Recipe & Video Perfect Easy Fried Chicken for Crispy Juicy Thighs

[ForeverFoodieLove]

View: https://youtu.be/5C78CO0CLv4


This is the perfect Fried Chicken recipe. It is easy to make and is super juicy and crispy. You can taste a wonderful flavor and an excellent texture with each bite!

Ingredients​

Marinade​

• 350 g Boneless Chicken Thighs
• 125 ml Whole Milk
• 1/2 tbsp freshly squeezed Lemon Juice
• 1 tsp Dry Rosemary
• 1 tsp Paprika
• 1 tsp Salt
• 1/2 tsp Cardamom powder
• 1/2 tbsp finely chopped Garlic
• 1/2 tbsp finely chopped Ginger
• 2 Eggs

Flour Mixture​

• 100 g All-Purpose Flour
• 55 g Cornstarch
• 1 tsp Paprika
• 1/2 tsp Garlic Powder
• 1/2 tsp Fennel Seeds
• 1 tsp Coriander powder
• 1 tsp Baking Powder
• 1 tsp Salt
• 2 pinches of White Pepper

Instructions​

Marinate the Chicken​

• In a large mixing bowl, add in the Whole Milk and Lemon Juice. Let sit for about 5 minutes. Homemade Buttermilk is ready.
• Then add in Dry Rosemary, Paprika, Salt, Cardamom powder, Garlic, Ginger, and Eggs. Whisk well.
• Cut the Thighs in large pieces and immerse completely in the marinade.
• Cover with plastic wrap. Cool in the fridge for 4 hours.
• 30 minutes before frying, remove from the fridge to bring it to room temperature.
• Transfer the Chicken to another bowl and reserve the marinade.

Coat the Chicken​

• In another large mixing bowl, mix together All-purpose Flour, Cornstarch, Paprika, Garlic Powder, Fennel Seeds, Coriander Powder, Baking Powder, Salt and White Pepper. Set aside.
• On a cutting board, place one thigh into a clear plastic bag (or use cling wrap). Use a Meat Mallet to gently pound the meat into thinner slices. Repeat the procedure with the rest.
• Dip one thigh into the Flour Mixture and then dip it into the marinade. Then dip it in the Flour Mixture again. Coat well. Repeat with all the pieces.

Fry the Chicken​

• In a large pot or a frying pan, add enough Oil for the meat to float. Turn the heat on medium.
• Use a thermometer. When the Oil reaches 180 C, add in the Chicken pieces one at a time. To keep the temperature steady, fry only 3 pieces at a time.
• It is important to maintain the Oil temperature at medium-heat. Fry the chicken on one side for about 5-6minutes. Turn and fry the other side for 5 minutes. The chicken will be a deep golden brown and perfectly done.
• Remove and place on paper towels to drain. Repeat with the last 3 pieces and you will have a great entrée for two.

 

[Dapur Cuan]

View: https://youtu.be/5C78CO0CLv4


This is the perfect Fried Chicken recipe. It is easy to make and is super juicy and crispy. You can taste a wonderful flavor and an excellent texture with each bite!

Ingredients​

Marinade​

• 350 g Boneless Chicken Thighs
• 125 ml Whole Milk
• 1/2 tbsp freshly squeezed Lemon Juice
• 1 tsp Dry Rosemary
• 1 tsp Paprika
• 1 tsp Salt
• 1/2 tsp Cardamom powder
• 1/2 tbsp finely chopped Garlic
• 1/2 tbsp finely chopped Ginger
• 2 Eggs

Flour Mixture​

• 100 g All-Purpose Flour
• 55 g Cornstarch
• 1 tsp Paprika
• 1/2 tsp Garlic Powder
• 1/2 tsp Fennel Seeds
• 1 tsp Coriander powder
• 1 tsp Baking Powder
• 1 tsp Salt
• 2 pinches of White Pepper

Instructions​

Marinate the Chicken​

• In a large mixing bowl, add in the Whole Milk and Lemon Juice. Let sit for about 5 minutes. Homemade Buttermilk is ready.
• Then add in Dry Rosemary, Paprika, Salt, Cardamom powder, Garlic, Ginger, and Eggs. Whisk well.
• Cut the Thighs in large pieces and immerse completely in the marinade.
• Cover with plastic wrap. Cool in the fridge for 4 hours.
• 30 minutes before frying, remove from the fridge to bring it to room temperature.
• Transfer the Chicken to another bowl and reserve the marinade.

Coat the Chicken​

• In another large mixing bowl, mix together All-purpose Flour, Cornstarch, Paprika, Garlic Powder, Fennel Seeds, Coriander Powder, Baking Powder, Salt and White Pepper. Set aside.
• On a cutting board, place one thigh into a clear plastic bag (or use cling wrap). Use a Meat Mallet to gently pound the meat into thinner slices. Repeat the procedure with the rest.
• Dip one thigh into the Flour Mixture and then dip it into the marinade. Then dip it in the Flour Mixture again. Coat well. Repeat with all the pieces.

Fry the Chicken​

• In a large pot or a frying pan, add enough Oil for the meat to float. Turn the heat on medium.
• Use a thermometer. When the Oil reaches 180 C, add in the Chicken pieces one at a time. To keep the temperature steady, fry only 3 pieces at a time.
• It is important to maintain the Oil temperature at medium-heat. Fry the chicken on one side for about 5-6minutes. Turn and fry the other side for 5 minutes. The chicken will be a deep golden brown and perfectly done.
• Remove and place on paper towels to drain. Repeat with the last 3 pieces and you will have a great entrée for two.

Hi, this recipe is very interesting. I want to ask about the usage of buttermilk. If I omit it and use only salt-based brine how much the different will be for the taste and texture? Can I reuse the marinade for the next batch of chicken? Thank you in advance.