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Ever since ‘The help’ came out, I have always wanted to make Minny Jackson’s “Fried Chicken”. I initially considered Nigella’s Southern Style Fried Chicken which required the tedious task of keeping it in milk overnight, then boiling in milk before frying...etc.
I really don’t have patience for that (forgive me Nigella!), so I referred to Paula Deen’s Southern Fried Chicken recipe (Which is much easier) from the Food Network. But the ingredients is everything what I have conjured up, I only used some of her directions.
This turned out fantastic! And an unexpected hit.
Ingredients
750 grams of Chicken Pieces
1 ½ Cups of Flour
2 Eggs
1 tbs of Water
1 ½ tsp of Paprika (hot)
1 tsp of Chillie powder
1 tsp of Garlic paste
3/4 tsp Pepper
1/3 tsp of Turmeric powder
½ Lime
Oil
Salt
Directions:
Wash the raw chicken thoroughly and clean out all unnecessary elements.
Squeeze lime juice over the chicken; add the garlic paste, chili powder, pepper, turmeric powder and ½ tea spoon of salt. Cover the dish and leave to marinade for an hour.
Get two separate medium size bowls. In one beat the eggs until smooth and add the water. In the other bowl; mix together the flour, paprika and ½ tea spoon of salt.
Now take each piece of chicken, dip it in to the egg and then coat well in the flour mixture.
After each piece of chicken has been coated, fill the pan (until half full) with oil and heat it up.
Coat the chicken with egg and flour mixture again and then fry it immediately until brown and crisp.
Disasters, Warnings and Tips
It’s deep frying, so you do need a lot of oil but don’t fill it to the brim and be careful as the oil spits. Ouch.
The measurements of the spices are just a general rough idea; if you feel like increasing it a little go ahead.
Did you know that Nigella’s husband assaulted her? No good fool. She should give it back to him with her fancy kitchen-aid mixer!
Ensure all the blood off the raw chicken is washed off.
Paula Deen’s recipe didn’t mention a double coating; I felt that a single coat of batter was not enough so I did it twice.
A good marinade is fundamental, if not you could have raw chicken within the fried batter.
I used roasted chili powder.
Turmeric powder is purely optional. In fact you can experiment with spices. Except salt, that’s vital.
I served this with mash potatoes and bread. Yum dinner!
By Shazzana Hamid
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0 Comments
Tee says:
Jun 22, 2013 at 12:00 amWhat made you put paprika in? Is it vital or could one replace it with more chilli powder?
Shazz says:
Jun 24, 2013 at 12:00 amHey Tee
Paprika is milder than chili powder. That's why i used it. Because you do marinade the chicken with chili powder as well. But in Nigella's southern style fried chicken she used Cayenne pepper. Which is fiery than Chili powder. So go ahead and experiment. Won't hurt as long as u don't use too much.