When you think of fried chicken there is a good chance that you conjure up an image of a bucketful of the stuff that smells appealing but is nothing more than a soggy disappointment when you bite into the seemingly crisp exterior. The chicken itself is not always much better, with the quality being substandard and decidedly dodgy! Well fear not- this chicken lives up to all expectations time and time again! Make a weekend feast of it by serving with corn on the cob that is dripping in a lime, chilli and smoked salt butter and a freshly made coleslaw.
Ingredients- serves 4
400g chicken breast mini fillets- cut into strips
150g plain flour
2 tbsp each of ground cumin, coriander and dried oregano
1 tbsp each of chilli and garlic powder
2 eggs- beaten
200g panko crumbs
1. Kick off by heating a good amount of oil in a wide non- stick frying pan over a medium heat; fill it so when the chicken is cooking it comes up halfway to each piece of chicken. As ever, keep a close eye on the oil.
2. Place the flour in one bowl, panko crumbs in another and the beaten egg in another. I crushed the crumbs a little more so some are more coarse and others are more fine to add a bit more interest to the texture of the coating. Add half of the spices and flavourings to the flour and then other half to the crumbs.
3. Take each piece of chicken, dunk to coat in the flour before transferring to the egg and then finally the crumbs. Continue until all the chicken is coated. Drop a crumb into the oil to check that it is ready to use; it’s ready if the crumb sinks before quickly returning to the surface. Fry in small batches whilst keeping an eye that the oil does not start to smoke. Fry for a couple of minutes on each side before using tongs to turn them over. When the chicken is golden and crisp, remove from the pan and rest on kitchen paper to absorb any excess oil. Continue until all the chicken is cooked through. Serve immediately.
Crunch spicy fried chicken- finger licking awesome!