Quickie Fried Chicken with 11 Herbs and Spices

This recipe is similar to how my mom made it when I was a little girl. It is much quicker to make and takes the guesswork out of wondering if the chicken is cooked through or not.

So crunchy and flavourful! And sooo satisfying :) — So crunchy and flavourful! *And* sooo satisfying :)

Growing up, fried chicken was a common dish on a Sunday. My mom would make this with fried rice and chow mein. That was her famous menu which I loved. She made it by first pre-cooking the chicken on the stove, battering it and then frying it quickly in hot oil. The chicken just needed to get browed in the oil, not cooked through, so it spends much less time soaking up oil.

This method which I used, requires the chicken to be double dipped in the seasoned flour before being fried. It results in a nice thick coating which gets crunchy and delicious.

Tips for making this Fried chicken

Season the chicken however you like- add ketchup, soy sauce, thyme….it’s all in your hands.
Use spices that you have on hand for the flour mixture. If you don’t have all 11, just use what you have; it still tastes great!
The wet station is made with eggs. By adding pepper sauce to this, you can retain some spiciness to the chicken. This gives more pepper flavour than when you add it to the seasoned flour.
Coat your chicken right before you place it in the oil. And make sure you press the flour onto the chicken so that it holds nicely.
The oil needs to be hot enough to brown the exterior of the chicken, quickly. You don’t have to worry about whether the chicken is cooked or not because it was already pre-cooked!
I used drumsticks only here because that’s all I could have gotten in the grocery, but you can use other pieces as well. Just fry them until golden!
Sprinkle a little salt (or fire salt as mentioned in my previous Buttermilk Fried Chicken Recipe) on the chicken as soon as they come out of the oil. And let the chicken rest for at least 5 minutes before biting into it.

Ingredients:

For the chicken and marinade

15 chicken legs - Wash and clean your chicken pieces to your liking. Leave some of the skin on if you desire.

3 tablespoons green seasoning

3 cloves of garlic, minced

1 tablespoon chicken seasoning- or all purpose seasoning

For the wet station:

2 eggs

3 tablespoon milk

1/2 teaspoon salt

2 teaspoon scorpian pepper sauce or any kind (optional)

For the seasoned flour:

2 cups flour

1/4 cup cornstarch

1 tablespoon baking powder

1 tablespoon garlic powder- NOT garlic salt

1 tablespoon coarsely ground black pepper

2 teaspoon cayenne pepper (optional)

3/4 teaspoon ginger powder

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon mustard powder

1 teaspoon onion powder

2 teaspoon paprika or smoked paprika

3/4 teaspoon celery salt

1 teaspoon salt

Oil for frying- canola, vegetable or soybean.

Method:

Place the chicken and the seasonings in a heavy bottomed pot on medium low heat. cover and allow the chicken to cook while it renders it’s own liquid. Keep turning every couple minutes and cook for about 15 minutes or until the chicken is cooked through. Be careful not to over cook it, since it will fall apart.
Meanwhile make the wet and dry stations. Mix all ingredients for the egg mixture and set aside. Mix all ingredients for the seasoned flour. Add about 1 tablespoon of the egg mixture to the flour and massage it in using your fingers until it resembles bread crumbs.

Place a heavy bottomed pot on medium heat. Add about 2 inches of oil to the pot and allow to heat. You will know when the oil is ready when you add some of the flour to it and it fries up quickly.

Coat the pieces of chicken. First coat the chicken in the flour, shake off the excess, and coat with the egg mixture. Place the chicken in the flour mixture again, and press the coating onto it. Shake off the excess flour and fry in the oil. Once it is golden, flip and continue frying. Drain on a rack or paper towels and sprinkle with some salt as soon as you remove the chicken from the oil. Repeat with other pieces of chicken and enjoy!