Crispy Fried Chicken
2 servings Looking for a crispy, flavourful snack? These Crispy Fried Chicken Thigh Bites are perfect for any occasion! Juicy on the inside and crunchy on the outside, each bite is packed with delicious flavour, making them an irresistible treat. Perfect for sharing (or not)! x saved The Headless Chef Resident Chef September 15, 2024 20 min.1 h.1/5 20 min. 1 h. 1/5 Ingredients: Dry Mix: 1 cup of all-purpose flour70 grams of corn flour1 ½ TSP of cumin powder1 ½ TSP of salt1 ½ TSP of ground smoked paprika1 TSP of ground cayenne pepper1 TSP of mustard powder1 ½ TSP of dried mixed herbs1 TSP of celery salt1 TSP of ground black pepper 1 cup of all-purpose flour 70 grams of corn flour 1 ½ TSP of cumin powder 1 ½ TSP of salt 1 ½ TSP of ground smoked paprika 1 TSP of ground cayenne pepper 1 TSP of mustard powder 1 ½ TSP of dried mixed herbs 1 TSP of celery salt 1 TSP of ground black pepper Tools: 1x Measuring Cups1x Measuring Spoons1x Chef’s knife1x Cutting Board2x Mixing Bowls1x French Whisk1x Deep Fryer or Pot and Thermometer1x Tongs (Metal)1x Cooling Rack or Paper Towels1x Food Thermometer (probe) (optional) 1x Measuring Cups 1x Measuring Spoons 1x Chef’s knife 1x Cutting Board 2x Mixing Bowls 1x French Whisk 1x Deep Fryer or Pot and Thermometer 1x Tongs (Metal) 1x Cooling Rack or Paper Towels 1x Food Thermometer (probe) (optional) Directions: 1. Marinate the Chicken: Place the bite-sized chicken thigh pieces in a large mixing bowl. Pour ½ cup of milk directly over the chicken, then add 1 TSP of white vinegar. Stir to combine, ensuring all the chicken is coated. Let the chicken marinate for at least 30 minutes to help tenderize the meat. Place the bite-sized chicken thigh pieces in a large mixing bowl. Pour ½ cup of milk directly over the chicken, then add 1 TSP of white vinegar. Stir to combine, ensuring all the chicken is coated. Let the chicken marinate for at least 30 minutes to help tenderize the meat. 2. Mix the Dry Ingredients: In a separate large bowl, whisk together all the dry ingredients: flour, cornflour, cumin powder, salt, paprika, cayenne pepper, mustard powder, mixed herbs, celery salt, and black pepper. In a separate large bowl, whisk together all the dry ingredients: flour, cornflour, cumin powder, salt, paprika, cayenne pepper, mustard powder, mixed herbs, celery salt, and black pepper. 3. Coat the Chicken: Remove the marinated chicken thigh bites from the milk mixture, shaking off any excess. Dredge each bite thoroughly in the dry mix, pressing the flour mixture onto the chicken to ensure a thick, even coating. Remove the marinated chicken thigh bites from the milk mixture, shaking off any excess. Dredge each bite thoroughly in the dry mix, pressing the flour mixture onto the chicken to ensure a thick, even coating. 4. Heat the Oil: Heat enough oil in a deep frier or pot to fully submerge the chicken bites. Bring the oil to 180°C (350°F). Heat enough oil in a deep frier or pot to fully submerge the chicken bites. Bring the oil to 180°C (350°F). Imporant: Use a deep fry cooking thermometer if available to monitor the oil temperature. 5. Fry the Chicken: Carefully place the coated chicken bites into the hot oil, frying each piece for 4-5 minutes, until they are golden brown and crispy and fully cooked. * Carefully place the coated chicken bites into the hot oil, frying each piece for 4-5 minutes, until they are golden brown and crispy and fully cooked. * Important: Fry in batches to avoid crowding the pan and ensure even cooking. 6. Drain the Chicken: Remove the fried chicken bites from the oil and place them on a plate lined with paper towels to drain excess oil. Remove the fried chicken bites from the oil and place them on a plate lined with paper towels to drain excess oil. 7. Serve: Serve your crispy fried chicken thigh bites hot with your favorite dipping sauces, pickles and gernish. These are perfect as a snack, appetizer, or paired with a side for a tasty meal Serve your crispy fried chicken thigh bites hot with your favorite dipping sauces, pickles and gernish. These are perfect as a snack, appetizer, or paired with a side for a tasty meal * Check with a food thermometer to make sure that you have reached the minimum recommended safe serving temperature for poultry of 165°F. Kitchen Guide Poultry The USDA minimum safe internal temperature is 165°F. The popular serving temperature is the same as the minimum serving temperature. About the Author: The Headless ChefResident Chef # 2 42 Followers Published Recipes: 29Av. Recipe Evaluation: Location: Wellington, New ZealandMember since: 2024-09-10 Published Recipes: 29 Av. Recipe Evaluation: Location: Wellington, New Zealand Member since: 2024-09-10 Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. Consult with a professional before deciding to follow these opinions. 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The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation. Improper performance of cooking techniques. Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. All readers (users and visitors of www.CookingHub.com) are responsible for evaluating the recipes and articles and making their own decisions about whether to follow the steps and recommendations. They must ensure that the ingredients and steps fit with their dietary restrictions and avoid preparation methods that could pose a health risk due to an unsuitable diet.