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Deep Fried Chicken

Posted By: Mongrell
Date: Tuesday, January 24, 2006 at 5:46 a.m.

Hi all, Mongrell here on the trail of the best tasting Fried Chicken Recipe ever - not neccessarily KFC.
Because I want to find the best Fried Chicken, I want some people to post their recipes as I will in my persuit. Not all are cooked the same way or even prepared similarly - thats what makes the recipes unique. In my pursuit I russled up this recipe for my 4 teenagers and my wife and I - It was sensational. See what you think

Poached / Deep Fried Chicken

# Egg Wash:
2 Eggs Beaten
1/4 C Skim milk

# Flour Mix:
1 Cups Plain Flour
1/2 Cup S/R Flour

# Spice Mix:
2 Tspn - Ground Black Peppercorns
2 Tspn - Sea Salt
1/2 Tspn - Italian Herb Mix (Hoyts)-(Tomato, Garlic, Basil, Parsley, Onion, Capsicum, Pepper, Oregano, Marjoram)
1/2 - Tspn - Hot Paprika
1 1/2 Tspn - Chinese 5 Spice Powder
1 Sachet - Chicken Noodle Soup Mix (Blended to powder)
(Mix all on Pulse in blender for 5 seconds)

# Marinade / Poaching & Method:
I’ve been messing with this recipe to try to gain some different savory combinations of flavors and their respective quantities of ingredients, as my last recipe had some typo’s and was salty. This is the result of all my families labor and about 8kgs of the feathered stuff!!

Add 2 Tspn of Sea Salt (not from the spice mix) with 5-10 cups water in large pot (or 2) enough to cover washed chicken pieces (1.8KG) overnight in refrigerator.
(This will pull the blood from the chicken and tenderize)

Drain chicken then wash and fill pot with enough water to cover chicken and poach on a moderate heat for 10-15 minutes with lid on. (Add 1/2 Tspn - Italian Herb Mix to poaching water – Not from Spice Mix)
Chill poached chicken in refrigerator on absorbent paper for later use.
Mix spice mix to flour mix using a whisk.
Dip chilled, poached chicken in egg wash then in flour mix set aside, when all chicken is floured dip in egg wash again and then flour mix again.
A good thing is that the chicken is 3/4 cooked and has great moisture inside.
Poaching really has a unique taste and tenderness and is great when you don’t have an oil pressure cooker.

Ready to sizzle - Deep fry floured chicken pieces for 4 to 7 mins in hot canola oil (Majority of oil) with a 1/2 Cup of peanut and sesame oil (about 1/8th of the quantity required). I also add some chopped spring onions to the hot oil for flavor (about a 1/2 Tspn) See what you think, It’s a Great tasting way to eat chicken that has a unique flavor & isn’t going to be judged as a comparison to anything but great tasting very tender Fried Chicken. If you try this please post a response it’s really tasty.

Mongrell Out.

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