I know I said that I would be sharing recipes for Roasts and sides in the weeks to come. I did however forget to mention that the sides would not just be dips and salads/breads but also meaty (protein - veg/non-veg) starters/bites. After all you need to prepare a complete meal for the upcoming #Thanksgiving, #Christmas and #New Year celebrations. So the Crispy Fried Chicken did resonate out of Mummy's recipe of KFC (Kentucky Fried Chicken) - the recipe of which I will share another day (will not specify when ;) )
This is an all too easy recipe to create. I did mention in one of my recent posts of my little one's love for Chicken Drumsticks. Well this was to please my princess. I served this Chicken starter with the Coleslaw - the KFC way and some dips as well. Yes and this is one of those long overdue recipes that has been sitting on the back burner as well.
My little one raved about the crispiness of the chicken and to top it was all drumsticks. She loved it to the very last bite.
- 7-8 chicken drumsticks, cleaned
- 3-4 cups of breadcrumbs
- 2 large eggs, whisked
- Salt to taste
- Ginger and Garlic powder (optional)
- 1 chicken stock cube (optional)
- Oil - for frying battered chicken
- A large wok
- A large flat plate with breadcrumbs
- A perforated ladle
- A perforated vessel lined with kitchen towel/tissues
- A large bowl to whisk eggs and dip the chicken drumsticks
Preparation time: 5-10 minutes | Cook time: 20-30 minutes | Serves 4-6 adults
1. The first step in the process of making the Crispy Fried Chicken is to lay out all the required vessels and ingredients. If using the ginger and garlic powder and the stock cube, make sure to powder the stock cube and add it along with the ginger and garlic powder to the breadcrumbs. Alternatively you can also add it with the egg but sometimes all of the egg does not get used.
2. In a large wok, heat the oil on medium-low heat. Meanwhile, roll the drumsticks in the whisked eggs draining off the excess back in the bowl and roll it evenly over the flat plate with the breadcrumbs already spread out.
3. Once the oil heats up, gently slide in the prepared drumsticks and line up without any overlapping or interaction between each drumsticks. After 2-3 minutes, using the perforated ladle, turn over the drumsticks and repeat after another 2-3 minutes. Ensure that the batter does not burn and if the oil gets too hot between batches, lower the heat and repeat. Each batch to follow would take lesser time to fry. The first batch may take up to 8-10 minutes depending on the size of your wok and weight of the drumsticks. Transfer the fried chicken to the perforated vessel to drain off the excess oil.
4. Once the batches of the chicken drumsticks are fried and drained off the oil, serve hot with your favourite sides. In my case, it was the coleslaw, hot chili sauce for me and hubby and tomato ketchup for the little princess. The tartar sauce was for the calamari -the recipe of which will follow soon enough.
Hope you and your little one(s) enjoy this make as well.