If you’re searching for a fried chicken recipe packed with flavour, has a perfectly crispy exterior, and remains juicy on the inside, look no further. This twice-cooked fried chicken recipe is designed to deliver an unbeatable crunch and rich taste that will have your taste buds dancing, but first, let’s look at the origins of fried chicken.
The Origins of Fried Chicken: An Intersection of Scottish and African Cultures
Fried chicken, although now commonplace in both African American and Southern American cuisine, had its beginnings in an intersection of Scottish and African cultures. Scottish immigrants brought with them an understanding of deep-frying, and Africans, forcibly brought to the Americas, brought their understanding of spices and seasonings. This fusion gave birth to the flavorful, juicy, and well-seasoned fried chicken we know today, combining the Scottish frying technique with the African influence of bold, aromatic flavours. The result is a dish that has evolved into a staple of comfort food, celebrated for its crispy exterior and tender, flavourful meat.
The Magic of Double Coating
Double-coating the chicken is the secret to achieving that extra-crispy texture. Start by marinating the chicken in a flavourful mixture of heavy cream, lemon juice, and spices. This initial step ensures the chicken is tender and infused with flavour. After marinating, coat the chicken in a seasoned flour mixture and let it rest. This resting period helps the coating adhere better. Just before frying, give the chicken a final coating to enhance the crunch factor.
Twice-Cooked Technique
This tenderizes the chicken and adds a great deal of flavour. Dust the chicken with a flour mixture that has been seasoned with spices after marinating and allow it to rest. Resting allows the coating to stick well. A finishing coat is added just before frying to provide a little extra crunch factor. Meanwhile, the exterior remains irresistibly crispy.
Extra Tip: Season Everything
For optimal flavour, season not only the chicken but also both the wet marinade and the dry flour coating. This approach guarantees that every bite is packed with flavour.
This fried chicken was made for one of my Ruému Food & Co. clients and he loved it. Served with freshly made waffles as part of the private chef services that we offer.
Ingredient Breakdown for the Fried Chicken:
- Chicken: Use thighs and lower quarters for a juicy and flavourful base.
- Heavy Cream: Provides richness to the marinade that tenderizes the chicken.
- Lemon Juice: Adds acidity, balancing and tenderizing the meat.
- Tabasco Sauce: Provides a hint of spicy zing to the marinade.
- Seasoning Mix: A combination of smoked paprika, onion powder, and garlic powder gives the chicken a smoky, savoury taste.
- Salt and Black Pepper: Essential for enhancing the flavour of both the chicken and the coating.
- Cake Flour: Light flour creates a crispier coating; mix all-purpose flour with cornstarch for a substitute.
- Milk: Helps create the second coating, binding the flour for extra crunch.
- Sunflower Oil: Perfect for deep frying with its extremely high smoke point, guaranteeing a perfect crispy exterior.
Instructions
Marinate the Chicken
Whisk the black pepper, salt, seasoning mix, Tabasco, lemon juice, and heavy cream in a big bowl. Coat the chicken pieces well with the marinade. Cover with plastic wrap and refrigerate for at least 2 hours. This step not only flavours the chicken but also helps tenderize it.
Prepare the Flour Mixture
In a separate bowl, mix the cake flour with additional seasoning mix, salt, and pepper. This seasoned flour mixture will form the first layer of the coating.
Coat the Chicken
Bring out the chicken marinated from the refrigerator. Remove each piece and dredge it in the seasoned flour mixture. Put the chicken coated with flour on a tray and set it aside. Reserve some of the flour mixture and the leftover cream from the marinade for the second coating.
Heat the Oil
Preheat your oven to 180°C (350°F) and line a baking tray with baking paper. Pour sunflower oil into a deep pot and heat it to a minimum of 180°C (350°F). If you don’t have a thermometer, test the oil by inserting a skewer; if it bubbles steadily, the oil is ready.
Prepare the Second Coating
In a bowl, mix the reserved cream from the marinade with the milk and additional seasoning. This mixture will be used for the final coating.
Double-coat and Fry the chicken
Take one piece of chicken at a time and dip it into the milk mixture, then dredge it in the reserved seasoned flour mixture. Carefully place the coated chicken into the hot oil. Cook without turning the chicken for 5 minutes, then turn and cook for a further 5 minutes, or until golden and crispy.
Bake to Finish
Put the fried chicken on the prepared baking sheet and place it in the preheated oven. Bake for 10 to 15 minutes, or until the chicken’s internal temperature reads 75°C (165°F) when checked using a meat thermometer. This last step is carried out to completely cook the chicken without drying up its juiciness.
Serve and Enjoy
Serve your twice-cooked fried chicken hot. It pairs wonderfully with waffles and maple syrup for a delightful sweet and savoury combination.
This twice-cooked fried chicken recipe is sure to impress with its perfect balance of crispy exterior and juicy interior. Enjoy the process and, most importantly, savour every delicious bite!
Double-Coated, Twice Cooked Southern Fried Chicken
Ingredients
- 6 pcs chicken leg and thigh
- 200 ml heavy cream
- 2 tbsp lemon juice
- 1 tbsp Tabasco
- 2 tbsp Seasoning mix smoked paprika + garlic powder + onion powder
- Salt
- Black pepper
- 250 g cake flour (or all purpose flour + corn starch)
- 250 ml milk
- Sunflower oil for frying
Instructions
- Place the chicken in a bowl, add lemon juice Tabasco, heavy cream and seasoning mix, salt & black pepper). Mix, cover with plastic wrap, place in the fridge and allow to marinate for 2 hours).
- In a separate bowl, mix the cake flour, seasoning mix, salt and pepper.
- Take a piece each of the marinated chicken and coat them in the flour mixture. Set the coated chickens on a tray to rest. (Do not discard the flour mixture or the leftover cream from the marinate).
- Pre-heat oven to 180 degrees Celsius and line and baking tray with baking paper.
- Pour the sunflower oil in a deep pot and allow to get really hot (if you have a thermometer, minimum 180 degrees Celsius. Or insert a skewer and if the oil bubbles steadily but not faintly then it’s hot enough)
- In the mean time prepare the second coating mixture. Pour the milk into the bowl with the leftover cream used in marinating the chicken, mix well with some more seasoning.
- Take one piece of chicken at a time and firstly deep into the milk mixture, then the same flour mixture and then carefully place into the hot oil. Fry without moving for 5 minutes then flip to the other side and fry for another 5 minutes.
- Transfer the fried chicken into a baking tray lined with baking paper. Place in the pre-heated oven and cook for 10 to 15 minutes (or until a thermometer inserted into a piece of chicken reads 165 degrees Celsius.
- Serve as you like (perfect with some waffles and maple syrup)
