Hand's down on my favorite things to cook. Super simple and just takes a few tries to get it down pat. And with the recipe below, you should be in good hands!
Notes:
- You can use whatever chicken pieces you want
- Go crazy with the seasoning. As long as the spice doesn’t contain salt (i.e. garlic salt, onion salt) or strong hints of pepper (i.e. black pepper, chili powder) you can add a lot and be fine to get the best flavor.
- Tapioca flour is optional. You can just leave it out completely and still get delicious chicken.
Ingredients:
Chicken Ingredients:
- Salt
- 2 thighs
- 2 wings
- 2 legs
- Oil
Dry Batter:
- 3 cups AP Flour
- 1 cup of Corn Starch
- ½ Cup of tapioca flour (optional)
- 2 tsp of salt
- 2 tsp black pepper
- 2.5 tbs of Kashmiri chili powder
- 3 tbs garlic powder
- 1 tbs onion powder
- ½ tbs mustard powder
- ½ tbs of chili powder
- ½ tbs of oregano
Wet Batter:
- 2.5 cups club soda
- 1 cup AP flour (+½ more if needed)
- 1 whole egg
- 1 tsp of salt
- 1 tsp black pepper
- 1 tbs of kashmiri chili powder
- 1 tbs garlic powder
- ½ tbs onion powder
- 1 tsp mustard powder
- 1 tsp of chili powder
Method:
- Dry brine your chicken by salting it and leaving it in the fridge uncovered or loosely covered for a few hours. 12 hours is optimal but even 1 hour is great!
- Mix your dry ingredients together and whisk and set aside
- Mix your wet ingredients together and whisk and set aside
- Take your chicken and place it into the dry batter and shake of excess.
- Then place it into the wet batter, and back into the dry batter. You can leave your chicken in the dry batter as you wait for your oil to heat up.
- Heat up your oil to 370-375 degree F
- Drop your chicken in and fry at 350 degrees. Try to maintain this heat so your chicken doesn’t burn and cooks evenly inside. Drums and wings take about 10 minutes and thighs around 12-14. But make sure the chicken reads 165 degrees internal to make sure it is fully cooked through. This is just an estimate on time.
- Let it rest on a wire rack to cool down.
- Enjoy!