Fried chicken is comfort food at its finest.Crispy with all the juicy flavors we know and love from classic fried chicken.Mine however comes with a slight twist to the classic in the use of maize flour in the breading process.
Tender cuts of chicken are marinated,seasoned,breaded then deep fried to crispy golden brown perfection.
You may use a whole chicken cut into pieces but I went with chicken thighs that I separated the drums from the thighs.This was just a preference of mine as I would normally use a whole chicken but had to do with what I had.
The secret to moist tender fried chicken has to be buttermilk.Marinate your bird overnight in buttermilk and you will be sinking your teeth into the the most flavorful and moist fried chicken ever,seriously guys you can compromise on anything but not the buttermilk.
Buttermilk can be store bought or you can make some at home like I always do.Just mix in juice of one lemon to a cup of fresh milk and let it sit for 10 minutes until thickened.
The active ingredient is the lactic acid and thus ‘Mala’ can be a great substitute as well.I have tried it before and it turned out amazing.
Soak up your pieces of chicken in buttermilk almost completely submerged.Actually natural yogurt can also work as a good substitut.The acid and the enzymes work together to break down the proteins in the chicken.
I used a combo of maize flour alongside whole wheat flour thus getting all the texture and taste we love from fried chicken with extra crunch and nutty flavors from the maize flour.Something different from your normal fried chicken but worth it trust me.
I almost always do season my flour before breading my chicken.A simple seasoning of salt and pepper goes a long way in creating that extra layer of flavor in our fried chicken.Its almost impossible to season cooked fried chicken.
For my spice mix I went with granulated onion,paprika,black pepper,chili powder and garlic powder.
This will go to the chicken as soon as they leave the buttermilk bath before all the breading.
It’s crucial as it’s at this stage that you get all the flavors and seasoning you prefer on your bird.
Once the chicken has marinated for 8 hours or overnight.Take it out of the fridge and let it come to room temperature.Never cook cold chicken.Ever!
Shake off any excess buttermilk marinade and season your chicken with the spice mixture before dusting it in flour for the first coating.
Ideally you should season your chicken before dusting them in flour but I jumped the gun and out of confusion I found myself dusting the chicken then seasoning it.Dont be like me,season your chicken before dusting them.
After the first coating of flour,it’s time to get your egg wash ready.Crack to eggs and whisk them up.Add some milk to thin it down and set it aside.This acts as glue when breading and provide for extra flavor.
dip your seasoned and dusted chicken in the egg wash then into your seasoned flour mixture.
Press the breading onto the chicken until it holds and set.Transfer this to a wire rack and let it set even further.You can pop this back into the fridge for 20 minutes just to have everything hold on together.
If you have ever fried chicken and the breading comes out on hitting the oil then you Just didn’t let your breading set.This takes usually around 10 minutes.
I used vegetable oil to fry up my chicken but any oil with a high burning point would work just fine.
Heat your oil up in a shallow frying pan over medium high heat till it records a temperature of around 180 degrees Celsius.An easier way to know if your oil is ready is by dipping a wooden spoon into the hot oil and if bubbles form at the bottom of the spoon then you good to go.Also you can throw in some breading to check if the oil is hot enough.
Dip your chicken in the hot oil and fry.Fry this up for close to 15 minutes turning occasionally until Crispy and golden brown.
I used a cast iron skillet as I find it distributes heat evenly and fries better than regular pans.Thats just a preference of mine,use what you have at hand.
To check for doneness,cut into the thickest part of the drumstick .The juices should run clear and the meat should me opaque throughout.
Another option is in using a meat thermometer if you own one.Inserted to the thickest part of the chicken in should read an upwards of 73 degrees Celsius.
Once done take your chicken of the hot oil and let it cool and rest on a wire rack.
A wire rack is essential if you looking to avoid soggy chicken.Kitchen towels are good but kitchen rack works best.
Let your chicken rest before serving to re distribute the juices and also because they will be piping hot.
Serve up your chicken with a side of choice.Mashed potatoes with gravy,fries or some creamy coleslaw and you have comfort food at the comfort of your home.
- 1 kg chicken thighs
- 1 cup buttermilk
- 2 tablespoons milk
- 1 tablespoon granulated onion
- 1 tablespoon paprika
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon garlic
- 1/4 teaspoon Chilli powder
- 1 cup amaize flour
- 1/4 cup whole-wheat flour
- Salt&pepper to taste
- Wash your chicken with clean running water and pat dry with a kitchen towel.Separate your drums from the thighs or cut up your whole chicken.
- Pour buttermilk over the chicken,cover and let it sit the refrigerator overnight.
- Take your chicken off the refrigerator shaking off any excess buttermilk.Combine your seasoning spices and coat the chicken in the spice rub.
- Combine the Amaize flour with whole-wheat flour and season generously with salt and pepper.
- Whisk two eggs into a bowl alongside 2 tablespoons fresh milk.
- Dust your chicken in the seasoned flour.Dip them into the egg wash and back in the seasoned flour for a relatively thicker coating than the first.let it set for 10 minutes.
- Heat up oil in a skillet or pan flipping often for even cooking until golden brown and crispy .
- Take off the heat and let it rest on a wire rack before serving.