Crispy Fried Chicken

4 mins
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. 2In a bowl, combine 1 kilo of sliced chicken leg quarters, 600g of chicken thigh fillet and 4 Tbsp of fish sauce.
  3. 3In a bowl, combine 1 kilo of sliced chicken leg quarters, 600g of chicken thigh fillet and 4 Tbsp of fish sauce.
  4. 4Add ground black pepper.
  5. 5Add ground black pepper.
  6. 6Add ground black pepper.
  7. 7Add 4 Tbsp of cornstarch to make the fried chicken crispy.
  8. 8Add 4 Tbsp of cornstarch to make the fried chicken crispy.
  9. 9Add 4 Tbsp of cornstarch to make the fried chicken crispy.
  10. 10Add 1 pack of crispy fry breading mix.
  11. 11Add 1 pack of crispy fry breading mix.
  12. 12Add 1 pack of crispy fry breading mix.
  13. 13Add about 3-4 Tbsp of water to make a batter consistency.
  14. 14Add about 3-4 Tbsp of water to make a batter consistency.
  15. 15Add about 3-4 Tbsp of water to make a batter consistency.
  16. 16Mix all ingredients thoroughly.
  17. 17Mix all ingredients thoroughly.
  18. 18Mix all ingredients thoroughly.
  19. 19Set aside for about 10 to 20 minutes, or refrigerate overnight.
  20. 20Set aside for about 10 to 20 minutes, or refrigerate overnight.
  21. 21Set aside for about 10 to 20 minutes, or refrigerate overnight.
  22. 22In a separate bowl, add 3 cups of flour and ground black pepper.
  23. 23In a separate bowl, add 3 cups of flour and ground black pepper.
  24. 24In a separate bowl, add 3 cups of flour and ground black pepper.
  25. 25Whisk until well combined. NOTE: The chicken meat already has the flavor it needs, so no salt is added to the flour.
  26. 26Whisk until well combined. NOTE: The chicken meat already has the flavor it needs, so no salt is added to the flour.
  27. 27Whisk until well combined. NOTE: The chicken meat already has the flavor it needs, so no salt is added to the flour.
  28. 28Dredge the chicken meat into the flour, squeezing to make sure it sticks and covers the whole meat.
  29. 29Dredge the chicken meat into the flour, squeezing to make sure it sticks and covers the whole meat.
  30. 30Dredge the chicken meat into the flour, squeezing to make sure it sticks and covers the whole meat.
  31. 31Shake off excess flour to have a thin, even coating. This will give a thin, crispy skin.
  32. 32Shake off excess flour to have a thin, even coating. This will give a thin, crispy skin.
  33. 33Shake off excess flour to have a thin, even coating. This will give a thin, crispy skin.
  34. 34Heat up the oil to 165-175°C (use an oil thermometer or dip a chopstick; if it bubbles, it's ready).
  35. 35Heat up the oil to 165-175°C (use an oil thermometer or dip a chopstick; if it bubbles, it's ready).
  36. 36Heat up the oil to 165-175°C (use an oil thermometer or dip a chopstick; if it bubbles, it's ready).
  37. 37Carefully fry the chicken meat. NOTE: ALWAYS LAY AWAY from the oil to avoid hot oil splashes.
  38. 38Carefully fry the chicken meat. NOTE: ALWAYS LAY AWAY from the oil to avoid hot oil splashes.
  39. 39Carefully fry the chicken meat. NOTE: ALWAYS LAY AWAY from the oil to avoid hot oil splashes.
  40. 40Don't put too much chicken meat in one batch to avoid a significant drop in oil temperature.
  41. 41Don't put too much chicken meat in one batch to avoid a significant drop in oil temperature.
  42. 42Don't put too much chicken meat in one batch to avoid a significant drop in oil temperature.
  43. 43Keep 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.
  44. 44Keep 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.
  45. 45Keep 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.
  46. 46After frying, set aside on a wire rack to cool down and keep its crispiness.
  47. 47After frying, set aside on a wire rack to cool down and keep its crispiness.
  48. 48After frying, set aside on a wire rack to cool down and keep its crispiness.
  49. 49When frying chicken thigh fillets, it only takes about 8 minutes to cook, so it stays juicy and not overcooked.
  50. 50When frying chicken thigh fillets, it only takes about 8 minutes to cook, so it stays juicy and not overcooked.
  51. 51When 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
  • 1 kilo chicken leg quarters
  • 1 kilo chicken leg quarters
  • 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
  • 0 ground black pepper
  • 0 ground black pepper
  • 0 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
  • 0 ground black pepper
  • 0 ground black pepper
  • 0 ground black pepper
  • 0 oil
  • 0 oil
  • 0 oil

Equipment

bowlwhiskfrying pantongsoil thermometermeat thermometerwire rack