This fried chicken recipe does not use breadcrumbs, so the ability of the crumbs to absorb the oil, is negated. Hence, this is a slightly healthier recipe.
Healthier Fried Chicken...
Mix 4
tablespoons of cornflour in a bowl with enough water to make a thin
batter about the consistency of milk, and add a teaspoon of Smoky
Paprika, 1/4 teaspoon Ground Cumin and a bit of salt and pepper. Heat a
wok or frypan with a layer of oil about 3cms (3/4") deep over a high
hotplate, then dip chicken pieces (we prefer boneless chicken thighs or drumsticks) into the batter and drop them
carefully into the pan. Cook about 4 minutes on each side, turning
once, before removing to absorbent kitchen paper or clean tea towels to
drain the oil from them. Serve immediately with baked potato and
coleslaw or for extra crispiness, dip the chicken into the batter a
second time, and fry again until golden brown.
sounds yummy Mimi, will have to give it a go one night soon. Thanks Denny
ReplyDeleteThis sound great! The temps are cooling off so Fried Chicken will be perfect~
ReplyDeleteThanks so much for sharing.
karen o