Crispy fried chicken.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Cambro and Chefs’ Toys.
Chicken Marinade
INGREDIENTS
- Fish sauce (to coat)
- 1 tbsp. Garlic powder
- 1 tbsp. Onion powder
METHOD
- This is a quick on the fly recipe to impart flavor. Coat the chicken with ingredients. Allow to sit for 1 hr minimum.
Fried Chicken Breading
INGREDIENTS
- 5 cups Flour
- 10-12 oz. (approx) Club soda, until batter is runny
- 2 tbsp. Smoked paprika
- 2 tbsp. Garlic powder
- 2 tbsp. Onion powder
- 2 tbsp. Cumin
- 2 tbsp. Salt
METHOD
- Place 1 cup flour in a bowl. Add nothing to this bowl.
- Place 2 cups flour each in another 2 bowls.
- Add 1 tbsp each of seasoning to both bowls with 2 cups flour.
- Add club soda to one of them and mix to make wet batter.
- To fry, preheat oil to 320 F.
- Coat the chicken in the plain flour. Then dip into the wet batter. Then place into the seasoned flour packing it down. Give it a shake and place on a sheet tray or baking sheet. Do this process to all of the chicken.
- Fry until golden brown and reach the internal temperature of 155-165 F.
