Hello, lovely readers. Today I’m sharing how I prepare my fried chicken. Below is the chicken ready to be prepared:
Ingredients
– 2 pounds (about 1 kg) chicken, whole or cut into pieces
– 5 garlic cloves
– 1/2 inch fresh ginger
– 2 stems of fresh herbs (1 celery stalk and 1 sprig parsley)
– 1 medium onion
– 1/2 teaspoon white pepper
– 2 seasoning cubes (Maggi or similar)
– 1/2 teaspoon salt (adjust to taste)
– Vegetable oil for frying
Start by washing the chicken and cutting it into your preferred pieces. Place the pieces in a pot or bowl to prepare for seasoning.
Combine the garlic, ginger, onion, celery and parsley in a blender or food processor and puree into a coarse paste. Pour this mixture over the chicken so the pieces are well coated.
Add the white pepper, seasoning cubes and salt, stir to distribute the flavors, then bring the pot to a gentle boil. Simmer briefly so the chicken absorbs the seasoning and the flavors meld—this also helps partially cook the meat for even frying later.
In a separate heavy-bottomed pot or deep pan, heat enough vegetable oil for shallow or deep frying, depending on your preference. When the oil is hot, remove the chicken from the stock, letting excess liquid drain, and carefully add the pieces to the oil.
Fry the chicken in batches if needed to avoid overcrowding the pan. Turn the pieces occasionally so they brown evenly on all sides. Fry until the skin is a deep golden brown and the meat is cooked through. Internal temperature should reach 165°F (74°C) for safety.
Transfer the fried chicken to a plate lined with paper towels or a wire rack to drain excess oil. Let it rest a few minutes before serving so the juices redistribute and the coating stays crisp.
Enjoy your flavorful fried chicken—crispy on the outside, tender and well-seasoned inside. This simple method highlights fresh aromatics and a short poaching step to ensure moist, evenly cooked results.