brown.
  41. 41Fry the chicken meat on medium to high setting for about 12 minutes, or until crispy golden brown.
  42. 42Fry the chicken meat on medium to high setting for about 12 minutes, or until crispy golden brown.
  43. 43Ensure the internal temperature of the meat reaches about 170 deg. F using a meat thermometer to confirm it's fully cooked but not overcooked.
  44. 44Ensure the internal temperature of the meat reaches about 170 deg. F using a meat thermometer to confirm it's fully cooked but not overcooked.
  45. 45Ensure the internal temperature of the meat reaches about 170 deg. F using a meat thermometer to confirm it's fully cooked but not overcooked.
  46. 46After frying, set the chicken aside on a wire rack to cool down and maintain crispiness.
  47. 47After frying, set the chicken aside on a wire rack to cool down and maintain crispiness.
  48. 48After frying, set the chicken aside on a wire rack to cool down and maintain crispiness.
  49. 49When frying chicken thigh fillets, cook them for about 8 minutes to keep them juicy and not overcooked.
  50. 50When frying chicken thigh fillets, cook them for about 8 minutes to keep them juicy and not overcooked.
  51. 51When frying chicken thigh fillets, cook them for about 8 minutes to keep them juicy and not overcooked.
  52. 52Serve the fried chicken.
  53. 53Serve the fried chicken.
  54. 54Serve the fried chicken.

Ingredients

  • 1 Kilo chicken leg quarters sliced
  • 1 Kilo chicken leg quarters sliced
  • 1 Kilo chicken leg quarters sliced
  • 600 g chicken thigh fillet
  • 600 g chicken thigh fillet
  • 600 g chicken thigh fillet
  • 4 Tbsp fish sauce
  • 4 Tbsp fish sauce
  • 4 Tbsp fish sauce
  • ground black pepper
  • ground black pepper
  • ground black pepper
  • 4 Tbsp cornstarch
  • 4 Tbsp cornstarch
  • 4 Tbsp cornstarch
  • 1 pack Crispy Fry breading Mix
  • 1 pack Crispy Fry breading Mix
  • 1 pack Crispy Fry breading Mix
  • 3 Tbsp water
  • 3 Tbsp water
  • 3 Tbsp water
  • 3 Cups Flour
  • 3 Cups Flour
  • 3 Cups Flour
  • ground black pepper
  • ground black pepper
  • ground black pepper
  • oil for frying
  • oil for frying
  • oil for frying

Equipment

wire rackchopstick or bamboo skeweroil thermometermeat thermometer

Tips

  • Add cornstarch to make the fried chicken really crispy.
  • Add your favorite brand of breading mix for flavor.
  • Don’t put too much chicken meat in one batch to avoid too much drop of oil temp.
  • Fry chicken meat for about 12 minutes or until crispy golden brown.
  • Fry chicken thigh fillets for about 8 minutes to keep them juicy.