Friday, 6 December 2013

RESTAURANT STYLE FRIED CHICKEN


Traditional fried chicken recipes are simply chicken dusted in flour and fried crisp, but this delicious variation uses a fried chicken mix that contains marinade, batter breading and gravy in one pack. This fried chicken is great hot, but also makes a wonderful picnic item served cold. 

Ingredients :

  • 1/2 Kilogram chicken
Maximize Ingredients :
  • 1 Packed Fried Chicken Mixes




The good thing in keeping a bunch of mixes in our pantry, helps us maximize our time. At anytime, we can make a crispy fried chicken without going out. One pack is good for ½ kilos of chicken. It contains four packages inside; marinade, batter, breading and gravy. Dissolve marinade mix in 1/3 cup (80 ml) water until free from lumps. Marinate chicken for 1 hour, turning occasionally and drain.


Dissolve batter mix in 1/4 cup (60 ml) water until free from lumps. Set aside.


Dip marinated chicken in batter then coat with breading. 


Frying chicken is a slow cooking food -- not because it takes forever to prepare, but when frying a crispy outside and juicy inside. It is why fried chicken is the perfect summer Sunday meal.


Dissolve gravy mix in 1 cup (240 ml) water until free from lumps. Bring to a boil then simmer for another 3 minutes with constant stirring. Serve with fried chicken

Cooking Tips : 
  1. After you flour coat the chicken, let the chicken rest on a rack for twenty minutes to form a crust before you fry it. This also allows the chicken to warm to room temperature which will help it to cook through. Use the time to finish any sides.










1 comment:

  1. What is the name of the package that contains the marinade, batter, breading, and gravy?? Who makes it??

    ReplyDelete