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Catford Fried Chicken (CFC)



I have been looking at instagram and facebook and seeing all of the posts of home made fried chicken lately and decided to have a crack myself! This isn't a traditional southern fried chicken, I make it like Korean Fried Chicken but add in the American style spices, I have to say, I think it is as good, if not better, than the fried chicken you get at fast food outlets. I served it with my home made Jollof Rice


Note: Deep frying anything can be dangerous, make sure you are very careful when deep frying as you have the combined risk of giving yourself a horrific burn or setting your house on fire.

Ingredients


For the marinade


1kg of your favourite chicken pieces (thighs and drumsticks are my favourite)

1/2 teaspoon salt

1/2 teaspoon pepper

2 cloves garlic

1 tablespoon korean rice wine


For batter


50g Glutinous Rice Flour

50g Potato Starch

1/2 teaspoon baking powder

1/2 teaspoon dried thyme

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon celery salt

1/2 teaspoon dried marjoram

1 teaspoon paprika

1/2 teaspoon garlic powder

1/2 teaspoon ground ginger

1/2 teaspoon salt

1/2 teaspoon mustard powder


Prep Time: 10 minutes (+marinading chicken)

Cooking Time: 15 minutes

Serves: Depends on the crowd, I could easily eat 5+ pieces on my own! 1kg of chicken thighs should be 8 to 10 pieces


Method


  1. Combine the chicken pieces in a bowl with the salt, pepper, garlic and rice wine and let marinate for at least half an hour but preferably overnight

  2. Heat up your deep fat frier/chip pan to about 200c. You'll want to cook the chicken pieces at 180c but when you through 4 or 5 chicken pieces into the oil it will cause the temperature to drop

  3. Combine the batter ingredients in a bowl and mix well, dust the chicken pieces one by one and drop into the hot oil

  4. Cook for 10 minutes then remove and place on a rack to dry (put a tray under the rack to catch the oil)

  5. Let the chicken pieces drain for about 3 minutes then dunk them in the frier again for 30 seconds to get them extra crispy

  6. Enjoy!





















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