Fried Chicken Recipe

Fried Chicken Recipe

Fried Chicken Recipe

The secrets or making fried chicken very crispy is to use all-purpose flour, corn flour and rice flour in equal portions to coat the chicken or fried bananas for that matter and you will have very crispy skin that sticks to whatever you are frying.

This fried chicken recipe is great and goes very well with Thai sweet chilli sauce, I added some chopped cilantro leaves and lime juice to give it some extra zing.


  • 2 lbs chicken drumsticks, thighs, breasts, or cut-up chicken pieces
  • 6 cloves of garlic peel and pounded
  • 2 teaspoon cilantro root, use the bottom part of the stalks, without the leaves
  • ½ tablespoon ground black pepper
  • 1 teaspoon oyster sauce
  • 4 tablespoons fish sauce
  • Oil for deep-frying

Flour mixture:

  • 4 tablespoons all- purpose flour
  • 4 tablespoons corn starch
  • 4 tablespoons rice flour


Clean the chicken and pat dry with paper towels. Use a mini food processor or a mortar and pestle to blend the garlic, cilantro roots and salt until they become a fine paste. Add the paste, fish sauce, oyster sauce to the chicken and mix well. Transfer the chicken into a big freezer bag and marinate for 4 to 6 hours in the fridge.

Now heat up cooking oil in a frying pan or a deep fryer. While waiting for the oil to heat up, mix the three types of flour together in a deeper plate. Transfer the chicken out of the freezer bag and coat lightly and evenly with the flour. Shake off any excess flour as you do not want the chicken to have lumps of flour on it.

Drop the chicken gently into the oil and deep fry the chicken until crispy and golden brown while the inside should cook thoroughly but still retain the natural juice of the chicken. Transfer the fried chicken out on a plate lined with paper towels to soak up the excess oil. Serve the fried chicken immediately with Thai sweet chilli sauce.

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