Monday, December 8, 2008

The Best fried chicken


I love anything that's been fried. Since I can't really eat fried food at restaurants (not like I go out to eat often) I have to make everything at home. I have made this recipe a few times, it's super simple and soo flavorful and really really good. I almost always just buy chicken thighs since they are cheapest, but last time I cut up a whole chicken and it was just as good. This isn't your regular fried chicken, the meat is incredible and moist and flavorful and juicy, while the skin is crisp and oh so good. Yum. 

Fried Chicken
This is Pim's recipe, but I never have all the right things to follow her recipe exactly. This is how I make it, with things I always have in the house. 

chicken pieces
oil for frying
6 cloves of garlic, peeled and slightly crushed
1/2 t pepper
3/4 t salt
1/3 c fish sauce
1-2 T hot sauce 
1 T ginger, sliced thinly
1/2 c rice flour
1/2 c sweet rice flour
1/2 t chili powder

In a large bowl, mix together garlic, pepper, salt, fish sauce, hot sauce, and ginger. Dump the chicken into the bowl, toss to coat, and let rest in the fridge for half an hour (or longer). 
Preheat oven to 350 (skip this if you're using boneless chicken). Heat 3/4" of oil over medium heat. 
Mix the rice flours and chili powder together. Take chicken pieces out of marinade, shake off any ginger or garlic pieces, and dredge meat in flour mixture. Fry in batches, a few minutes per side, until crisp and browned. If your meat isn't cooked (cut into a piece, if the juice doesn't run clear then keep cooking. Or, meat should be around 160 degrees), place on a cookie sheet and bake 10-15 minutes until all the meat is cooked. 
at 6:57 PM
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10 comments:

  1. I worked at KFC for several years while I was in High School, but I've never made fried chicken.

    Yours looks awesome!
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  2. When I saw the fried chicken at Chez Pim's, I wanted them too! Yours look awesome.
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  3. oh man i LOVE fried chicken! come over, let's make it.
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  4. oh wow...I am sitting here drooling. I miss having fried foods the few times we'd go out. This will be used for a special movie night with the kids. I can't wait! Thank you so much!! :) Oh...what's fish sauce? Do you have a substitute??
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  5. Jeanine - I don't know a substitute for fish sauce. It's gross but does magic things, although I'm sure it would still be ok if you made the recipe without.

    http://en.wikipedia.org/wiki/Fish_sauce

    You should be able to find it in the Asian section of your grocery store.
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  6. This was the most delicious gf fried chicken I've had thus far... and super easy. It really is all about the fish sauce!
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  7. This looks very yum. I always use thighs when I make chicken, too, because my husband had radiation treatments for cancer in his mouth and it damaged his salivary glands. Thighs are moister than any other part of the chicken.
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  8. I have been missing fried chicken- summer makes me think of family picnics of old where fried chicken was always in abundance. I can hardly wait to make this. And I just happen to have fish sauce in the frig already! Thank you for the recipe!
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  9. I have been missing and pining for fried chicken- summertime makes me think of family picnics of old where fried chicken was always in abundance. I can hardly wait to make this. And I just happen to have fish sauce in the frig already! Thank you for this recipe.
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  10. This recipe is great. I decided to use these ingredients, with a couple exceptions. I used 1 cup of potato flour instead of both rice flours, and instead of frying it, I baked the chicken. To bake, I put my chicken in a stainless steel baking pan, no foil on the bottom, instead,I coated the bottom of the pan with olive oil, put the chicken in the oven and covered it with foil for 30 minutes at 425. At 30 minutes, pulled it out and turned each piece over and removed the foil, and baked another 30 minutes, checking on it to be sure and with a temp timer to make sure it was 160 degrees. The chicken came out delicious with a nice golden brown color and perfectly crispy. My oven runs low, so you may need to adjust accordingly. The flavor is fantastic! It yielded 4 full legs, and two large bone in breasts.
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