“Chicken fry” typically refers to a method of cooking chicken where the meat is seasoned, coated with flour or breadcrumbs, and then fried until golden brown and crispy. The exact seasoning and preparation methods can vary widely depending on regional and personal preferences.

Chicken Fry

Recipe by Nitdb
Servings

4

servings
Prep time

20

minutes
Cooking time

5

minutes

Chicken fry can be served as a standalone dish or as a component in other recipes such as sandwiches or salads. It’s a popular dish in many cuisines around the world, including American, Southern, Indian, and Chinese cuisines, among others.

Ingredients

  • 500 grams of chicken (cut into bite-sized pieces)

  • 1 cup all-purpose flour

  • 2 eggs

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • 1 teaspoon paprika (optional, for added flavor and color)

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • Vegetable oil for frying

  • Lemon wedges (for serving, optional)

Directions

  • Prepare the chicken: Wash the chicken pieces thoroughly and pat them dry with paper towels. Season the chicken with salt, black pepper, paprika, garlic powder, and onion powder. Mix well to ensure the chicken is evenly coated with the seasonings. Let it marinate for at least 30 minutes in the refrigerator.
  • Prepare the coating: In a shallow bowl, beat the eggs. In another shallow bowl or plate, spread out the all-purpose flour.
  • Coat the chicken: Dip each piece of seasoned chicken into the beaten eggs, making sure it’s coated on all sides. Then, dredge the chicken in the flour, shaking off any excess.
  • Fry the chicken: Heat vegetable oil in a deep frying pan or skillet over medium-high heat. Once the oil is hot (around 350°F or 175°C), carefully add the coated chicken pieces in batches, making sure not to overcrowd the pan. Fry the chicken for about 5-7 minutes on each side, or until golden brown and crispy and the internal temperature reaches 165°F (75°C). Use a slotted spoon or tongs to transfer the fried chicken onto a plate lined with paper towels to drain excess oil.
  • Serve: Once all the chicken pieces are fried and drained, transfer them to a serving platter. Garnish with lemon wedges if desired and serve hot.


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