RCI-MT.004.0489.001
Indian-style KFC
If you were to do a search on the Internet for "Southern Fried Chicken" you would probably find all sorts of controversial debate about the history of this dish - and how it should be cooked.
Prep20 min
Cook15 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- chicken thighs - skinless (make sure they are skinless and are thighs - see a previous recipe on chicken for the reasons why.)6 to 8 unit
- a bit of plain flour (say a couple of tablespoons)1 unit
- same amount of cornmeal (coarse version - otherwise known as polenta)1 unit
- and whatever spices you have at hand - e.g. garam masala1 unittandoori masala - whatever.
- 1 unit
- one egg - and a glug of milk1 unit
Method
1
Pat the skinless chicken thighs dry with paper towels to remove excess moisture, which helps the coating adhere better during frying.
2
Combine the plain flour, cornmeal, garam masala (or tandoori masala), salt, and pepper in a shallow bowl, mixing well to distribute the spices evenly throughout the dry mixture.
3
Whisk the egg with a glug of milk in another shallow bowl until well combined to create the wet coating base.
4
Dip each chicken thigh into the egg-milk mixture, coating all sides thoroughly, then immediately roll in the spice-flour mixture, pressing gently so the coating adheres.
5 minutes
5
Heat oil in a large frying pan or skillet over medium-high heat until shimmering, about 2-3 minutes.
6
Carefully place the coated chicken thighs into the hot oil, working in batches if necessary to avoid overcrowding the pan.
2 minutes
7
Fry for 6-8 minutes on the first side without moving them, allowing a golden-brown crust to form.
8 minutes
8
Flip each thigh carefully and fry for another 6-8 minutes on the second side until the coating is crispy and golden brown.
8 minutes
9
Check that the chicken is cooked through by inserting a knife at the thickest point near the bone; the juices should run clear, not pink.
3 minutes
10
Transfer the cooked chicken to a paper towel-lined plate to drain excess oil, then serve hot with lemon wedges or your choice of accompaniments.