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Cookd Fried Chicken is a tasty and delicious American Deep Fried #ChickenRecipe. This #FriedChicken is made using chicken , maida, cornflour, and cornstarch. You can now make this #DeepFriedChicken with Cookd’s simple recipe and serve it with Honey Mustard Dip. Do try this recipe and share your feedback with us.
For Honey Mustard Dip, Click the link below
Cookd Fried Chicken Recipe:
Soaking:
Curd – 1 Cup
Water – 3 Cups
Rock Salt – 2 tbsp
Ginger Garlic Paste – 1 tbsp
Chicken (leg, thigh, wings – with skin) – 1 no.
Marination:
Salt – ½ tsp
Paprika Powder / Red Chilli Powder – 1 tsp
Black Pepper Powder – ½ tsp
Red Chilli Powder – 1 tsp
Onion Powder – 1 tsp
Garlic Powder – 1 tsp
Dry Ginger Powder – 1 tsp
MSG – ½ tsp
Garam Masala – ½ tsp
Dried Mixed Herbs (Oregano, Rosemary, Thyme) – 1 tsp
Vinegar (Apple Cider/Synthetic) – 2 tsp
Batter:
Maida (All Purpose Flour) – ½ Cup
Cornstarch – ½ Cup
Salt – ½ tsp
Paprika Powder / Red Chilli Powder – ½ tsp
Black Pepper Powder – ¼ tsp
Baking Powder – 1 tsp
Vinegar (Apple Cider/Synthetic) – 2 tsp
Milk (cold) – 1 Cup
Dry Mix:
Maida (All Purpose Flour) – 500 gms
Baking Powder – ½ tsp
Cornflakes (powdered) – ½ Cup
Salt – 1 tsp
Paprika Powder / Red Chilli Powder – ½ tsp
Black Pepper Powder – ¼ tsp
For Frying:
Oil – 1 L
Vanaspati/ Ghee (Optional) – 100ml
Cooking Instructions:
1. Combine the curd, salt, ginger garlic paste and water to make a soaking liquid for the chicken to brine in.
2. Place the chicken and soak for at least 2-4 hours and upto overnight for juicy and succulent chicken.
3. For the batter, combine the ingredients and whisk till it forms a smooth and lump-free batter.
4. For the dry mix, combine the ingredients in a large bowl and set aside.
5. Remove the chicken from the liquid and strain in a strainer until the surface is dry.
6. Combine the ingredients for the marination in a bowl and coat the chicken well.
7. Refrigerate for a minimum of 30 mins to develop flavours and marinate well.
8. Transfer the chicken to the dry mix, press and coat well until completely covered with the dry mix.
9. Transfer to the batter and dip to coat completely.
10. Drain the excess and place again in the dry mix. Press and coat well for around a minute.
11. Dust the excess flour off in a downward motion 10-15 mins to develop the characteristic crust.
12. Deep fry in medium hot oil mixed with vanaspati (optionally) for around 8-12 mins depending on the size of the piece.
13. Drain on a wire rack to retain the crispness.
14. Serve with honey mustard dip.
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