This recipe made me the happiest lady ever the other day and it is using very low-cost ingredients that can be found at any market if not your own pantry already. The secret is in its delicately crunchy and massively flavorful crust- I want to eat it right now. Again.
The crust or coating is made using flour that has been seasoned with chili flakes, paprika, pepper and garlic powder. The reason you can use just flour instead of something that already has a bit of crispiness to it is because you let it sit for at least half a day if not 24 hours and let all of those flavors soak in and a crust really form up.
I made a sandwich out of my fried chicken and topped it up with tomato relish, lettuce, tomatoes, cheese and avocado and some thick cut Pepita bread…so good! But it is also great on its own or with some roast potatoes, or whatever else you are feeling that night, play around with the sides that you choose or just devour it. Whatever you eat with it, I think you will agree that this spicy fried chicken is a winner!
SPICY FRIED CHICKEN (serves two people… or one very hungry person)
2 Boneless Skinless Chicken Breasts
2 Eggs whisked
3 cups All Purpose White Flour
2 Tablespoons Salt
2 Tablespoons Black Pepper
2 Tablespoons Paprika (preferably smoked)
1 Tablespoon Chili Flakes
2 Tablespoons Garlic Powder
2 Tablespoons Onion Flakes
– Combine your flour and all the dry seasonings (everything listed above but the eggs and chicken) into a pan. Make sure the pan can fit the two chicken breasts lying completely flat and you will save yourself some dishes later.
– Whisk the eggs together in a bowl with 1/4 cup of water, and we are ready to bread the chicken!
– Pat your chicken dry, and season very lightly with salt and pepper
– Dip chicken into egg wash and then place the chicken into your seasoned flour mixture
– I like to literally bury the chicken in flour, pressing lightly to make sure that you have an even coating that will stick
– Find your chicken, lightly tap off all the excess flour and re-dip it into the egg mixture
– Once re-dipped put it back into the flour mixture and bury the chicken again lightly pressing to make sure it is coated well.
– Make sure that your chicken has ample amounts of flour on all sides of it, it will soak up some of the loose flour while it forms a tasty crust
-Put chicken pan into the fridge and let sit for half a day or overnight.
– Place about 1/2 an inch of oil into a skillet that will fit the chicken lying completely flat
– Two methods of frying will work for this recipe. It depends on how comfortable you are with hot oil but they both have the same result, so use the one that suits you best
-You can fry it slower so that the chicken inside cooks all the way through while the crust crisps and browns
– You can fry it quickly until the crust browns and then put in into the oven on a wire rack at 350 for about ten minutes
Not sure when the oil is ready for frying and don’t have a thermometer??
Dip the tiniest part of the chicken into the oil, if it starts to have a small, rolling bubbles around the chicken, you are ready to fry. If the oil is smoking, it’s too hot, turn down the heat and just wait a bit for the temperature to go down. If there are no bubbles give it some time, it’s not hot enough yet and then re-try with your chicken dipping test.