Yet another cook-off, this one was chosen by my opponent. After much research I learned a lot about the secret to good fried chicken but apparently not enough. However I have to give credit where credit is due, and even though I think my seasoning was better, I didn’t win. It probably didn’t help that I kinda sorta burned a bit of my chicken but hey we are all allowed a bad day in the kitchen, right?
For some reason seeing a lot of oil in a pot or deep fat fryer used to make me uncomfortable but since I have recently been benefitting from all the yummy goodness that comes out of the deep fat fryer I can no longer complain. First it was the risotto balls, then the beignets and my opponent’s fried chicken has to be added to the list because it was delicious. The meat was tender and juicy because the chicken is soaked in brine overnight and the skin is crispy because he double dredged it. Don’t worry if you aren’t familiar with brine and double-dredging because the recipe below will take you through each step. I love his fried chicken even though I lost this competition because I can’t deny that it is The Yummy Truth in every way.
And in case you’re keeping up with the score, it is now 2-1 to me. If you have any cook-off suggestions that you’d like to see the results on www.theyummytruth.com please let me know.
The brine makes the meat tender. I have tested it with and without brining and trust me on this one, this step must not be skipped.
Ensure the chicken is coated evenly, no bare patches.
Look at it glistening, whispering “eat me, eat me” 😉
Live, Love, Eat!
- 1.5 kg fresh chicken (leg quarters portioned)
- 1 egg, beaten
- 3 tablespoons salt
- 2 cups water
- 1 teaspoon paprika
- 1 teaspoon ground oregano
- 1 teaspoon sage powder
- 1 teaspoon cayenne pepper
- 1 teaspoon onion powder
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- vegetable oil for deep frying
- Make the brine by the combining the water and salt in a large bowl or saucepan and stir until the salt has dissolved. Place the chicken portions in the brine, cover with cling film and let soak in the fridge overnight.
- Drain the chicken, pat dry with paper kitchen towel and put to one side.
- Meanwhile, make the coating by combining all dry ingredients in a big bowl until thoroughly mixed together. Then coat the chicken by firstly tossing in the coating mix, then dip in the beaten egg and then back into the dry mix.
- Heat the oil to 365 degrees and fry the chicken in leg/thigh batches for 15-20 minutes turning halfway before draining and patting dry with kitchen towel. Serve hot!