McDonald’s spicy fried chicken has hit our shores like a tsunami. Everyone seems to be entranced by the advertisement. Many have flocked to the nearest McDonald’s to get a but of this cleverly and appetizing advertising. We aren’t spared either.
My tween who had decided she was giving up chicken and other meat since the beginning of the year, crumbled. She asked if it was ok for the maybe think about giving up meat when she’s a little older.
One fine day, we decided to give this chicken a go. Kids were excited that they were about to know what’s all the fuss about. Their influence, their favourite radio station that kept talking about this spicy chicken for the longest time.
What ought to be a drama free, usual visit to McDonald’s turned out to be a horrible experience.
One, the queue to the ordering counter was horribly wrong. We had to wait a good 20 minutes before placing an order.
Then, they ran out of this chicken; due to overwhelming demand. So I had to settle for a burger, which wasn’t why we were here but the thought of dragging there hungry kids elsewhere was too daunting.
Giving up wasn’t an option. So we returned again, this time on a weekday. Luckily the queue wasn’t long and we managed to get, the last two pieces. So the three of them had to share two tiny pieces of chicken.
“Ergh! The things I do”
Fed up with McDonald’s inefficiency, I decided to make my version of this hard to get chicken.
Fried chicken. I can’t recall when was the last time o ever made anything deep fried. It has always been baked, grilled or airfried.
But a promise is a promise. So we resersched the internet. Got the kids involved in deciding which type of fried chicken they wanted and headed out to the store to get all the necessary ingredients.
You might want to stay for the results because it was damn good. Unhealthy but simply delicious. So good that my kids beggd me to make it every other day. Which they know isn’t possible because that’s one way ticket to coronary artery blockage.
To make my two variety chicken:
Good reliable and trustworthy chicken supplier who can supply a whole chicken.
1 cup Buttermilk (I used buttermilk substitute; 1 cup milk & 2 tbs lemon juice. Mix and let it curdle)
1 cups plain yogurt
Season the chicken with A LOT of salt and pepper. Divide the chicken into two portion (or not). Brine one portion in n buttermilk and the other in yogurt in your refrigerator for at least 3 hours.
Costing. That’s the magic in achieving a crisp and crunchy chicken.
Pour 3-4 cups of plain flour into a big paper bag. Throw in 1 tbs each of garlic powder, onion powder, ginger powder, paprika and cayenne pepper. Give is a good shake.
To coat the chicken you’ll need two large eggs, beaten not stirred. First you shake off as much yogurt and buttermilk off the chicken or give it a quick rinse and patient down to dry it. Then throw these into the paper bag. Do the samba with it. Then remove one piece at a time, shaking off all the flour from it and dip it into the egg. Make sure it is well coated. Then throw back all egg coated chicken back into the paper bag and give it a good shake.
“Shake it off, shake it off, ah ah ah”
Deep fry these ready beasts into a deep pan of hot vegetable oil.
Here’s the know how: this is meant for those who aren’t certain how to properly fry a chicken. How to achieve a crisp on the outside and juicy without being bloody in the inside. Trust me, it’s a big put off to see runny red bloody liquid in a fried chicken.
To test it the oil is hot enough, throw in a tiny piece of coated flour into the oil. If this flour floats up and is sizzling, your oil is ready.
Carefully and gently put in the chicken. Imagine you’re walking on a tight rope and need to be focused as you lower the pieces of chicken into the hot oil. Any misconcetration will land you with oil splater burn and this burn as @#$%.
Don’t overcrowd your pan and let is cook, undisturbed for about 10 minutes or the skin turns golden brown. Then turn, again breathe in and breathe out gently as you do this and let it cook for another 10 minutes on medium low flame.
Drain excess oil and place your fried chicken on some tissues. I like to poke and check the thickets part of the chicken to ensure there’s no blood. If there is, you will need to let it fry for a couple minutes more but this second frying, usually ends up drying the chicken. So get it right the first time!
To see video on this piece of meat sizzling, go to my Instagram page. Don’t be shy, go ahead and stalk my page
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