Saturday, March 03, 2012

Spicy fried chicken recipe

If you turn the pages of history, you will come to know how old fried chicken recipe is. It is embraced from Scottish cuisines. Scottish people used to deep fry chicken in fat then gradually other cultures also started to try it. This time it has become the part of almost every culture's cuisines.

The taste of fried chicken with Indian spices is matchless that makes this dish spicy chicken. It can be cooked with many variations. The people, who do not like hot spicy taste, add a pinch of black pepper or salt only.If you want to give this food in lunch to your child, you can marinate it in the night and just fry in the morning for quick preparation. It is protein rich food so very good for your body because it fulfills many demands of your body.

  • Chicken (one big sized full chicken cut into pieces, or leg pieces only)
  • Curry powder (one tablespoon)
  • Allspice (half teaspoon, grounded)
  • Curry powder (one tablespoon)
  • Garlic (two tablespoon, minced)
  • Salt (according to taste)
  • Pepper (according to taste)
  • Egg (one)
  • Flour (one cup)
  • Scotch bonnet (one)
  • Butter or oil (according to requirement)
  • Lemon (use for garnishing the dish)
How to fry chicken
  1. Take a large bowl with sufficient capacity, put chicken pieces or leg pieces, addgarlic, pepper, egg, salt, curry powder, allspice, two tablespoon water and mix them well. Then, sprinkle flour over the chicken and blend again. If you feel that the batter is powdery or too dry, you can add few tablespoons water more in it. You should use your hands to coat the chicken with the mixture as your hands are best blender. However, wash your hands properly before engaging them in cooking activity. Give time to chicken to absorb the batter well.

  2. Use the skillet with enough depth that could easily facilitate the deep frying. Pour oil in it that cover at least half inch of skillet's bottom. Before putting chicken pieces into it, heat it keeping the fire medium. If you want to use butter for frying purposes, remove the foam that appear on the surface of it while heating it.

  3. When the oil or butter starts to give fumes, it is heated and you should add chicken pieces in it. After adding chicken, high the flame and cover the pan with lid. Let the first sides of pieces cook for seven minutes. Slow down the flame after few seconds. If you add the entire pieces at once, cooking will take more time so it is good to divide the pieces into two or three groups.

  4. After seven minutes, remove the lid from the skillet, turn the side of chicken and let the other side take its seven minutes with covered pot. Again change the side and cook for seven minutes more. Make it sure that both the sides are of golden brown color. Very high flame will change the color soon however it will not cook the chicken properly from inside.

  5. Use porous ladle to take out the chicken and put the pieces on paper towel. Serve it hot after garnishing with lemon wedges.

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