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Quarantined – Fried Chicken

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

  1. 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

  1. Place 1 cup flour in a bowl. Add nothing to this bowl.
  2. Place 2 cups flour each in another 2 bowls. 
  3. Add 1 tbsp each of seasoning to both bowls with 2 cups flour.
  4. Add club soda to one of them and mix to make wet batter.
  5. To fry, preheat oil to 320 F.
  6. 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.
  7. Fry until golden brown and reach the internal temperature of 155-165 F.