Amazingly Crispy Buttermilk Fried Popcorn Chicken

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Amazingly Crispy Buttermilk Fried Popcorn Chicken

An amazingly crispier, spicier model of your favourite popcorn fowl!!!! 
My youngsters were stuffing their face each time. 
It vanishes right before my eyes….


So freaking top, EPIC.
I actually wanted to share with some friends, who I understand will eat this. 
however, my expensive circle of relatives wipe it smooth. 
How can a deep fried chicken no longer be addicting, proper? 
Even better if it’s crispier and spicier. (The secret is the textured flour)talent level – superior
Amazingly Crispy Buttermilk Fried Popcorn bird


Ingredients :
  • 1 1/4 cup buttermilk
  • 1 large egg
  • 2 teaspoons coriander powder
  • 1 1/2 teaspoons cayenne pepper powder
  • 2 teaspoons salt, divided
  • 1/4 teaspoon turmeric powder
  • 2-3 boneless skinless chicken thighs, cut into bite size chunks, refer notes_1
  • 2 cups all purpose flour
  • vegetable oil, for frying
  • Sriracha mayo
  • 1/2 cup mayonaise
  • 2 tablespoons water
  • 1 tablespoon + 1 teaspoon Sriracha sauce


Instructions :
  1. 1. Stir together buttermilk, egg, coriander powder, cayenne pepper powder,  1 1/2 teaspoons salt and turmeric powder in a large shallow dish. Mix in chicken, cover dish and let marinade in refrigerator 2 – 8 hours (overnight is best). 
  2. 2. Meanwhile, place flour in a shallow bowl, add remaining 1/2 teaspoon salt and scant 1/3 cup of the buttermilk marinade (spoon buttermilk from the bottom and the sides to measure 1/3 cup, It might be a little difficult, since there might not be excess marinade, but move the chicken pieces around and you will be able to fill up that cup) and mix with your fingertips, until evenly combined (it will be crumbly and look like textured dry flour, refer picture).
  3. 3. Pour oil to about 1 1/2 inches to 2 inches height, in a large dutch oven, heat over medium high heat until moderately hot (about 350 degrees F).
  4. 4. Working with one piece at a time, remove chicken from marinade, evenly coat with flour (press lightly for flour to adhere) and place on a plate in a single layer.
  5. 5. When the oil is hot, fry chicken in 3-4 batches, until golden brown on both sides (about 5-6 minutes for each batch). DO NOT over crowd the pan (that will make the chicken not crisp as much).  Drain on a paper towel lined platter.
  6. 6. Serve hot/room temperature with/without Sriracha mayo
  7. Sriracha mayo
  8. 1. Stir all ingredients together
  9. Serves 2-4





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