SAEDNEWS: Homemade Crispy Fried Chicken with a Fluffy Texture and Restaurant-Style Flavor, Featuring Expert Tips for Seasoning and Extra Crunch
Fried chicken is one of the most popular fast foods today, enjoyed by many and served in most restaurants and fast-food outlets. Due to its growing popularity, many people are looking for the best way to make fried chicken at home so they can easily prepare it themselves. This dish can be made in various ways with different flavors. In this section, we’ll show you how to make simple homemade fried chicken along with key tips.
Ingredient | Quantity |
|---|---|
Chicken thighs or breasts | 8 pieces |
All-purpose flour | 1 cup |
Onion | 1 |
Fresh or dried herbs | ¼ cup |
Garlic powder | ½ tsp |
Onion powder | ½ tsp |
Salt and black pepper | To taste |
Breadcrumbs | 1 cup |
Eggs | 2 |
Strained yogurt | 1 cup |
Saffron (brewed) | 1 tbsp |
Cooking oil | As needed |
Follow these steps to make fried chicken:
Cut the onion into large slices.
Add fresh or dried aromatic herbs like mint, dill, thyme, parsley, and tarragon to the onion.
Brew the saffron.
Mix the yogurt with the brewed saffron and a little salt and black pepper.
Place the chicken pieces in the bowl and coat them thoroughly with the yogurt-herb mixture.
Cover the bowl and let the chicken rest in the refrigerator for 2–3 hours.
Mix the all-purpose flour with black pepper, onion powder, garlic powder, and a little salt.
Beat the eggs in a bowl with a fork and add a pinch of salt, black pepper, and thyme.
Coat the chicken pieces in the flour mixture, massaging gently so the flour sticks well.
Dip the floured chicken into the egg mixture.
Roll the chicken pieces in breadcrumbs and fry them in hot oil over low heat until golden and fully cooked.
Place the fried chicken on paper towels to remove excess oil.
Serve with fries and your favorite sauce.
For marinating, use fresh aromatic herbs such as parsley, basil, dill, mint, thyme, or tarragon.
To reduce any strong smell, season chicken with brewed saffron, black pepper, and salt before cooking.
For a crisp coating, coat the chicken in flour, dip in ice water, and then roll in flour again 3–5 times.
To mimic restaurant-style puffiness, crush some snack puffs, dip the chicken in flour, then egg, and finally the crushed puffs before frying.
Oven-baked fried chicken is simple: marinate chicken with yogurt, eggs, spices, turmeric, ginger powder, salt, and olive oil, then bake at 180°C (356°F) for about 45 minutes.
You can use ready-made breadcrumbs or make your own by toasting bread until golden, then grinding it and mixing with salt and spices.
For pre-cooked chicken, partially boil after seasoning before coating and frying.
Fry chicken over low heat for even cooking and golden color.
For Korean-style fried chicken, use butter instead of oil.
Fried chicken can be stored in the fridge for 3–4 days. Reheat best in the oven.
You can use panko for a crunchy coating or add malt beverage to the marinade for a slightly tangy flavor.
Always use cooking oil suitable for frying to prevent burning.
For stuffed fried chicken, flatten the chicken fillets, add cheese in the center, roll them, coat with flour, and fry.
Air fryer preparation is possible; lightly grease the basket before cooking.
For an egg-free version, use flour and ice water, dip the chicken in the mixture, then briefly in cold water, and coat again with flour.
To reduce oil usage, you can try using a toaster oven.
