AMERICAN FED FRIED CHICKEN

AMERICAN FED FRIED CHICKEN

American fed fried chicken recipe Origin from American cuisine. It consists of chicken which have marinated with salt, crushed pepper, garlic powder, paprika and  with floured, battered and then deep fried. The dish has created a large no of recipes, which are commonly used around the world. Such as Korean fried chicken, a dish which are served in Korea street food. It’s crispy more than normal fried chicken.

 

American fed fried chicken  better served with barbeque sauce or spicy tomato tangy sauce. This recipe was invented in America like kentucky fried chicken. KFC is famous for their own crispness’ and crunchiness of chicken, they have most unique recipes for their dishes. The breading adds a crispy coating or crust to the exterior of the chicken. What separates fried chicken from other fried forms of chicken is that generally the chicken is cut at the joints, and the bones and skin are left intact. Crisp, well-seasoned skin, rendered of excess fat, is a hallmark of well made fried chicken.

 

 Fried chicken recipe has own characteristics, when you will make this dish you have to marinate the chicken  in an overnight. For which it will give the best result. Some of regions marinate chicken with their spices or their own ingredients. Example in India, they will prepare the spices are, chilly powder, cumin powder, coriander powder, salt, chat masala and ginger garlic paste. Basically Indian cuisine divided two cuisines that are south Indian and north Indian cuisine. In south Indian cuisine, they always prefer curry leaf in most of the dishes. But in North India they like curry leaves, but they used some of the dishes not all.

 

 

AMERICAN FED FRIED CHICKEN

Course Main Course
Cuisine American
Keyword Fried chicken, american fed chicken
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2 PEOPLE
Calories 120 kcal
Author Biraj Kumar

Ingredients

  • Chicken leg with skin...............................2 no
  • Olive oil........................................................2 tbsp
  • Garlic powder.............................................1 tsp
  • Onion powder............................................1 tsp
  • Crushed pepper..........................................1 tsp
  • Salt...................................................................to taste
  • HP sauce........................................................ 2 tbsp
  • Barbeque sauce...........................................4-6tbsp
  • Parsley............................................................ little
  • Dried rosemary...........................................A pinch
  • All purpose flour........................................for dusting
  • Crushed ice water ......................................1 large bowl
  • FOR CARAMELIZED ONION
  • White onion...................................................6 no
  • Butter...............................................................50 gm
  • Olive oil............................................................2 tbsp
  • Thyme............................................................ a little
  • Sugar (optional)...........................................2 tbsp
  • FOR SIDE DISH
  • Eggplant......................................................4-6 slices
  • Zucchini........................................................4-6 slices
  • Tomato..........................................................4-6 slices
  • Red onion.....................................................4-6 slice
  • Mozzarella cheese.....................................For bake
  • Oil.................................................................... for frying

Instructions

  1. In a large mixing bowl, combine the chicken with salt, pepper, garlic powder, olive oil, HP sauce and dried herb. Mix well and keep in refrigerator for 4-5 hours. If you will keep marinated chicken in overnight, it will enhance the tenderness.

  2. For caramelized onion....... Slice the white onion, heat butter in a heavy saucepan and olive oil, add onion to stir it with over medium heat. Cook slowly for 10-15 minutes. After 15 minutes, sprinkle some salt  and thyme over the onions, and if you want, you can add some sugar to help with the caramelization process, cook the onion until it caramelized.

  3. Blanch the all vegetable except onion and tomato.

  4. Take out the chicken from the refrigerator and ready to fry.....Heat oil in a deep fry pan with over medium heat, keep ice water and flour in separate bowl. Well, dust the chicken and put in ice water, immediately remove chicken from iced water and again dust it and fry with a medium overheat, then remove the chicken from the oil and keep in the oil strainer rack.

  5. On the other side grilled the marinated vegetable and baked the vegetable by salamander with top of mozzarella cheese.

  6. Served with the barbeque tomato sauce and sprinkle caramelized onion over the fried chicken with a side of cheese baked vegetable.

.

 

 

 

 



Leave a Reply

Your email address will not be published. Required fields are marked *


%d bloggers like this: