Crispy and Juicy Fried Chicken

Name: Crispy and Juicy Fried Chicken
Total time: 20 min
Cuisine: Thai
Ingredients: 1 Kilo chicken leg quarters sliced; 600 g chicken thigh fillet; 4 Tbsp fish sauce; ground black pepper; 4 Tbsp cornstarch; 1 pack Crispy Fry breading Mix; 3 Tbsp water; 3 Cups Flour; ground black pepper; oil for frying

20m

Serves 1

youtube.com

Crispy and Juicy Fried Chicken

youtube.com

20m

Serves 1

Directions

1Slice 1 Kilo chicken leg quarters and 600g chicken thigh fillet.
2Add 4 Tbsp fish sauce and ground black pepper to the chicken.
3Add 4 Tbsp cornstarch and 1 pack of crispy fry breading mix to the chicken.
4Add about 3-4 Tbsp water to make a batter consistency.
5Mix thoroughly until a flavorful batter is formed.
6Set the chicken aside for about 10 to 20 minutes, or put it in the fridge overnight.
7In a separate bowl, add 3 cups of flour and ground black pepper.
8Dredge the chicken meat into the flour.
9Squeeze the flour into the meat to ensure it sticks and covers the whole part.
10Shake off excess flour to have a thin, even coating on the surface of the meat.
11Repeat the dredging process for all the chicken meat.
12Heat 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.
13Carefully fry the chicken meat, always laying it away from you to avoid hot oil splashes.
14Fry the chicken meat on medium to high setting for about 12 minutes, or until crispy golden brown.
15Ensure the internal temperature of the meat reaches about 170 deg. F using a meat thermometer to confirm it's fully cooked but not overcooked.
16After frying, set the chicken aside on a wire rack to cool down and maintain crispiness.
17When frying chicken thigh fillets, cook them for about 8 minutes to keep them juicy and not overcooked.
18Serve the fried chicken.

Ingredients

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

Crispy and Juicy Fried Chicken

20m

Serves 1

youtube.com

Crispy and Juicy Fried Chicken

youtube.com

20m

Serves 1

Directions

1Slice 1 Kilo chicken leg quarters and 600g chicken thigh fillet.
2Add 4 Tbsp fish sauce and ground black pepper to the chicken.
3Add 4 Tbsp cornstarch and 1 pack of crispy fry breading mix to the chicken.
4Add about 3-4 Tbsp water to make a batter consistency.
5Mix thoroughly until a flavorful batter is formed.
6Set the chicken aside for about 10 to 20 minutes, or put it in the fridge overnight.
7In a separate bowl, add 3 cups of flour and ground black pepper.
8Dredge the chicken meat into the flour.
9Squeeze the flour into the meat to ensure it sticks and covers the whole part.
10Shake off excess flour to have a thin, even coating on the surface of the meat.
11Repeat the dredging process for all the chicken meat.
12Heat 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.
13Carefully fry the chicken meat, always laying it away from you to avoid hot oil splashes.
14Fry the chicken meat on medium to high setting for about 12 minutes, or until crispy golden brown.
15Ensure the internal temperature of the meat reaches about 170 deg. F using a meat thermometer to confirm it's fully cooked but not overcooked.
16After frying, set the chicken aside on a wire rack to cool down and maintain crispiness.
17When frying chicken thigh fillets, cook them for about 8 minutes to keep them juicy and not overcooked.
18Serve the fried chicken.

Ingredients

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