A few things about this fried chicken.
Could you fry it without chopping it into chunks, but it does take
longer to cook. The goal with this chicken is when you fry it you
get a crisp close to crispy pork rinds. I do not recommend using
boneless chicken because the bone is what makes the meat juicy and
tender. Removing the bone can cause your chicken to dry out.
Finally don’t skimp on the 3 time fry, it is essential to getting
that perfect crisp to the skin.
Ingredients
Seasoning
1 tsp olive oil
1/2 tsp vinegar
2 tsp orange or lime juice
1 tsp oregano
1 3/4 tsp salt
2 peppercorns
4 garlic cloves
Chicken
1 ½ kg bone-in skin on, chicken
2 cups all purpose flour
1 tsp coriander powder.
1 tsp Garlic salt.
1/4 tsp pepper
vegetable oil for frying
Cooking Process
Combine all the seasoning ingredients
in a mortar and pestle and mash it all together, set aside. If you
don’t have a mortar and pestle you can do this in a food processor.
Take 1 ½ kf of chicken trim off any
excess skin, but do not remove the skin. Using your biggest knife cut
into the flesh of the chicken until you reach the bone, lay a towel
over the back of the knife and pound it until it cuts through the
bone. Do not saw into the bone because it can cause it to splinter.
Lay the chicken in a glass dish (do not use metal as it could react
with the vinegar) and pour seasoning over the chicken, massage the
seasoning evenly into the chicken. Cover and refrigerate for 4 hours
or overnight.
When ready to prepare chicken, heat
enough oil to cover chicken in a large pot to 400 degrees.
While the oil heats combine flour,
coriander power, garlic salt and pepper in a large zip loc bag,
shake to combine ingredients. In batches, place chicken in flour bag
and shake until well coated. Shake off excess flour and place on
baking grid until all chicken pieces are coated.
When oil reaches 400 degrees, fry
chicken pieces in batches for 3 minutes. Remove from oil and drain
on a plate lined with paper towels.
Lower the heat of the oil to 300
degrees and place all chicken back in the pot, cover and fry for 10
minutes. Remove chicken from oil and drain in paper towel lined
plate.
Raise the heat again to 400 degrees,
fry the chicken in batches until dark golden brown, without burning.
Remove chicken from oil and drain on paper towel lined plate.
Ready…..set…..EAT!
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