(photo credit: Laura Frankel)
There is just something about warmer temperatures that make me crave fried chicken. Maybe eating with my hands is something I regard as a casual summer activity? Whatever the reason is, this easy fried chicken rocks. I made it the other day and want it again.
This spiced chicken dry mix is fragrant and mouth-watering. The addition of potato starch helps keep the chicken super crispy and not greasy.
I also use egg whites as part of my dredge as egg whites keep food crispy and egg yolks make it cakey and soft. I want to hear crunch and this recipe does the job. This chicken is amazing hot, right out of the pan and equally amazing cold.
We have had family discussions on how to serve fried chicken. Hot sauce?Ketchup? I vote for a drizzle of honey and a squeeze of lemon. I love the yin-yang thing. My husband is a hot-sauce kind of guy and dips pieces of the crunchy stuff in a puddle. However you serve it, the chicken can be made several days ahead of serving and can be stored, covered in the refrigerator.Serves 4-5
3 egg whites
1 cup flour
1 cup potato starch
1 teaspoon ground cumin
1 teaspoon dried oregano
2 teaspoons Smoked Paprika
½ teaspoon freshly grated Nutmeg
1 teaspoon cayenne
2 teaspoons ginger powder
2 teaspoons mustard powder
3 teaspoons kosher salt
2 teaspoons freshly cracked black pepper
1 chicken cut up into 6 pieces and each breast cut into halves
3 cups of high temperature oil for frying (peanut, canola, rice bran)
1. Whisk the egg whites with three tablespoons of water in a large bowl and set aside.
2. In a paper bag, add the spices, flour and potato starch and shake thoroughly to mix.
3. Season the chicken with salt and pepper. Add the chicken pieces to the egg white mixture and toss thoroughly to coat.
4. Heat the oil in a heavy skillet until the oil is 182 Celsius.
5. In batches, add the chicken pieces to the flour mixture and shake to heavily coat. Shake off excess and place chicken in hot oil. (Do this in batches so you do not overload the pan).
6. Fry on each side for about 10 minutes until golden brown. Transfer the cooked chicken to a paper bag lined sheet pan. The bag helps absorb the excess oil. Sprinkle with salt. Continue cooking all the chicken.
7. Serve the chicken with lemon slices and chopped parsley.Chef Laura Frankel is Executive Chef for Spertus Kosher Catering and author of
Jewish Cooking for All Seasons, and
Jewish Slow Cooker Recipes.