Desserts
ChefLoubna Fawaz
Crispy Chicken (Restaurant-Style)
Restaurant-style crispy chicken that's very successful and delicious. Serve with fries, coleslaw and ketchup—or garlic sauce.
Crispy chicken made at home—reliable and very tasty.
Ingredients
Start here, then move straight into the method.
- 1 kg chicken (boneless strips or chicken tenders)
- 1 cup milk + 1 tablespoon vinegar
- or
- buttermilk
- Crispy seasoning
- Chicken seasoning
- Black pepper
- 1 Maggi cube (optional)
- Onion powder
- Garlic powder
- Chili powder or hot pepper powder, to taste
- Salt
- 2 tablespoons cornstarch + 1 tablespoon semolina
- Crushed crackers or corn flakes
- 1 cup flour
- For tasty wedges to serve with the crispy chicken, see:: Potato Wedges
Method
Follow the cooking sequence without leaving the page.
- Wash the chicken and let it drain well.
- Add the tablespoon of vinegar to the cup of milk to make a quick buttermilk.
- Soak the chicken in the buttermilk for about two hours.
- Mix the spices with the onion and garlic powder.
- Remove the chicken from the milk and season with the spice mixture, then let it marinate for another hour.
- For the third stage, mix the flour with cornstarch and semolina.
- Coat each chicken piece in the flour mixture, then dip it in the chilled buttermilk (you can add ice cubes to keep it very cold), then press into the crushed crackers or corn flakes.
- Repeat this coating process once more for a double crust.
- Heat the oil and fry the crispy chicken pieces. When you add the chicken, reduce the heat slightly and cover the pan.
- When the crispy chicken is cooked through, serve immediately.
Recipe tags
DessertsInternationalNut freeEgg free
Notes and serving ideas
- Potato Wedges
- Ghuzi (video)
- Vegetable Spring Rolls
