The concept of frying food in oil is thousands of years old. Ancient cultures, including the Romans, fried chicken / meat and other foods as part of their culinary practice. The earliest known recipe for a preparation such as fried chicken is found in Apicius, a 4th-century Roman cookbook, in which chicken was marinated and fried.
Minerals and Nutrients in Fried Chicken
Fried chicken is a rich source of protein, carbohydrates, fats, and calories or a rich source of iron, zinc, phosphorus, and Potassium. These minerals and nutrients help to increase bone strength and muscles.
Fried Chicken Ingredients
For the marinade:
- 700gm chicken pieces (legs, thighs or wings)
- 1 cup coconut milk
- 2 tablespoons curry powder (mild or spicy, according to preference)
- 1 tablespoon grated ginger
- 3 garlic cloves, finely chopped
- 1 tablespoon soy sauce
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon lemon juice
For coating on Chicken
- 1.5 cups all-purpose flour
- 1/2 cup rice flour (for extra crispiness)
- 1/4 cup shredded unsweetened coconut
- 1 teaspoon curry powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper (optional, for spiciness)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For Frying of Fried Chicken:- Neutral oil (such as vegetable or peanut oil)
How to Make Fried Chicken
Marinate the chicken:
Combine the coconut milk, curry powder, ginger, garlic, soy sauce, turmeric, salt, pepper, and lime juice in a large mixing bowl. Whisk until well blended. Toss the chicken pieces in the marinade, making sure they are completely coated. Cover and refrigerate for at least 4 hours, preferably overnight, so the flavors can thoroughly meld.
Prepare the coating:
In a shallow pot, combine the all-purpose flour, rice flour, shredded coconut, curry powder, smoked paprika, garlic powder, cayenne pepper, salt, and pepper.
Heat the oil:
Heat 2-3 inches of oil in a deep skillet or Dutch oven. Use a thermometer for precise temperature control.
Coat the chicken:
Remove the chicken from the marinade, letting the excess drip off. Dip each piece into the flour mixture, pressing firmly to ensure a thick, even coating. Place the coated pieces on a wire rack and let them rest for 5-10 minutes to set the crust.
Fry the chicken:
Carefully add a few pieces of chicken to the hot oil. Fry in batches to avoid overcooking. Cook for 12-15 minutes, turning occasionally, until the chicken is golden brown and crispy. Place the fried chicken on a wire rack or paper towel to drain off any excess oil.
Serve:
Garnish the chicken with fresh cilantro and serve hot with coconut rice, mango chutney, or a fresh cucumber salad.
How to Store Fried Chicken
Allow fried chicken to cool before storing it to prevent bacteria growth. Place it in a shallow airtight container or wrap it tightly in aluminum foil, then refrigerate it for up to four days. Reheat in the microwave or oven.
