about 1 year ago
How about some fried chicken? This is a shallow-fried chicken, so you won't be left with a vat of oil. The chicken ends up very moist, with a nice crust.
And there's a secret in this recipe that might rock your world. The first dredge is not in the usual flour. Oh no, this one starts of with cornstarch. Have you ever fried chicken (or fish) and had the crust fall right off? The cornstarch helps to prevent that.
- 1 chicken, cut up (or equivalent in pieces)
- 1 cup yogurt
- 1/2 teaspoon teaspoon salt
- 1 teaspoon paprika
- 1/2 cup cup cornstarch
- 1 egg
- 1 cup all purpose flour
- Salt and pepper, to taste
- 1 pinch cayenne (optional)
- Oil, for frying
Put the chicken in a zip-top bag and add the yogurt, salt, and paprika. Massage the chicken in the bag so the yogurt and spices are evenly coating the chicken pieces.
Refrigerate for at least an hour or up to about eight.
Have your breading station ready before you start cooking. Flat bowls or lipped plates work well. Have the cornstarch in one; the egg, beaten with a tablespoon of water in the second; and the flour seasoned to taste with salt, pepper (and, if you want it, a pinch of cayenne) in the last bowl.
Remove the chicken from the bag and pat (mostly) dry. You don't need to be fanatic about it, but remove the majority of the yogurt.
Heat about 1/2 inch of oil on medium-high heat in a heavy pan with a lid.
Dip the chicken into the cornstarch first. Shake off any excess. Dip into the egg and let the excess drain off. Dip into the flour, and shake off the excess.
Fry the chicken until all sides are nicely browned, working in batches if necessary to keep from overcrowding the pan.
Once all the pieces are browned, cover the pan (returning any pieces of chicken you removed to make room).
Lower the heat to medium and cook until the juices in the chicken no longer run pink - 30 to 45 minutes depending on the size of the pieces and how long it took you to brown them in the first step.
When the chicken is done, let it drain for a few moments on a rack to let the clinging oil drip off.
Serve hot. Or cold. There's not much better than cold fried chicken the next day.
- 227 calories
- 3g total fat
- 2g saturated fat
- 43mg cholesterol
- 335mg sodium
- 42g carbohydrate (1g dietary fiber, 3g sugar)
- 7g protein