Do you just love crispy chicken? Tired of fast food fried chicken? Many people only think that good fried chicken comes in a bucket. At Seema, we have found an easy crispy chicken recipe that can be used for tenders as well as larger chicken pieces. You or your family will delight in this taste that speaks of home, love and finger-licking taste.
You will savor this chicken that is crisp and crunchy on the outside and moist, juicy and tender on the inside. Garnish or dip it in your favorite Indian-style sauce for an added zing. Friends and family may want this recipe made again and again; it is so much better than the usual fried chicken. Moreover, it is quite simple to make, which is great when life gets busy.
How to make crispy fried chicken
There are some variations on this recipe, with the use of spices. Make it spicier by adding your favorite Indian spice, cayenne or Buffalo Hot Sauce. You can use cornstarch instead of some or all of the flour to make it crispier. It will then have a more Asian inspiration.
4 cups of flour (all purpose) divided
2 teaspoons onion powder
2 teaspoons garlic powder or garlic salt
1 tablespoon paprika
2 1/2 tablespoons poultry seasoning
3 teaspoons of pepper (divided)
1 1/2 cups water
1 teaspoon salt
2 fryer or broiler chickens, (cut up to equal approximately 4 pounds or less)
Vegetable oil for frying
DIRECTIONS FOR COOKING
Using a large and shallow dish, combine 2 2/3 cups flour, garlic salt, paprika, 2 1/2 teaspoons pepper and poultry seasoning. In another shallow dish, add the beaten eggs and 1 1/2 cups of water; add the 1 teaspoon of salt, the remaining flour (1 1/3 cups) and 1/2 teaspoons of pepper.
Dip the pieces of chicken into the egg, then in the flour mixture, turning to coat well.
Soak chicken in buttermilk first, to break down the protein. Brine it for several hours in buttermilk to make it more moist and tender.
Use a deep fat fryer if possible, otherwise a skillet will do. Heat oil to 375°. Oil should be about 3/4 inches deep. Fry only 3 or 4 pieces at a time, ensuring the inside reaches 165° on a meat thermometer. Chicken should be golden brown on the skin. Drain on paper towels. Let pieces rest on paper towels for at least 10 minutes before you serve them.
For chicken tenders, adjust the frying time, if needed. You will still want them to be brown and crispy on the outside and moist on the inside.
Crispy fried chicken tenders
You can use skinless and boneless tenders.
After cutting in strips, soak in buttermilk (and hot sauce, if spicy) for approximately 30 minutes. (The cutting of strips will make the tenders look more like traditional chicken fingers and is ideal for game day snacks or for the kids.)
Dip in eggs, flour and spices, as above recipe. Heat the oil to 350° and fry in small batches. Time should be 5 to 7 minutes.
This recipe will delight the whole family. Dress it up with Asian dips and hot spices or keep it cool with garlic and onion powder, salt and pepper. Tenders are always a hit with kids, and this style of chicken pieces will please everyone. You can serve it the next time you cook a South Asian traditional meal; the dipping sauces can be traditional flavors.
Put away the fast food cravings and dig in to chicken tenders that are deliciously crispy and crunchy. Whether traditional or Indian-themed, this tenders crispy chicken recipe will become a star attraction at mealtime.
The addition of cornstarch to the flour results in a fried chicken that has a crispy quality. Soaking it in buttermilk makes it juicier, which is often not the case with most fried chicken recipes.
All purpose flour is usually recommended, but cornstarch can be substituted for a more Asian-style coating. Combine flour and cornstarch for a nice and crispy result.
The heat of the frying may be too hot or too low. You may be using an oil that cannot withstand the temperature.
Yes, you can bake or air fry this chicken. Of course, it won’t be the same as the fried version, but it will still be quite tasty.
For baking, place on a cooling rack on top of a baking sheet, trying not to have the pieces touch the sheet. Sprinkle with oil and bake at 375°. You’ll need to flip the chicken half-way through. Inside of chicken should reach 165° as in the frying recipe. The time should be approximately 45 to 55 minutes for regular chicken pieces.
For air frying, cook small amounts of chicken in basket, ensuring they do not touch. Sprinkle or spritz with oil. Cook at 375° for 12 minutes. Flip and do the same to other side, cooking for about 10 minutes more. Ensure an internal cooked temperature of 165° for the inside of chicken.
Chicken pieces should be cooked around 14 minutes (7 or 8 minutes on each side) in the oil, frying three or four pieces at a time. Use a meat thermometer to ensure an inside temperature of 165° for the chicken.