Crispy fried chicken
My one desperate weakness.
I normally fry my chicken without any flour coating but lately I seem to be opting to this method of frying which threw a bout of confusion in the home front.
Boys and Belle seem to love this crispy version, and I think this one is here to stay.
1 large chicken - cut into 12 pieces
1 1/2 tsp salt
3 tsp chili powder
1 tsp coarse pepper
4 in ginger - pounded
Oil for frying
1 cup of rice flour or corn starch
1 cup plain flour
1 tsp each of :
salt
course pepper
paprika powder
cayenne powder
italian mix spice
onion powder
garlic powder
In a large bowl, place all the ingredients in A and give it a good mix. Leave it to marinate overnight, or if you cant wait, set it aside for three hours.
Heat a skillet with enough oil for frying. Put the rice four in a flat plate and coat the chicken pieces thoroughly and gently drop it in the oil.
Place three to four pieces at a go and fry in a moderate heat for about 15 min. Turning it around halfway.
When the chicken turns golden brown, remove from the heat and place it in a kitchen towel to drain off excess oil.
Enjoy...Jue
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