Crispy Chicken
Crispy fried chicken is one of those foods that makes everyone hungry . It so tasty...I experimented for many years before developing this recipe .It's bits and pieces of hints I had heard over the years .I had many compliments on this chicken .Most of this chicken is dependent on your own taste .It's more a matter of preparation and cooking method .
Ingredients
makes 8
4 tbsp olive oil
4 tbsp plain flour
200 ml milk
115 g cooked chicken ,ground
1 tbsp chopped fresh flat leaf
parsley,plus extra sprigs
to garnish
small pinch of freshly
grated nutmeg
1 egg , beaten
55 g /2 oz day - old white
breadcrumbs
corn oil,for deep frying
salt and pepper
garlic mayonnaise , to serve
method
1 . Heat the olive oil in a saucepan. Stir in the flour to form a paste and cook gently for 1 minutes , stirring constantly .Gradually stir in the milk until smooth and slowly bring to the boil, stirring constantly until the mixture boils and thickens .
2 .Remove from the heat ,add the ground chicken and beat until the mixture is smooth . Add the parsley ,and nutmeg and mix well together.Season with salt and pepper .Put in a dish and let stand for 30 minutes ,until cook, then cover and let rest in the refrigerator for 2-3 hours or overnight .
3 . Pour the beaten egg onto a plate and spread out the breadcrumbs on another plate .Divide the chilled chicken mixture into 8 portions , then shape to form cylindrical croquettes .Dip them ,one at a time in the beaten egg then roll in the breadcrumbs to coat .Let chill in the refrigerator for 1 hour .
4. Heat the oil in a deep fryer to 180 degrees C . Add the croquettes ,in batches to keep the temperature of the oil from dropping , and deep fry for 5-10 minutes or until golden brown and crispy .Remove with a slotted spoon and drain well on kitchen paper.
5 .Serve the croquettes piping hot ,garnished with parsley sprigs ,with garlic mayonnaise .
Make extra crispy and crunchy breading like KFC-
The way to get crispy chicken is double breading the chicken and immersion frying .Basically , you need a tub with your flour and seasoning in it , a basin for water and someplace to place the breaded product .You should also invest in a shaker basket of some sort -you can use a strainer or whatever you have that you can put chicken in and clean afterwards that also has holes to allow the flour excess to fall away from the chicken.Once you have the station set up , you are ready to start breading .
Take your chicken pieces and dip in the water , then place them in the flour .Remove from the flour and shake the excess off the chicken (preferably back into the flour basin ).Then re-dip into the water , straight up and down to ensure very little breading loss .Then back into the shaker .By the way , the shaker is also how you develop the little crispy crumblies that dot the outside of fried chicken .Then you deep fat fry in oil that is deep enough to fully cover the chicken .
Also you should use cake flour if you can get it .The flour that KFC and others use is extremely fine and that is going to be the closest thing you will find to what you are looking for .
Ingredients
makes 8
4 tbsp olive oil
4 tbsp plain flour
200 ml milk
115 g cooked chicken ,ground
1 tbsp chopped fresh flat leaf
parsley,plus extra sprigs
to garnish
small pinch of freshly
grated nutmeg
1 egg , beaten
55 g /2 oz day - old white
breadcrumbs
corn oil,for deep frying
salt and pepper
garlic mayonnaise , to serve
method
1 . Heat the olive oil in a saucepan. Stir in the flour to form a paste and cook gently for 1 minutes , stirring constantly .Gradually stir in the milk until smooth and slowly bring to the boil, stirring constantly until the mixture boils and thickens .
2 .Remove from the heat ,add the ground chicken and beat until the mixture is smooth . Add the parsley ,and nutmeg and mix well together.Season with salt and pepper .Put in a dish and let stand for 30 minutes ,until cook, then cover and let rest in the refrigerator for 2-3 hours or overnight .
3 . Pour the beaten egg onto a plate and spread out the breadcrumbs on another plate .Divide the chilled chicken mixture into 8 portions , then shape to form cylindrical croquettes .Dip them ,one at a time in the beaten egg then roll in the breadcrumbs to coat .Let chill in the refrigerator for 1 hour .
4. Heat the oil in a deep fryer to 180 degrees C . Add the croquettes ,in batches to keep the temperature of the oil from dropping , and deep fry for 5-10 minutes or until golden brown and crispy .Remove with a slotted spoon and drain well on kitchen paper.
Make extra crispy and crunchy breading like KFC-
The way to get crispy chicken is double breading the chicken and immersion frying .Basically , you need a tub with your flour and seasoning in it , a basin for water and someplace to place the breaded product .You should also invest in a shaker basket of some sort -you can use a strainer or whatever you have that you can put chicken in and clean afterwards that also has holes to allow the flour excess to fall away from the chicken.Once you have the station set up , you are ready to start breading .
Take your chicken pieces and dip in the water , then place them in the flour .Remove from the flour and shake the excess off the chicken (preferably back into the flour basin ).Then re-dip into the water , straight up and down to ensure very little breading loss .Then back into the shaker .By the way , the shaker is also how you develop the little crispy crumblies that dot the outside of fried chicken .Then you deep fat fry in oil that is deep enough to fully cover the chicken .
Also you should use cake flour if you can get it .The flour that KFC and others use is extremely fine and that is going to be the closest thing you will find to what you are looking for .
