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Crispy Twice Fried Chicken

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For paste
  Shallots 4 Small, quartered
  Chile powder 2 Teaspoon (Pure)
  Belacan 1 Teaspoon
  Ground coriander 1 Teaspoon
  Ground cumin 1 Teaspoon
  Fennel seeds 1 Teaspoon
  Ground turmeric 1 Teaspoon
  Freshly ground black pepper 1 Teaspoon
  Salt 1 Teaspoon
  Sugar 1 Teaspoon
  Ground cloves 1⁄4 Teaspoon
  Ground cinnamon 1⁄4 Teaspoon
For chicken
  Vegetable oil 3 Cup (48 tbs) (For Frying)
  Chicken 4 Pound, cut in 12 pieces, each breast cut in thirds

1. Make the spice paste: In a mini food processor, combine all of the ingredients and process to a dry paste.
2. Prepare the chicken: In a large, deep skillet, heat the vegetable oil to 365° Rub the spice paste all over the chicken pieces, massaging it in. When the oil is ready, carefully add the chicken and fry over moderately high heat until partially cooked, about 8 minutes for the breast and 15 minutes for the thighs, drumsticks and wings. Using a slotted spoon, transfer the chicken to a rack to cool for 10 minutes.
3. Reheat the vegetable oil to 365° Add the chicken pieces and fry them again until they are browned and cooked through, about 3 minutes for breast pieces, 5 to 6 minutes for the wings and dark meat. Drain the fried chicken on paper towels and serve.

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Crispy Twice Fried Chicken Recipe