If you ever wondered how to make crispy fried chicken that’s better than KFC, then we’ve got you covered.
1kg soft chicken (thighs and drumsticks)
2 tbsp salt, divided
1 large seasoning cube
3 tbsp smoked paprika
2 tbsp ground white pepper
1 tbsp ground black pepper
1 tbsp garlic powder
1 tbsp ground ginger
1/2 tsp curry powder
2 tsp dried thyme
2 tsp dried basil or parsley
2 cups all-purpose flour
2 tbsp cornstarch
1 cup buttermilk or light cream
2 large egg whites
2 quarts vegetable oil, for frying
Place chicken in a large bowl, season with one tablespoon of salt, toss to mix and leave to rest for 10-30 minutes.
Blend seasoning, paprika, salt, pepper, garlic, ginger, curry, thyme, and basil or parsley.
Add the blended mix to the chicken bowl and toss to ensure that they are all well-coated with the spice blend.
Cover with cling film, place in the fridge and allow to marinate for an hour or longer.
Take marinated chicken out of the fridge, pour in the light cream, and toss to coat.
Using a thong or your fingers, dip the chicken pieces, one after another, in the whisked egg whites, coat and then transfer onto a tray with flour and cornstarch. Coat and then transfer to a clean tray and leave to rest for about five minutes.
Heat oil in a deep frying pan over medium-high heat and fry chicken in batches until golden brown and cooked, keeping the oil temperature at about 325º.
Transfer fried crispy chicken pieces to a wire rack and leave to cool for about 10 minutes.
Serve with your favourite sauce.