SAEDNEWS: Crispy fried chicken combines a crunchy golden crust with juicy, tender meat. Perfect texture and flavor depend on seasoning, coating, and frying technique.
According to SAEDNEWS:
In the section for preparing various chicken dishes, we are here with another delicious recipe. Polaki Fried Chicken is a tasty and elegant dish with a memorable and delightful flavor. In this frying method, you will see how to cook fillets this beautifully without using breading powder.
Chicken fillets: as needed
Salt, pepper, paprika powder: as needed
Chopped garlic: as needed
White wheat flour (grade three zero, to keep softness after frying): as needed
Ginger powder: as needed
Garlic powder: as needed
Chicken broth powder: as needed
60 minutes
30 minutes
90 minutes
First, marinate the chicken fillets with salt, pepper, paprika powder, and garlic, and let them rest for at least three hours, up to overnight.
Then, put the white wheat flour (grade three zero) into a bowl and season it with ginger powder, garlic powder, and chicken broth powder.
Using tongs (I emphasize, do NOT use your hands as it will become doughy and the chicken won’t get that flaky texture), take the fillets out of the marinade and coat them completely with the flour mixture.
Then dip them into water, and repeat the process again — coat with flour using the tongs, then dip in water, and coat fully with flour once more.
Now, with a circular motion, roll the chicken between your hands. You will see the flour separate from the water and the fillets get a flaky texture.
You must fry the fillets immediately. If you prepare them first and fry later, they will become tough.
(Cooking method by Mrs. Miri on the Kashaneh Mehr program)
Chicken fillets: 4 pieces
Chicken broth powder: 1 packet
Chili powder: 1 teaspoon
Ginger powder: 1 teaspoon
Warm water: ½ cup
White pepper: 1 teaspoon
Garlic powder: 1 teaspoon
Paprika powder: 1 teaspoon
Salt: as needed
Flour: as needed (about 2 to 3 cups)
Some cold water (preferably with ice cubes)
Mix paprika powder, black pepper, white pepper, chili powder, and some salt with warm or hot water.
Place the fillets in this mixture, cover them, and refrigerate.
Let the chicken marinate for at least 7-8 hours or overnight to absorb the flavors.
Add ginger powder, salt, garlic powder, and chicken broth powder to the flour.
Take the fillets out of the marinade and coat them in the flour mixture, rolling them to cover completely.
Shake off the excess flour and place the fillets into the ice-cold water.
Repeat once more: dip the chicken in flour and cold water.
When the fillets are fully coated with flour, roll them between the palms of your hands and fry them in hot oil.
