SAEDNEWS: Stop wasting money on restaurant fried chicken! With these simple, foolproof tips, you can make perfectly crispy, delicious fried chicken right at home.
According to the Family Magazine section of Saed News, we are back with another delicious chicken recipe. Crispy Flaky Fried Chicken is a flavorful and elegant dish with a memorable taste. In this method, you’ll see how to achieve beautifully flaky chicken fillets without using breadcrumbs.
Ingredients for Crispy Flaky Fried Chicken
Chicken fillets – as needed
Salt, pepper, paprika powder – as needed
Minced garlic – as needed
All-purpose flour (for softness after frying) – as needed
Ginger powder – as needed
Garlic powder – as needed
Chicken bouillon – as needed
Preparation Time: 60 minutes
Cooking Time: 30 minutes
Total Time: 90 minutes
Instructions for Crispy Flaky Fried Chicken
Begin by seasoning the chicken fillets with salt, pepper, paprika powder, and minced garlic. Let them rest for at least 3 hours, or overnight for maximum flavor.
In a bowl, mix all-purpose flour with ginger powder, garlic powder, and chicken bouillon.
Using tongs (do not use your hands—otherwise the mixture becomes pasty and the chicken won’t turn flaky), coat the fillets thoroughly in the flour mixture.
Dip the fillets into water and then back into the flour again, using tongs each time.
Roll the fillets between your hands in a circular motion. You’ll notice the flour separates from the water, forming a delicate flaky texture.
Fry the fillets immediately. If you wait, the chicken will become tough.
Gourmet Flaky Kentucky-Style Chicken
As taught by Mrs. Miri on the Kashaneh Mehr program.
Ingredients
4 chicken fillets
1 chicken bouillon cube
1 tsp chili powder
1 tsp ginger powder
½ cup warm water
1 tsp white pepper
1 tsp garlic powder
1 tsp paprika powder
Salt – to taste
Flour – about 2–3 cups
Some cold water (preferably with ice cubes)
Method for Flaky Chicken Fillets
Mix paprika, black pepper, white pepper, chili powder, and a pinch of salt with warm water.
Soak the fillets in this mixture, cover, and refrigerate. Let them marinate for at least 7–8 hours or overnight.
Add ginger powder, salt, garlic powder, and chicken bouillon to the flour.
Remove fillets from the marinade, coat thoroughly in the seasoned flour, and shake off excess.
Dip the fillets in ice water, then coat them in flour again.
Roll the fillets between your palms and fry immediately in hot oil.
