Monday, January 15, 2007

Crispy Fried Chicken

Kentucky Fried Chicken is wellknown all over the world . The crispy of the crackers and the delicious chicken meat fill this dish with compliment . Serve this Kentucky Fried Chicken style for your daily meal at home . It could be everyone's favourite. It's an easy recipe and quick prepare . Kentucky Fried Chicken Recipe / Crispy Fried Chicken Recipe


1 good chicken (Kosher / natural chickens are usually best), cut into serving pieces, or use 8 to 10 leg pieces (drumsticks and thighs), trimmed of excess fat.

1 tablespoonful curry powder

1/2 teaspoonful ground allspice

1 tsp chopped tarragon

1 tsp chopped chervil

1 tsp chopped chives

1 tsp chopped parsley

1 - 2 cloves garlic, minced

1 tsp cayenne pepper (more or less to taste)

1 whole egg

1 cup flour

Salt and pepper, to taste

Oil or lard, enough to fill skillet to a depth of about 1/2" -
(lard, lard and butter combined or vegetable: Crisco shortening, corn, canola, peanut. Canola or corn oil imparts the least flavor, lard the most. Crisco shortening seems to result in the 'crispest' chicken. Canola is considered the healthiest.

Cooking Direction :

Mix the chicken with salt, pepper, spices, garlic, chili, egg and 2 tablespoonful water in a large bowl.

When thoroughly combined, blend in flour, using your hands.

Keep mixing till most of the flour is blended with other ingredients and chicken is coated

Add more water or flour if mixture is too thin or too dry

(it should be dry but not powdery and not too wet - it has to adhere to the chicken).

Add enough fat (oil) to your skillet to come to a depth of about 1/2 inch and turn heat to medium.

(If you are using butter, skim any foam as it rises to the surface)

When the oil is hot raise heat to high.

Slowly add chicken pieces to skillet.

Cover skillet, reduce heat to medium (more or less - oil should sizzle but not smoke)

Cook for 7 minutes.

Uncovered skillet, turn chicken and continue to cook for another 7 minutes.

Turn chicken again and cook for about 5 minutes more ( turning as necessary to ensure that both sides are golden brown )

Remove chicken from skillet and drain on paper towels placed on newspaper
(for more absorption).

Serve hot with rice or potatoes