Theres nothing better than crispy flavourful fried chicken. What’s even better is home made fried chicken because you can control the quality of your ingredients and flavour your chicken to your liking. This rosemary butter milk chicken is a family favourite and even led to a fight over who will have the last piece of chicken! I obviously took it because the chef deserves a bonus right? It’s safe to say that my brother didn’t talk to me for the rest of the night! Crazy but that’s how good the recipe is. Let’s get started!
PREP TIME : 5MIN
MARINATION TIME: 2 HRS-OVERNIGHT
COOK TIME: 30 MIN PER ROUND
MAKES 10
INGREDIENTS
6 chicken drumsticks and 4 chicken thighs
1 lemon/ 1 tbs.white vinegar
Vegetable oil
(MARINADE)
1 tsp salt
1 tsp black pepper
4 garlic cloves crushed
5-8 fresh rosemary sprigs
2 cups butter milk ( maziwa lala )
(SEASONED FLOUR)
2 Cups all purpose flour
1tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp cayenne pepper
1 tsp turmeric powder
1 tsp paprika powder
PROCEDURE
-Squeeze the juice of one lemon over your chicken before you begin. This helps reduce the smell of the raw chicken and acts as a mild disinfectant. You may also use 1 tbs. of white vinegar instead.
-In a large bowl combine your chicken and all your marinade ingredients ( salt , black pepper, crushed garlic, rosemary sprigs and butter milk) . Rub everything int your chicken and cover with cling film. Leave to marinate in the fridge for at least 2 hrs. You can marinate for up to overnight for a more intense flavour.
-Once your chicken is done marinating remove from the fridge and begin heating up your vegetable oil in a flat based non- stick pan. Add enough oil to cover the base of your pan and rises about 2 inches above the base of your pan. Do not fill your pan with oil as we are shallow frying our chicken and not deep frying. I found that shallow frying on medium heat helps the chicken cook evenly compared to deep frying as deep frying may cause the outside cook way before the centre and if not careful you may serve raw fried chicken or burnt over cooked and dry chicken.
-As your oil is heating up it is time to season your flour as It is the final coat thus it should be seasoned well to give a lovely flavour to your fried chicken. In a large bowl combine your flour, salt, black pepper, garlic powder, cayenne pepper, turmeric powder and paprika powder. Mix evenly.
- Remove your rosemary sprigs from your marinated chicken. Begin to toss your chicken pieces in your seasoned flour. Tap out the excess flour and place gently into your oil skin side down.
- Fry your chicken for 15 min per side on medium heat. About 4-5 pieces per round for an even cook.(To test the temperature of your oil; dip the handle of a wooden spoon inside your oil for a few seconds. If it doesn’t begin to bubble for gently then your oil is not yet at the desired temperature . If when you place your wooden spoon it begins to bubble vigorously then your oil is too hot and needs to cool down but. If it bubbles gently then you know your oil is at the perfect temperature to begin frying your chicken.) (If during the cooking process you feel that your oil is getting too hot, turn off the flame for a minute and turn it back up to continue cooking.
-Once your chicken is done remove from your oil and place on a plate lined with paper towels to absorb the excess oil. Repeat the frying process for the remaining rounds.
Serve when hot with a side of your choice. I served mine with vegetable fried rice and gravy.
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