My KFC-style Fried Chicken
Day 2 and the last evening at my sister’s place,
home-sitting for her, along with my parents. What do I cook today? I was too
tired after a hard day at work and did not feel like cooking anything
elaborate. Besides, the parents have turned really sparse eaters and preferred
light food.
I decided to carry out my previous evening’s plan of making
my sis’s crumb-fried whole chicken legs. This time I went to the shop and
thankfully, the chicken legs were available this time around. I thought I had the
rest of the ingredients at home and happily came back from the market.
If there is any moral to be learnt, it is this – never make
any assumptions. There was no egg at home, required for the dish. Nor was there
any bread to make breadcrumbs, but that could be taken care of. I usually fall
back on Marie biscuits to do the trick.
So, in the absence of these two ingredients, I decided to
play around with the recipe a bit. If it turned out right, I will call it my
version of KFC-style fried chicken. And I think it did, hence I will go with
the name. Here, let me present to you -
My KFC-style Fried
Chicken
Ingredients:
2 whole legs of
chicken (I used skinless ones)
1 teaspoon ginger
juice
1 teaspoon crushed
garlic
1 teaspoon lime
juice
1 tablespoon tomato
ketchup
1 tablespoon dark
soya sauce
Salt and pepper to
taste
½ cup Marie
biscuits, ground coarsely
1 tablespoon
all-purpose flour
2 teaspoons refined
oil for frying
Method:
Marinate the chicken
with the ginger juice, crushed garlic, lime juice, tomato ketchup, soya sauce and
pepper for minimum 2 hours. The more hours you marinate, the better the
flavour. Add a pinch of salt at the end, just before cooking the chicken.
You can also add
some crushed green chillies or chilli flakes, depending upon the amount of heat
you want in the dish.
Since there was no
egg, I decided to let the biscuit crumbs work up a sweat. Mix the biscuit
crumbs well with the flour and season lightly with a little salt and pepper.
Dredge the chicken
leg on a plate of crumbs till it is evenly coated. Shake off the excess crumbs.
Now, heat oil in a pan and fry the crumb-coated chicken legs. Flip over once
one side is done and fry the other side. Remove the chicken legs when cooked
and place them on paper napkins to absorb the oil. There you are, KFC-style
chicken is ready - crispy on the outside and tender and juicy inside!
Now, what I did was:
I fried the chicken on a non-stick pan with just a teaspoon
of oil for each leg. I alternated between cooking covered and uncovered as I
wanted the chicken to be properly cooked and at the same time, have a crisp
outer layer.
Alternatively, (I think) what you can do:
- Bake the chicken in an oven, instead of frying.
- Or, fry the legs till they assume a beautiful brown colour on both sides and then pop them in the oven till they are fully cooked.
It did not take me more than 15-20 minutes to get the
chicken legs on the dinner table. Deta (my father) had the first bite and told
me Masterchef style that the crumb coating was truly delicious. I think the biscuits
were orange flavoured as I caught a slight citrus-y taste. Ma chipped in with
her bit about the ginger juice and lime juice marinade packing quite a flavour.
Well, the pictures turned out horrible, as expected. I stood
below the tube-light in the living room to catch some light. Still, a phone
camera does not do the same job as a DSLR. Maybe I will make these again and
change the pictures then!
Do try the recipe and tell me your spin on the dish. Take
care!
Sending this to Ali's Recipe Sharing Monday party!
Sending this to Ali's Recipe Sharing Monday party!

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