This style of cooking chicken was supposedly from the South American regions, and there's a lot of versions regarding the authentic way of cooking it. But from what I understand, it is a battered or floured chicken deep fried to golden perfection. Oh, and the outer coating is really crisp and it has that sounding crunch.
What I love doing is that I soak the chicken pieces in salted milk for half an hour. It actually makes the chickens a lot tastier, and the meat juicer. Then I dredge in my flour-cornstarch mixture, and it turns out really good. It actually makes for a healthier (note: less sodium) alternative to those salty, MSG-filled processed "breading" or coating for chicken available in the grocery, and it can really satisfy everyone's craving for that crisp outer coating.
Southern Fried Chicken Recipe
10 chicken wings
1 cup cold milk mixed with 2 tsp salt
2 1/4 tsp salt
2 tsp Spanish paprika
2 tsp garlic powder
2 tbsp ground black pepper
1/3 cup cornstarch
1/2 cup flour
- Pierce chicken pieces with fork several times and soak in salted milk for 30 minutes.
- Mix the salt, pepper, garlic powder, and pepper together in a bowl. Dredge the chicken pieces in the spice mix and leave in the fridge for thirty more minutes.
- Combine the flour and cornstarch together in a bowl and mix well.
- Dredge the chicken pieces in the flour mixture and coat well.
- Let sit for five to ten minutes to allow the coating to stick to the chicken.
- Heat oil in a deep pan, and deep fry chicken 2 to 3 pieces at a time. Cook until golden brown.
- Drain on paper towels.