Cooked fried chicken for may times but always a fail. The crunchiness is not always a perfect outcome. But as they say, keep on trying! And that I did..until..one trial turns as a success.
- 1/2 kg chicken wings, clean and cut each wing into two pieces
- 5 cloves garlic, pealed
- Ginger, pealed & sliced any way you want
- Ground black pepper
- Salt
- Cooking oil
- 1 cup flour
- 1 cup bread crumbs
- 2 eggs, beaten
This is my own rendition for cooking a friend chicken. Almost the same as the usual way of cooking an FC but the difference is on tenderizing the chicken. I don’t want eating rare meat nor any hint of blood in my FC so first thing I do is to tenderize the cut chicken. Put the chicken in a pot, add the garlic & ginger, bit of salt and boil until chicken is tender.
Drain and pat dry with paper towel.
Meanwhile, heat oil in a non-stick pan in a medium fire. Don’t make the oil reach its smoky level as it will just burn the coating of the chicken.
Get three plates for the breading. First plate – make a bed of plain flour. Second plate - crack 2 eggs, add pepper & salt & beat thoroughly. Third plate – mix some salt & pepper to the bread crumbs and spread in the plate.
Roll the chicken first to the flour, shake off for any excess, then dip to the beaten eggs, then lastly to the bread crumbs. Again shake for any excess coating then carefully put to the frying pan. Fry till brown and turn for the other side to cook.
Serve and eat while crispy. Bring out the catsup to dip, but mine is fresh labneh.
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