Your probably thinking this is usually something I would post but after many requests I thought and posting my last recipe thought why not. I would personally suggest this on maybe a cheat day or once in a while. Even though I have tried to make it a healthy as possible, it is still fried. A classic known around the world to the point I’ve seen many videos fighting to create the crispiest chicken. Personally that’s a little too much crunch for me so this is pleasant still crispy, but still got that flavor.
By substituting and removing a lot of ingredients from a usual fried chicken recipe, such as buttermilk, egg, breadcrumbs and changing the oil to fry it in. Avocado or olive oil are your best choices when it comes to deep-frying, due to the to the high level of monounsaturated fatty acids compared to other oils which contain polyunsaturated. This drives to less harmful compounds formulated when frying. Also a slight technique I like to use before frying is bringing this is soaking in a salt water bath which leaves you food more moist than usual.
500g, Chicken wings
2 Tbspn, Salt
4 Tbsp, Sugar
4 Twigs of Thyme
2 Bay Leaves
10g, Black Peppercorn
300g, Self Raising Flour
20g, Chicken Seasoning
20g, Garlic Powder
20g, Ground Black Pepper
- Clean and cut wings. Throw in a large bowl, with aromas (thyme, bay leave), peppercorn & orange. Now pour in the brine mixture (salt! Sugar & water). One it has covered all the wings, cling film and leave in fridge minimum 6 hours, but ideally 24hours. Was after and pat dry a little.
- In another bowl add all the dry ingredients (paprika, garlic powder, mixed herbs, chicken seasoning, salt & pepper) and mix together.
- Pree heat your deep fryer, if you don’t own one than deep frying in a large pot is ok just make the temperature is between 176-190 degrees.
- Once hot, dip the chicken in the flour mix. Tap of excess flour place gently in the oil and fry. Once done place on a plate with tissue (this absorbs any excess oils).
- Now serve with your favourite sauce and some herbs. I’m used sweat chilli and coriander.