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Recipe Detail Page
Fried Chicken
Winter 2016
Battering and frying chicken creates a succulent interior and a very crisp exterior. Personally, I like to fry the chicken for 3 minutes a side, then put it aside so it is ready to bake when I need it. The outcome is identical to deep-frying all the way through.
Serves 4
2 chicken breasts on the bone, cut in half
2 chicken legs and thighs, separated
Salt and freshly ground pepper
SPICE MIX
1 tsp (5 mL) paprika
1 tsp (5 mL) oregano
1 tsp (5 mL) chili flakes
1 tsp (5 mL) ground ginger
½ tsp (2 mL) cinnamon
Seasoned flour (as in All-Purpose Beer Batter, recipe follows)
Vegetable oil for frying
All-Purpose Beer Batter (recipe follows)
1 Season chicken with salt and pepper. Combine the spice mix and add to the seasoned flour. Heat 2 inches (5 cm) of oil in a wok or deep pot to 350°F (180°C).
2 Lightly dredge chicken in seasoned spice-mix flour, shaking off any excess. Working in batches, dip pieces one at a time in the batter.Remove from batter with tongs, allowing excess batter to run off. Place pieces into hot oil, cooking for 8 minutes or until batter is crisp and browned and chicken juices run clear. Remove with a slotted spoon, letting excess oil drain over pan for a few seconds. Place on paper towel. Alternatively, fry chicken for 3 minutes per side, place on a baking sheet and bake for 20 minutes at 400°F (200°C).
Serves 4
ALL-PURPOSE BEER BATTER FOR FRIED FISH, CHICKEN AND VEGETABLES
It’s very important when you’re deep-frying to make sure the batter is kept very cold so it becomes crisp when cooked. Refrigerate before using and pop an ice cube in just before dipping the ingredients into the batter.
ALL-PURPOSE BEER BATTER
1¼ cups (310 mL) India Pale Ale
1¼ cups (310 mL) all-purpose flour
¼ cup (60 mL) cornstarch
1 egg
1½ tsp (7 mL) sea salt
1 ice cube
SEASONED FLOUR
½ cup (125 mL) flour
1 tsp (5 mL) salt
Freshly ground pepper
1 Whisk together pale ale, flour, cornstarch, egg and salt in a large bowl. Let sit refrigerated for 15 minutes. Don’t worry about lumps. Add ice cube into batter just before coating ingredients.
2 Season ½ cup (125 mL) flour with salt and pepper, and place on a plate for dredging.
Makes about 3 cups (750 mL) batter
