Next level crispy fried chicken recipe which is an absolute must to try!
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive since 2001!
The secret to making juicy fried chicken is to try and cut the chicken into even size pieces. Cut the breast pieces into 2 or 3. Smaller breast pieces will have similar cooking time as the legs and thighs.
Marinade the chicken at least 4 hours or overnight. Don’t rush this step.
Leave the chicken to rest after it’s been breaded in order for a crust to form. I usually leave mine for at least an hour before frying.
Use a heavy based pan for frying with a few centimetres of oil. No need for deep frying.
Don’t ruin your crispy chicken by placing the finished product on a layer of paper towels. The paper can cause the chicken to steam, making the crispiness go soggy. Instead, cover a baking tray with a wire rack. Transfer each fried chicken piece onto the wire rack. The excess oil will drip off the rack onto the tray without loosing any of the crispiness.
1 whole chicken cut into pieces, see tip above
Sunflower oil, for frying
For the spice mix
2 tbsp paprika
2 tsp garlic granules
2 tsp onion powder
1 tsp chilli powder
1 tsp black pepper
½ tsp dried mixed herbs
1 chicken stock cube, crumbled
For the buttermilk marinade
2 cups milk
2 tbsp white or brown vinegar
1 tsp salt
For the coating
1 cup self-raising flour
1 cup cornflour / maizena
In a small bowl, mix all the dry spices together.
Whisk the milk with the vinegar, egg, 1 teaspoon salt and 1 tablespoon of the spice mix in a bowl to make the buttermilk marinade. Add the cleaned chicken pieces, mix well and cover with plastic wrap. Refrigerate for at least 4 hours or overnight.
When you’re ready to fry your chicken, make the coating by combining the flours with the remaining spice mix.
Drain the chicken pieces, reserving the marinade. One by one, dredge each piece of chicken in the flour, then dip in the reserved marinade, then dredge again in the flour, pressing on as much as you can to coat. Transfer the coated thighs to a large tray. Refrigerate for an hour for the coating to form onto the chicken.
Heat a 10cm depth of oil in a heavy based saucepan or deep-fat fryer until it reaches 175C. Gently lower 3 to 4 pieces of chicken into the oil. Don’t overcrowd the pan.
Fry over medium heat about 5 minute a side. Don’t be tempted to turn the chicken in the first 3 minutes. Leave to cook undisturbed, cook until it’s a deep golden colour and crisp on the outside.
Remove from the oil onto your wire rack. Sprinkle the fried chicken with sea salt, serve with a fresh garden salad, rice or chips.
On this occasion I served my fried chicken with BBQ baked beans and a gravy.
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