Fried chicken is undoubtedly one of the most sought-after food item for all age groups and is the most consumed single dish in the world. Throughout the world, different seasoning and spices are used to augment the flavour of fried chicken.
Because of the versatility of fried chicken, it is not uncommon to flavour the chicken’s crisp exterior with a variety of spices ranging from spicy to savoury. Also depending on the region the seasonings may vary like cayenne pepper in Mexico to BBQ flavour in USA to tandoori masala in India and tori no karaage in japan.
Fried chicken comprises chicken pieces which are batter coated or floured and are deep fried or pressure fried. Chefs always vouch for making their fried chicken in a better method to distinguish themselves from others. Several chains have grown into huge turnover joints vouching on this dish.
An ideal fried chicken should not only taste good but should also look good, and excess fat should not be seen on a fried chicken piece. The derivative phrases “country fried” and “chicken fried” often refer to other foods prepared in the manner of fried chicken. Usually, this means a boneless, tenderised piece of meat that has been floured or battered and cooked in any of the methods described above or simply chicken which is cooked outdoors. Chicken fried steak and “country fried” boneless chicken breast are two common examples.
Fritters have existed in Europe since the middle ages. The Scots, and later Scottish immigrants to the southern United States, had a tradition of deep frying chicken in fat, unlike their English counterparts who baked or boiled chicken.
Fried chicken with greens
Ingredients
(Serves 4)
Chicken 1kg
Black pepper to taste
Salt to taste
Paprika powder 1tsp
Powdered garlic 1tsp
Milk 1cup
Flour 1cup
Oil to deep fry
Flour to coat (2 cup)
Method
Cut the chicken into desirable pieces and skin if you like without skin.
In a bowl sift flour, paprika, garlic powder, salt and pepper to combine evenly.
Dip the chicken piece in milk and put in the bowl and toss the chicken in flour to coat evenly.
Keep the pieces aside.
Heat oil in a deep frying pan to medium heat.
Fry the chicken pieces in the oil, few at a time taking care not to spill oil on self.
Once the colour turns golden brown and crust is achieved, remove on a paper towel to remove excess fat.
Check by pricking a chicken piece with knife if the juices run clear the chicken is cooked.
Serve hot with choice of green vegetables and mashed potato.
Sesame spring rolls
These are appetisers with variety of fillings, wrap and many cooking methods. Originally from China and the neighbouring region, they are common in many restaurant menus. Not only are they easy to prepare but they are also a delight to your taste buds. They are usually eaten during the Spring Festival and hence the name.
Spring rolls can be prepared well in advance and can be kept frozen in your freezer for your guests who come in uninformed and also when you have less time to prepare something for yourself. You just need to remove it from freezer, allow to stand for five minutes and deep fry to a nice golden brown colour. Savor it with your choice of sauce!
An ideal spring roll should be bite sized, crispy and should have a flavourful filling in it.
Ingredients
Spring roll sheets 1packet
Cabbage 1 no
Garlic, chopped 1tbsp
Ginger, chopped ½tbsp
Oil 2 tbsp
Carrot, grated 1no
Capsicum green 1no
Soy sauce 1tsp
Hoisin sauce ½ tsp
Coriander, chopped 1 tbsp
Oil for frying as required
Salt to taste
Sesame seeds 1tbsp
Flour 3tbsp
Method
Heat oil in a skillet over high heat, add ginger, garlic, cabbage, carrot and stir fry.
Cook for 2 minutes or until the cabbage is just soft, drizzle soy sauce and hoisin sauce and toss well.
Remove from heat and allow to cool, toss in chopped coriander and roasted sesame seeds.
Divide the spring roll sheet into half and then again into half to get equal sized squares.
Place a spring roll wrapper on flat surface with one corner facing towards you.
Spoon 1 tablespoon of filling near the bottom corner of wrapper and fold up to enclose the filling also fold in the sides.
Secure the wrapper end with flour-and-water paste.
Once all the rolls are prepared, deep fry to golden brown and crispy, and serve with choice of sauce
Note: While rolling the spring rolls, keep the spring roll sheets under damp cloth or paper towel. They dry out very easily. If they dry out, they break apart.
Fried chicken with greens.
