Crispy Fried Chicken

4m
Serves 1
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Directions

  1. 1In a bowl, combine 1 kilo of sliced chicken leg quarters, 600g of chicken thigh fillet and 4 Tbsp of fish sauce.
  2. 2Add ground black pepper.
  3. 3Add 4 Tbsp of cornstarch to make the fried chicken crispy.
  4. 4Add 1 pack of crispy fry breading mix.
  5. 5Add about 3-4 Tbsp of water to make a batter consistency.
  6. 6Mix all ingredients thoroughly.
  7. 7Set aside for about 10 to 20 minutes, or refrigerate overnight.
  8. 8In a separate bowl, add 3 cups of flour and ground black pepper.
  9. 9Whisk until well combined. NOTE: The chicken meat already has the flavor it needs, so no salt is added to the flour.
  10. 10Dredge the chicken meat into the flour, squeezing to make sure it sticks and covers the whole meat.
  11. 11Shake off excess flour to have a thin, even coating. This will give a thin, crispy skin.
  12. 12Heat up the oil to 165-175°C (use an oil thermometer or dip a chopstick; if it bubbles, it's ready).
  13. 13Carefully fry the chicken meat. NOTE: ALWAYS LAY AWAY from the oil to avoid hot oil splashes.
  14. 14Don't put too much chicken meat in one batch to avoid a significant drop in oil temperature.
  15. 15Keep the flame on medium to high, and fry for about 12 minutes, or until crispy and golden brown. If the internal temperature of the meat (using a meat thermometer) reaches about 170°F, then it's fully cooked but not overcooked.
  16. 16After frying, set aside on a wire rack to cool down and keep its crispiness.
  17. 17When frying chicken thigh fillets, it only takes about 8 minutes to cook, so it stays juicy and not overcooked.

Ingredients

  • 1 kilo chicken leg quarters
  • 600 g chicken thigh fillet
  • 4 Tbsp fish sauce
  • 0 ground black pepper
  • 4 Tbsp cornstarch
  • 1 pack crispy fry breading mix
  • 3 Tbsp water
  • 3 cups flour
  • 0 ground black pepper
  • 0 oil

Equipment

bowlwhiskfrying pantongsoil thermometermeat thermometerwire rack

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