Crispy Outside, Juicy Inside! Homemade Boneless Fried Chicken
Crispy Outside, Juicy Inside! Homemade Boneless Fried Chicken
Easy Boneless Fried Chicken Recipe for Snacks & Appetizers
Make incredibly crispy yet tender boneless fried chicken right at home! This is a crowd-pleasing dish perfect for kids’ snacks or as a delightful appetizer for adults to enjoy with drinks. It’s a recipe that turns any ordinary day into a special occasion. Follow along, and you’ll be making restaurant-quality fried chicken with ease!
Main Ingredients- 3 boneless, skinless chicken breasts (approx. 300-350g)
- Plenty of cooking oil (for deep frying)
Chicken Marinade Ingredients- 1 Tbsp cooking wine (like Mirin)
- 1 Tbsp minced garlic
- 2 Tbsp curry powder (for flavor!)
- 3 pinches of salt (adjust to taste)
- A pinch of black pepper
First Batter (Coats Marinated Chicken)- 1/2 cup frying powder
- 1/2 cup potato starch (for crispiness)
- 2/3 cup cold water (ice water recommended)
- 1 Tbsp cooking oil (adds shine to the batter)
- 1 Tbsp cooking wine (like Mirin)
- 1 Tbsp minced garlic
- 2 Tbsp curry powder (for flavor!)
- 3 pinches of salt (adjust to taste)
- A pinch of black pepper
First Batter (Coats Marinated Chicken)- 1/2 cup frying powder
- 1/2 cup potato starch (for crispiness)
- 2/3 cup cold water (ice water recommended)
- 1 Tbsp cooking oil (adds shine to the batter)
Cooking Instructions
Step 1
First, rinse the chicken breasts thoroughly under cold running water. Drain them well in a colander. Properly draining the chicken is the first step to preventing oil splattering and achieving maximum crispiness.
Step 2
Once drained, butterfly the chicken breasts by slicing them thinly horizontally. This ensures even cooking and makes them easier to cut into bite-sized pieces. Then, cut the chicken into your desired bite-sized portions.
Step 3
Now, let’s marinate the chicken for delicious flavor! In a bowl, combine the chicken pieces with 1 Tbsp cooking wine, 1 Tbsp minced garlic, 2 Tbsp curry powder, 3 pinches of salt, and a pinch of black pepper. Mix well with your hands, ensuring each piece is coated. The curry powder not only tenderizes but also adds a wonderful aroma. Let it marinate for about 10-15 minutes to allow the flavors to penetrate.
Step 4
It’s time to prepare the first layer of our crispy coating. In a wide bowl, mix 1/2 cup frying powder, 1/2 cup potato starch, and 2/3 cup cold water until well combined. Using ice water will result in an even crispier fried chicken! Finally, add 1 Tbsp of cooking oil and stir once more to create the batter. Add the marinated chicken pieces to this batter and mix gently until each piece is lightly coated. The goal is a thin coating of batter on the chicken.
Step 5
Next, we’ll prepare the outer crust for extra crispiness. In a separate bowl, mix 4 Tbsp frying powder and 4 Tbsp starch powder. Add the battered chicken pieces, one by one, and coat them thoroughly with this dry mixture. It’s important to separate the chicken pieces as you coat them to prevent them from sticking together. Coating them right before frying will yield the best crispiness!
Step 6
Now, let’s get ready to fry! Pour a generous amount of cooking oil into a deep pan or pot. It’s best to preheat the oil over medium heat, not high heat. Here’s a tip for checking the oil temperature: Dip the tip of a wooden chopstick into the oil. If small bubbles start to rise around the chopstick, the oil is ready for frying.
Step 7
Carefully add the coated chicken pieces to the hot oil, one at a time. Avoid overcrowding the pan, as this can lower the oil temperature and make the chicken soggy. Fry in batches if necessary. Continue to fry until the chicken pieces are golden brown and appear crispy all over.
Step 8
The chicken is ready to be removed when it turns a deep golden brown color. You’ll know it’s done when it feels firm and sounds crisp when gently poked with a chopstick.
Step 9
During frying, small bits of batter might detach and float in the oil. Use a fine-mesh sieve or skimmer to carefully remove these bits. This helps prevent the remaining chicken from burning and keeps the frying oil clean for subsequent batches.
Step 10
Transfer the fried chicken to a plate lined with paper towels or a wire rack to drain excess oil. This step further enhances the crispiness of the exterior. A pro tip for lasting crispiness: Fried food tends to absorb moisture over time, making it lose its crunch. A second fry will help maintain that delightful crispiness for much longer!
Step 11
For an extra crispy finish, return the chicken to the hot oil (slightly increasing the heat to medium-high) and fry again for about 1-2 minutes. This second fry, known as ‘re-frying,’ dramatically enhances the crispiness of the outer layer while keeping the inside moist and juicy. Be careful not to over-fry, or it might burn.
Step 12
Once re-fried, place the chicken back on the wire rack to drain any remaining oil. As it cools slightly, you’ll have incredibly crispy, juicy boneless fried chicken. The aroma alone is irresistible! Enjoy this delicious homemade treat while it’s hot. You’ll be amazed by the perfect texture and flavor. 🙂
