Crispy Homemade Fried Chicken
Crispy Homemade Fried Chicken
Christmas Mom’s Homemade Crispy Fried Chicken Made with a Little Effort
I made crispy fried chicken with simple effort. Fried chicken is delicious when it has a good amount of oil, making it nutty and flavorful. So, I fried it in oil after a long time.
Ingredients- 13 chicken wings (approx. 1kg)
- 3 cups milk (for removing chicken odor)
- 3 Tbsp cooking wine (for removing chicken odor and enhancing flavor)
- 2 tsp herb salt (for seasoning)
- 2 Tbsp potato starch (for a crispy texture)
- 2 Tbsp frying powder (for a crispy coating)
Cooking Instructions
Step 1
First, prepare 13 chicken wings (approximately 1kg). Separate the chicken wings into drumettes, flats, and the wing tips. This separation makes it easier to control the cooking time for each part.
Step 2
Place the prepared chicken wings in a bowl and pour 3 cups of milk over them. Let them soak for about 30 to 40 minutes. This step effectively removes any remaining blood and gamey smell, resulting in a cleaner flavor.
Step 3
After soaking, rinse the chicken wings thoroughly under running water to completely wash away the milk. Ensure no milk residue remains.
Step 4
Drain the chicken wings well. Then, add 3 tablespoons of cooking wine and 2 teaspoons of herb salt. Toss everything together to season the chicken evenly. The herb salt will add a subtle aroma and savory depth.
Step 5
Add 2 tablespoons of potato starch and 2 tablespoons of frying powder to the seasoned chicken wings. Mix well until each piece is evenly coated with the flour mixture. The potato starch will enhance crispiness, while the frying powder adds flavor.
Step 6
Now, let’s fry the chicken. Heat a generous amount of cooking oil in a deep pan over medium-low heat to about 170°C (340°F). Carefully add the coated chicken wings to the hot oil. It’s best to fry the drumettes and wing flats separately due to their different thicknesses. Be mindful of the oil temperature; too high, and the outside will burn before the inside is cooked. Avoid overcrowding the pan, as this can lower the oil temperature and result in soggy chicken. As you fry, you’ll need to manage the heat. If the oil temperature drops too much, increase the heat slightly. Once the chicken pieces turn golden brown and are cooked, remove them. If you’re frying in batches, allow the oil to reheat to the correct temperature before adding the next batch. Adjust the heat between batches to maintain a consistent frying temperature.
Step 7
After the first fry, when the chicken pieces are golden brown, remove them from the oil and let them rest for a minute or two. Then, re-submerge them in the hot oil for a second fry. This double-frying technique ensures an extra crispy exterior and a juicy interior.
Step 8
The chicken, after being fried twice, will have a beautiful golden-brown color. Place the fried chicken on a wire rack or paper towels to drain any excess oil. Enjoy your perfectly crispy and savory homemade fried chicken while it’s warm!
