Description
Learn how to make the perfect crispy fried chicken with our easy-to-follow recipe. Crispy on the outside, juicy on the inside – a must-try for any fried chicken lover!
Ingredients
- 1 (1.8 kg) chicken, cut into pieces
- 240 ml (1 cup) plain yogurt
- 240 g (2 cups) all-purpose flour for coating
- 5 ml (1 tsp) paprika
- salt and pepper to taste
- 9 liters (2 quarts) vegetable oil for frying
Instructions
- Remove the skin from the chicken parts if desired.
- Place some flour in a large plastic bag, adjusting the amount based on the quantity of chicken. Season the flour with paprika, salt, and pepper.
- Submerge the chicken pieces in yogurt, then transfer a few at a time into the flour-filled bag. Seal the bag and shake thoroughly to coat the chicken evenly.
- Arrange the flour-coated chicken on a baking sheet or tray and cover it with a clean dish towel or wax paper. Allow it to sit until the flour forms a paste-like texture; this is essential!
- Pour vegetable oil into a large pan, preferably cast iron, filling it about 1/3 to 1/2 full. Heat the oil until it is extremely hot.
- Add as many chicken pieces as the pan can accommodate. Fry the chicken in the hot oil, ensuring both sides are browned.
- Once browned, lower the heat and place a lid on the pan; cook for 30 minutes. This will cook the chicken through, but it won’t be crispy yet. Remove the lid, increase the heat, and continue frying until the chicken is crispy.
- Place the fried chicken on paper towels to drain. If you have a lot of chicken, you might need to fry in batches. Keep the cooked pieces warm in a slightly heated oven while you finish the rest.
Notes
- Allow the chicken coated in flour to rest before frying for a crispy texture.
- Opt for a cast iron pan for best frying results.
- Fry the chicken in small batches to prevent overcrowding the pan.
