Home-Style Fried Chicken
Juicy chicken Marylands poached in stock, then double-coated in a spiced cornflour crust and fried until golden and crunchy.
🍳 Cook: 25 min
Ingredients
| 4 | chicken Maryland pieces, scored, skin on | |
| 1 L | chicken-style liquid stock (Massel recommended) | |
| 4 | eggs, beaten, to coat | |
| 1/2 cup | 120 ml | canola oil |
| 3 cups | 720 ml | cornflour |
| 1 tbsp | 15 ml | garlic powder |
| 1 tbsp | 15 ml | smoked paprika |
| 1 tbsp | 15 ml | cajun seasoning |
| 3 tsp | 15 ml | dried oregano |
| 1 tsp | 5 ml | mustard powder |
| 1 tsp | 5 ml | allspice |
| 1 tsp | 5 ml | curry powder |
| 1 tsp | 5 ml | ground turmeric |
| 1 tsp | 5 ml | ground cumin |
| 1 tsp | 5 ml | cayenne pepper |
| 1 pinch | salt and pepper |
Instructions
- Combine all the coating ingredients.
- Cut the Marylands in half to separate the legs from the thighs.
- Gently score the chicken skin with a sharp knife.
- Bring the chicken stock to a boil and gently simmer the chicken pieces for about 10 minutes. Drain well and pat thoroughly dry.
- Dip the chicken pieces into the beaten eggs, then into the seasoned coating mix. Repeat this process for a thick, even crust.
- Fry in hot oil until golden brown and crunchy. Remove from the oil and place on a rack inside a large baking dish lined with paper towel.
- Bake at 180°C (350°F) for 10-15 minutes to ensure the chicken pieces are well drained of oil.
Notes: Scoring the skin lets the flavours penetrate; the double dipping gives a thick, crunchy coating; keeping the chicken on a rack rather than in the pan keeps it from being greasy.