Pan Fried Chicken

Fried chicken. Now, who doesn't like it? This recipe is based on Alton Brown's but if you look closely there are a few modifications because of the inavailability of some ingredients. The upside is that this recipe is pan-fried and uses much less oil.


Pan Fried Chicken
Chicken pieces - I used wings

Seasoning
1 tsp salt, chili powder, coriander per piece

Full cream milk
Flour for dredging
Oil for frying

Special equipment
2 plastic containers big enough to hold twice the volume of chicken.
Heavy wok or pan

1. Separate chicken wings and place in plastic container. Pour milk to half cover and leave to marinade for at least four hours. Turn chicken pieces every two hours to ensure good absorption.

2. Drain milk and lay chicken out on board. Sprinkle liberally on both sides with seasoning and then dredge with flour, taking care to shake off excess. (What I do: Put flour and chicken in container, seal tightly and shake vigourously)

3. Fill pan with oil up to 1 cm. Heat to 200 (Medium) and place chicken pieces skin side down, taking care to leave space between the pieces. Fry each side for exactly 5 min (adjust for bigger pieces of chicken), turning only once.

4. Drain and serve! This chicken goes really well with barbecue sauce.

Cost breakdown
Total cost: RM3.50
Chicken wings RM2
Milk RM1
Flour RM0.50

Tags: Pan fried chicken