:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/comau/recipe/EMkfK7VtqO7d7heYdSoh/e85332ccc8acb5989bc2a703744e78.jpeg "Quick and tasty Southern Fried Chicken recipe")
VIDEORECIPE Quick and tasty Southern Fried Chicken recipe
This easy recipe teaches how to make the best homemade Southern Fried Chicken, a classic of American cuisine. Don't miss it!
Ingredients
Marinade
- 1 egg whites
- 2 tablespoon Chinese dark soy sauce
- 2 tablespoon Shaoxing wine
- 80 tablespoon vodka
- 3 tablespoon maize starch
- 1⁄4 teaspoon baking soda
- 1 lb boneless chicken thighs
Dry Coating
- 1⁄2 Cup All Purpose Flour
- 1⁄2 Cup maize starch
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon Kosher salt
Fry Chicken
- 11⁄2 l peanut oil or vegetable oil or canola oil
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Directions
Beat egg whites in a large bowl until broken down and lightly foamy. Add soy sauce, wine, and vodka and whisk to combine. Add cornstarch and baking soda to the large bowl and whisk to combine.
Source: Youtube
Add chicken to the large bowl and turn with fingers to coat thoroughly. Cover with plastic wrap and set aside.
Source: Youtube
Combine flour, cornstarch, baking powder, and salt in a large bowl. Whisk until homogeneous. Add reserved marinade and whisk until the mixture has coarse, mealy clumps. Set aside.
Source: Youtube
Transfer chicken from marinade to dry coat mixture, tossing between each addition to coat chicken. When all chicken is added to the dry coat, toss with your hands, pressing the dry mixture onto the chicken.
Source: Youtube
Heat the oil in a large wok or Dutch oven. Lift chicken one piece at a time, shake off excess coating, and carefully lower it into the hot oil.
Source: Youtube
Fry until chicken is cooked through and very crispy, about 4 minutes. Transfer it to a paper towel to remove fat excess.
Source: Youtube
Serve immediately. Enjoy!
Source: Youtube
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RomiQuick and tasty Southern Fried Chicken recipe
This easy recipe teaches how to make the best homemade Southern Fried Chicken, a classic of American cuisine. Don't miss it!
Beat egg whites in a large bowl until broken down and lightly foamy. Add soy sauce, wine, and vodka and whisk to combine. Add cornstarch and baking soda to the large bowl and whisk to combine.
Add chicken to the large bowl and turn with fingers to coat thoroughly. Cover with plastic wrap and set aside.
Combine flour, cornstarch, baking powder, and salt in a large bowl. Whisk until homogeneous. Add reserved marinade and whisk until the mixture has coarse, mealy clumps. Set aside.
Transfer chicken from marinade to dry coat mixture, tossing between each addition to coat chicken. When all chicken is added to the dry coat, toss with your hands, pressing the dry mixture onto the chicken.
Heat the oil in a large wok or Dutch oven. Lift chicken one piece at a time, shake off excess coating, and carefully lower it into the hot oil.
Fry until chicken is cooked through and very crispy, about 4 minutes. Transfer it to a paper towel to remove fat excess.
Serve immediately. Enjoy!
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