How to Cook Chicken Fry
Thanks to Colonel Sanders of Louisville, Kentucky, America, for bringing the concept of fried chicken into this world. Indeed fried chicken was used before the invention of the infamous “the” Kentucky Fried Chicken, but the trend was globalized and spread like a fire after the initiation of KFC. But we should definitely say thanks to the Scottish of the European Peninsula who started this procedure of frying chicken and brought the idea and the dish into this world. Although initially it was without seasoning and with fat as people in the middle and war ages loved to eat fat with their meat but now, in the 21st century, this thing would be hazardous and a poison to all those diet conscious people out there.
Before the start of the Second World War, fried chicken was mostly quite expensive, enjoyed merely by the rich class and was only savored on special occasions such as weddings or birthday parties. In the late 1900s and early 2000s, however, the credit goes to KFC and all other fast food chains producing this item, fried chicken has been mass-produced to the public and the price of the dish has gone down dramatically due to the economies of scale.
Fried chicken with time has turned into a great source of evening snack now after so many years. The recipe is a bit time consuming to make but once you are done with the recipe and if you make the recipe in a very large quantity and preserve or refrigerate it for the future use, making fried chicken then will be a piece of cake for you. While you are cooking the chicken, it is often segregated into many smaller pieces. The chicken is thus mostly covered in a batter, often containing of food products such as eggs or milk, and a paste such as flour. This is then used to create the hard crust on the outside of the chicken (the KFC chicken touch). Along with that, seasoning is also added at this stage.
Initially, it was eaten without any spices back in the Middle Ages and post WW2, but now, as the world is getting more knowledgeable and innovative in terms of food (people are becoming foody x2 the rate of heart attacks due to obesity, but well, food for life) people are garnering more ways to add spices to these chicken to make it more spicy and thus interesting. People residing in Punjab would definitely add a whole lot of spices to it where as people living in the north and north west of Pakistan would prefer less spices and more meat, yes they believe nothing should come in between them and the savory meat, not even spices.
Sometimes you can even brine the chicken. Brine means putting or dipping the chicken in a solution of salt and water, or sometimes using a few other ingredients in order to add moisture (juicy) and flavor to the meat. You can certainly, deep fry the chicken without the brining part but that thing is totally up to you and your taste.
- Chicken, cut it into 8 pieces with a separate piece for leg and breast. The quantity of chicken used should be 1 1/2 kg
- Use common house salt, as per your requirement and taste
- 1 table spoon of dry garlic powder
- 1 table spoon of Red Chilies, it should be crushed and in a powdered form
- 1 table spoon of freshly ground Black Pepper
- 1 1/5 table spoon of freshly ground Whole Coriander
- 1 table spoon of ground Cumin Seeds
- 2 cups of “Maida” or Plain Flour
- 1 cup of “Makki ka aata” or Corn Flour
- Cooking Oil for frying. You can use any cooking oil here at this point, ranging from sunflower to corn to canola and olive oil, depending on your range and taste.
- Initially you should focus on cleaning the raw chicken stupendously and wash the raw chicken thoroughly and DO NOT FORGET to make deep cuts in the chicken and make appropriate pieces such as thigh, legs and breast.
- After you are done with the chicken, mix the flour (Maida) with the corn flour (makki ka aata), common house salt, garlic (lassan), red chili pepper powder, black pepper either powder or non-powder form but I would inevitably recommend powder form which is more suitable and easier, coriander and cumin.
- After that add a few cups, preferably 2-4 cups of cold tap water in one half of the flour mixture, the benefit of this is that it would make the paste thicker.
- When you are done with this procedure, keep the remnants of the dry flour aside for later use.
- Thus, dip the chicken pieces in to the paste of the flour you made before this process and then let it cool down (refrigerate) for 4-6 hours.
- After that, roll the pieces in the dry flour so that the whole chicken piece is covered with the flour mixture and no portion of the piece is left un exposed to the flour mixture, then refrigerate again for like 10 to 15 minutes.
- Following that, heat the cooking oil in a frying pan on medium heat for 4 to 5 minutes.
- Fry the chicken pieces on high heat until golden. You should be careful at this moment rather than being heroic, as the oil when turns intense hot can splash out on you and your clothes! To avoid eating the fried chickens you made, in a hospital’s ward room, you should be careful while putting the chickens in the frying pan and should stay at least a feet away while putting it in order to avoid any hazard. DO NOT OVERCOOK the chicken because over cooking might turn it rock solid and you will probably end up at a dentist.
- Serve with French fries either flavored with mayo and bbq sauce or serve it plain with coleslaw, ketchup and a chilled soda. Yumm!