Easy Chicken fry Recipe restaurant style

The story is much in vogue that between the 17th and 19 centuries Scottish Slave holders supplied the chicken fry recipe. Therefore, the enslaved African-Americans began to fry chicken based on the recipe provided to them. Eventually, African-American cooks accepted it as a part of their own cooking tradition.

 

In 1747 Hannah Glasse published a book named The Art of Cookery Made Plain and Easy where the first written recipe of fried chicken can be traced.

The origin of dry fry chicken is indeed interesting but its taste is far more fascinating.

The present recipe does not literally imitate or copy Hannah Glasse’s recipe but only follows the traditional path to create something new and unique.

Preparing fry chicken at the comfort of our own home is simply an amazing experience.

Ingredients:

  • Chicken pieces with bones 6 pieces
  • 250ml butter milk
  • 1/2 lemon
  • 1/2teaspoon ginger paste
  • Garlic paste 1tea spoon
  • Kashmir red chilli powder 1tea spoon
  • Mixed herbs 2teaspoon
  • Salt according to taste
  • Making the coating:
  • All purpose flour 300 grams
  • Corn flour1/3 cup
  • Salt (as per taste)
  • Peeper powder 1/2 tea spoon
  • Garlic powder 1/2 tea spoon
  • Kashmiri red chilli powder 1/2 tea spoon
  • Mixed herbs 1 teaspoon
  • 2 Eggs

Preparation:

Firstly, take 6 pieces of chicken with bones (breasts or thighs) and cut them slightly with the help of a knife.

Secondly, in order to marinate these chicken pieces put them in butter milk (you can purchase or you can prepare butter milk in your own home.( The recipe of butter milk preparation is mentioned in the pro tips section)

Now add 1/2 teaspoon ginger paste,1 tea spoon garlic paste ,1 teaspoon kashmiri red chilli powder and then use 2 tea spoon mixed herbs (Mixed herbs substitute oregano or rosemary),salt  (as per your taste) in it. Now stir them thoroughly. Therefore, smear the paste with the chicken pieces.

After you have finished with the smearing process put these pieces in refrigerator for 5 to 6 hours. It can also be kept overnight to marinate. Before putting the pieces into refrigerator wrapp them with clean wrappers separately.

Making the coating:  You have to  prepare the coating of the chicken pieces.

Take two cups of flour in a bowl,1/3 cup corn flour salt as per your taste,1/2 teaspoon pepper powder,1/2 teaspoon garlic powder, 1/2 tea spoon kashmiri red chilli powder,1 tea spoon Mixed herbs. Now mix these ingredients thoroughly.

Separate the mixture in two equal halves and keep half of the mixture in a glass bowl for future use.

Therefore, take the marinated chicken pieces and add two eggs (of course, after breaking their shell)

It is the right time to coat the chicken pieces with the powder you have just prepared.

Coating should not be done carelessly. You cannot coat powder  in it by pressing it too hard

Next, dip these coated pieces one by one into the butter milk and wait for 1 to 1/2 minutes .Therefore, take all the coated pieces in a separate plate

The process of coating has to be done twice. Now again dip the chicken pieces one by one into the butter milk to coat it for second time.

Lastly, the most vital and interesting part -frying. Pour refined oil (as per requirement) in a non stick kadai or in any cookware suitable for frying the chicken pieces. Therefore, make sure to keep the oven in low to medium heat and wait for a couple of minutes and check whether the oil is hot enough  (suitable for frying the chicken pieces)

Carefully put the pieces (2 pieces at a time)into the oil. You have to spare 5 minutes to fry one side and another 5 minutes for the other (total 10 minutes for both the sides)After that, put the fried chicken pieces into a basket to extract  the additional oil.

Fried chicken is ready

Pro Tips:

For the preparation of butter milk take 250ml milk and squeeze 1/2 piece lemon juice in it. Make sure to keep the milk in room temperature.

Fried chicken can be eaten with mashed potatoes, gravy, macaroni, coleslaw, corn or biscuits.

when you are coating the chicken for the second time use the other half of the powder mixture which you have kept in a glass bowl.

 

 

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