This recipe for Spicy Fried Chicken results in plump, juicy, cooked through chicken.
The secret is to pressure cook the chicken pieces before frying – that way, they’re cooked through and the coating crisps off in the final cooking. I sometimes leave the skin on and sometimes take it off – depends how ‘health conscious’ I’m feeling on the day.
Ingredients
Jointed chicken pieces – even sizes
Minced onion
Garlic puree
Plain flour
Cinnamon
Nutmeg
Paprika
Chili Powder
Cumin Powder
Thyme
Sage
Chives
Salt
Pepper
Crisco or corn oil for frying
Note: Take some plain flour and a 1/4 tsp or so of each herb and spice – dried herbs are best in this case believe it or not! It’s hard to be specific about quantities as it will depend on how many pieces of chicken you’re going to use – so mince one or two onions, one or two cloves of garlic or use puree from a tube or jar.
Instructions
Rub the chicken pieces with the minced onion and garlic puree.
Put them in the base of your pressure cooker and bring to 15 lb pressure. Cook for 5 minutes.
Combine the flour, herbs and spices and put them into a poly bag.
Put each chicken piece in and shake until they’re well covered with the coating.
Shallow fry for 4 minutes, turning half way through or deep fry for 2 minutes or so.
It is that easy – promise – and you’ll save yourself a fortune in eating out – spend it on yourself instead. And a quick tip here – you can use fish fillets in this way too – no need to pre-cook though, just coat and fry.
