MithoFried Chicken
Fried Chicken is a strong comfort-food option when you want crunch and protein together.
Ingredients
- 1 kg, 8 pieces Chicken legs and thighs
- 3 tbsp Salt, for the brine
- 1 litre Water, for the brine
- 2 cups All-purpose flour
- 1/2 cup Cornflour
- 1 tbsp Paprika
- 2 tsp Garlic powder
- 2 tsp and 1 tsp Black and white pepper
- 1 1/2 tsp Cayenne or red chili powder
- 1 tsp Dried oregano
- 1 Egg, beaten with 1/2 cup water
- 1.5 litres Vegetable oil, for deep frying
Steps
- Serves 4. Dissolve the salt in the water and brine the chicken for 2-4 hours in the fridge; this seasons it right through and keeps it juicy.
- Drain and pat every piece completely dry.
- Combine the flour, cornflour, paprika, garlic powder, both peppers, cayenne and oregano in a wide bowl.
- Dredge each piece in the dry mix, dip it in the egg wash, then press it back into the dry mix, squeezing so craggy flakes form.
- Rest the coated pieces 15 minutes until the flour looks damp all over, so the crust does not shed in the oil.
- Fry at 165C for 12-14 minutes, a few pieces at a time so the oil temperature holds, until the internal temperature reaches 75C.
- Drain on a wire rack rather than paper, so steam escapes and the coating stays crunchy.
Nutrition
| Per serving (2 pieces · leg and thigh) | Per 100 g |
|---|---|
| 531 kcal | 259 kcal |
| Protein: 52.3 g | 25.5 g |
| Carbs: 19.1 g | 9.3 g |
| Fat: 26 g | 12.7 g |
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