Southern Fried Chicken Recipe By Food Fusion

Food Fusion

Southern Fried Chicken recipe prepared with well balanced spices to bring out the best of fried chicken. #HappyCookingToYou

Tip:
Use small size chicken for best results. Specially when you are using normal frying method.
– Pressure frying gets you the best results. This method makes sure that the chicken is soft from inside and cooks through completely. Also the outer crust becomes completely crisp this way.
– If you are using normal frying just make sure that your flame is on medium low, cooking it completely will take time and frying time may increase if chicken pieces are big

Written Recipe:

Southern Fried Chicken
Recipe in English:

Ingredients:
-Doodh (Milk) 2 Cups
-Sirka (Vinegar) 2 & ½ tbs
-Namak (Salt) 2 tsp or to taste
-Paprika powder 2 tsp
-Safed mirch powder (White pepper powder) 1 & ½ tsp
-Onion powder 1 tbs
-Lehsan powder (Garlic powder) 1 tbs
-Cajun powder 2 tsp
-Chicken powder 1 tsp
-Kali mirch powder (Black pepper powder) 1 & ½ tsp
-Dried thyme 1 tsp
-Dried oregano 1 tsp
-Chicken with skin 1 kg
-Maida (All-purpose flour) sifted 1 Cup
-Corn flour ½ Cup
-Cooking oil for frying
-Cooking oil 2-3 Cups or enough to dip chicken pieces

Directions:
-In jug,add milk,vinegar and mix well,cover and let it rest for 30 minutes.Butter milk is ready!
-In bowl,add salt,paprika powder,white pepper powder,onion powder,garlic powder,cajun powder, chicken powder,black pepper powder,dried thyme,dried oregano,mix well & set aside.
-In bowl,add prepared buttermilk,prepared spice mix 2 tbs and mix well.
-Add chicken pieces,cover and marinate for 4 hours in refrigerator.
-In bowl,add all-purpose flour,corn flour,remaining spice mix and mix well.
-Now coated marinated chicken pieces in dry flour mixture and coat well.
Deep Frying:
-In wok,heat cooking oil and fry on medium low flame for 6-8 minutes each side or until golden brown and turn occasionally in between.(Add 2-3 pieces at a time).
Frying in Pressure Cooker:
-In pressure cooker,add cooking oil and heat at 160 C.
-Add 2-3 pieces at a time and pressure fry for 8 minutes.

Recipe in Urdu:

Ajza:
-Doodh (Milk) 2 Cups
-Sirka (Vinegar) 2 & ½ tbs
-Namak (Salt) 2 tsp or to taste
-Paprika powder 2 tsp
-Safed mirch powder (White pepper powder) 1 & ½ tsp
-Onion powder 1 tbs
-Lehsan powder (Garlic powder) 1 tbs
-Cajun powder 2 tsp
-Chicken powder 1 tsp
-Kali mirch powder (Black pepper powder) 1 & ½ tsp
-Dried thyme 1 tsp
-Dried oregano 1 tsp
-Chicken with skin 1 kg
-Maida (All-purpose flour) sifted 1 Cup
-Corn flour ½ Cup
-Cooking oil for frying
-Cooking oil 2-3 Cups or enough to dip chicken pieces

Directions:
-Jug mein doodh aur sirka dal ker ache tarhan mix karein aur dhak ker 30 minutes kliya rakh dein.Butter milk tayyar hai.
-Bowl mein namak,paprika powder,safed mirch powder,onion powder,lehsan powder,Cajun powder, chicken powder,kali mirch powder,dried thyme aur dried oregano dal ker ache tarhan mix ker lein & side per rakh dein.
-Bowl mein tayyar butter milk aur tayyar spice mix 2 tbs dal ker ache tarhan mix karein.
-Chicken pieces dal ker dhak dein aur 4 hours kliya refrigerator mein marinate ker lein.
-Bowl mein maida,corn flour aur remaining spice mix dal ker ache tarhan mix karein.
-Ab marinated chicken pieces ko dry flour mixture mein ache tarhan coat ker lein.
Deep Frying:
-Karhai mein cooking oil garam karein aur darmiyani halki ancch per 6-8 minutes (each sides) ya golden brown hunay tak fry ker lein aur bech bech mein sides change kertay rahein.(Add 2-3 pieces at a time).
Frying in Pressure Cooker:
-Pressure cooker mein cooking oil dal ker 18C per garam ker lein.
-2-3pieces dal dein aur 8 minutes klita pressure fry ker lein.

Additional Pressure Cooker Frying Tips:
Please check if your pressure cooker has the feature of frying. If the instructions do not mention oil-frying, then please use normal frying method.
While using pressure cooker follow these instructions:
• Put the lid on the cooker and make sure it’s even and seated well.
• Use pressure cooker,according to the manufacturer’s directions.
• Make sure the weight is on the vent.
• When steam comes from the vent and the weight starts spinning,set a timer for 8 minutes. If the weight starts spinning fast, turn down the heat. It should keep spinning at a reasonable rate.
• When the 8 minutes are up, turn off the heat. Release the pressure according to the manufacturer’s instructions.
• When pressure is released, unclamp the lid and remove it. The oil will still be boiling, so be careful while taking out the chicken pieces.

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