Fried Chicken Recipe by Murtuza Sid
Cooking Instructions 1 Cut the whole chicken into 4 breasts, 4 thighs, 4 legs and 4 wings and set aside. 2 Preheat your oil, in either a heavy pan on the stove or a deep-fryer 3 In a large bowl, combine the flour, salt, black pepper, garlic powder, onion powder and Paprika pepper until thoroughly mixed. Set aside. 4 Pour the buttermilk into another bowl large enough for the chicken to be immersed in the buttermilk. 5 Prepare your dredging station. Place your chicken in a bowl. Next to that, your bowl of buttermilk, and next to that, your dry mixture. 6 Take your breasts, lightly dust them with your flour mixture, then dip them in the buttermilk until they are coated, and then place them in the flour mixture. 7 Take the breasts that are in the flour mixture and aggressively push the flour mixture into the wet chicken. Make sure that the chicken in very thoroughly coated, or you will not achieve the crust and crunch you are looking for. Gently place the breasts in your hot oil. 8 Next, repeat the dredging steps with your other pieces of chicken in this order: thigh, leg then wing. 9 Make sure all the pieces are properly coated and fried until it become Brown in colour. Once it is done, Remove them from they Fryer or Pan (Keep in mind that it will continue to cook after it has been removed from the fryer.) 10 Remove the chicken from the oil and let it drain for 5 minutes. Let cool for an additional 10 minutes before serving. Serve with Chilli sauce or Garlic Sauce 1 Cut the whole chicken into 4 breasts, 4 thighs, 4 legs and 4 wings and set aside. 1 Cut the whole chicken into 4 breasts, 4 thighs, 4 legs and 4 wings and set aside. 2 Preheat your oil, in either a heavy pan on the stove or a deep-fryer 2 Preheat your oil, in either a heavy pan on the stove or a deep-fryer 3 In a large bowl, combine the flour, salt, black pepper, garlic powder, onion powder and Paprika pepper until thoroughly mixed. Set aside. 3 In a large bowl, combine the flour, salt, black pepper, garlic powder, onion powder and Paprika pepper until thoroughly mixed. Set aside. 4 Pour the buttermilk into another bowl large enough for the chicken to be immersed in the buttermilk. 4 Pour the buttermilk into another bowl large enough for the chicken to be immersed in the buttermilk. 5 Prepare your dredging station. Place your chicken in a bowl. Next to that, your bowl of buttermilk, and next to that, your dry mixture. 5 Prepare your dredging station. Place your chicken in a bowl. Next to that, your bowl of buttermilk, and next to that, your dry mixture. 6 Take your breasts, lightly dust them with your flour mixture, then dip them in the buttermilk until they are coated, and then place them in the flour mixture. 6 Take your breasts, lightly dust them with your flour mixture, then dip them in the buttermilk until they are coated, and then place them in the flour mixture. 7 Take the breasts that are in the flour mixture and aggressively push the flour mixture into the wet chicken. Make sure that the chicken in very thoroughly coated, or you will not achieve the crust and crunch you are looking for. Gently place the breasts in your hot oil. 7 Take the breasts that are in the flour mixture and aggressively push the flour mixture into the wet chicken. Make sure that the chicken in very thoroughly coated, or you will not achieve the crust and crunch you are looking for. Gently place the breasts in your hot oil. 8 Next, repeat the dredging steps with your other pieces of chicken in this order: thigh, leg then wing. 8 Next, repeat the dredging steps with your other pieces of chicken in this order: thigh, leg then wing. 9 Make sure all the pieces are properly coated and fried until it become Brown in colour. Once it is done, Remove them from they Fryer or Pan (Keep in mind that it will continue to cook after it has been removed from the fryer.) 9 Make sure all the pieces are properly coated and fried until it become Brown in colour. Once it is done, Remove them from they Fryer or Pan (Keep in mind that it will continue to cook after it has been removed from the fryer.) 10 Remove the chicken from the oil and let it drain for 5 minutes. Let cool for an additional 10 minutes before serving. Serve with Chilli sauce or Garlic Sauce 10 Remove the chicken from the oil and let it drain for 5 minutes. Let cool for an additional 10 minutes before serving. Serve with Chilli sauce or Garlic Sauce More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chole Keto Macadamia Bread ♥♣♥ Dates & Dry Fruit Ladoo♥♣♥ The Whole Shabang Boiling Crab Kadi Patta or Curry leaves Pakoda Chole Keto Macadamia Bread ♥♣♥ Dates & Dry Fruit Ladoo♥♣♥ The Whole Shabang Boiling Crab Kadi Patta or Curry leaves Pakoda Panzanella Red Wine Chicken Stir Fry Detox water recipe Maggi cheese cutlet Ugali Managu and Pork Fluffy Carrot Coconut Rice Pepper chicken Vegetarian Curried Samp Sunrise Mocktail Mahamri ya iliki na tui la nazi #4wkschallenge#charityrecipe# Panzanella Red Wine Chicken Stir Fry Detox water recipe Maggi cheese cutlet Ugali Managu and Pork Fluffy Carrot Coconut Rice Pepper chicken Vegetarian Curried Samp Sunrise Mocktail Mahamri ya iliki na tui la nazi #4wkschallenge#charityrecipe#