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Crispy Fried Chicken

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Rating 4.5/5.0
 
Occasion: Any   Total servings: 4
Cuisine: Pakistani   Calories:
Effort: Easy   Pre-Prep time:
Best for: All   Preperation time: 1 hr
How to serve: Hot    

Crispy Fried Chicken recipe by Imran M. Chaudhry at PakiRecipes.com.
Chicken in a batter of salt, pepper, flour and paprika, quickly fried in hot vegetable oil.


Ingredients
2 eggs
1 1/2 cups milk
1 cup flour
3/4 cup fine bread crumbs
1 tsp. Knorr chickenClick to find more about chicken bouillon
1/2 tsp. saltClick to find more about salt
1/2 tsp. garlicClick to find more about garlic powder (not saltClick to find more about salt)
1/4 tsp. onionClick to find more about onion powder (not saltClick to find more about salt)
1/2 tsp. paprika
1/3 tsp. Bell Seasoning
1 tbsp. freshly chopped parsley
2 large cloves garlicClick to find more about garlic, minced
1/2 tsp. soy sauce
2 tsp. black pepperClick to find more about black pepper
1 tbsp. Wondra flour
1/2 tsp. Monosodium Glutamate (optional)
additional flour for separate precoating
5-6 cups cooking oil
1 frying chickenClick to find more about chicken, in pieces


Preparation
Pour the oil into the pressure fryer or deep pan suitable for frying, and then heat over medium heat to about 360 degrees.
In a small bowl beat the egg, milk, and soy sauce, then stir in 1/2 tsp. Knorr chickenClick to find more about chicken bouillon (save the other 1/2). Put the garlicClick to find more about garlic cloves through a garlicClick to find more about garlic press and add into the egg mixture. Add half of the parsley and 1 tbsp. Wondra flour. Stir well.
In a separate bowl, combine the 1 cup flour and the bread crumbs, and the remaining ingredients. Mix well with a fork.
Put about 1/2 cup additional flour in a separate small bowl. Use this to dip each chickenClick to find more about chicken piece, prior to dipping in the milk and seasonings.
Roll each piece of chickenClick to find more about chicken around until well covered, first in plain flour, then in milk mixture, then in flour/bread crumbs mixture.
Gently lower the chickenClick to find more about chicken pieces into the hot oil and allow to become a golden color (add the bigger pieces first).


Pressure Fryer:

If you are using a pressure fryer, place the lid on and lock it when the chickenClick to find more about chicken is a very light golden color, usually about 3 minutes. Begin timing when the lid is locked and the gauge indicates a pressure of 56 pounds. Bring temperature up immediately and watch carefully (don't walk away!).
Remove from heat after about 7 minutes and reduce pressure following manufacturer's directions. Remove the chickenClick to find more about chicken pieces and place on layers of paper towels. Return the pan to the stove and bring temperature back up and continue until all chickenClick to find more about chicken pieces are fried. If your chickenClick to find more about chicken was too brown, cook the next batch for a minute or so less, and vice versa if your chickenClick to find more about chicken wasn't browned enough. Do not overload the cooker with too many pieces, as it brings the temperature down too quickly and will cause the pieces to absorb more of the cooking oil than it otherwise would.


Regular Deep Frying:

Fry the chickenClick to find more about chicken at 360375 degrees, placing the larger pieces in when the temperature is slightly lower (temperature will drop when pieces are added). Put the smaller pieces in when the temperature is higher, and they will be cooked more quickly. Remove when chickenClick to find more about chicken is golden brown and drain on paper towels.
TIP: To flavor the oil in this method, you can thickly slice a few large onions and add to the oil before the chickenClick to find more about chicken skim these out when they are browned, before adding the chickenClick to find more about chicken. It will add an additional layer of flavor to the oil!



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