Crispy Skin Fried Chicken

edited

I found this recipe for a fried chicken that says would remind Filipinos who live outside the Philippines, of the famous Jollibee’s Chickenjoy.  Now, I actually can’t remember how chickenjoy tastes like as I have been away for a very long time but I do remember how I loved it.  It is one of my alltime favorites, with or without rice, with or without the gravy. This recipe turned out very very good, but I can’t say for sure that it tastes like Chickenjoy. My family loves this, and it’s one of our favorites.  I am yet to find a recipe for the gravy so we currently eat this with Banana Catsup yum yum 🙂

My favorite chicken part to use for this recipe is the chicken thigh.  You can use whatever part you want but for me, the thigh is the juiciest, and has this wide chicken skin that turns really crispy after you fry it.  Here is the recipe after a few tweakings of my own.

What you need:

3 – 6 pieces of chicken thighs (depending on the size; the ones I bought were gigantic so I just used three)

juice of half a lime

dash of salt (pepper too if you want but that’s optional)

For the breading:

1/2 cup flour

1/2 cup cornflour

1/2 – 3/4 tablespoon Chinese Five Spice Powder

1 teaspoon garlic powder

1 teaspoon salt

What you need to do:

  1.  Marinate your chicken pieces in the lime juice and a dash of salt and set aside.
  2.  In a bowl, mix together all the breading ingredients.
  3. One piece at a time, dip your chicken onto the breading mixture and use your hands to rub the breading on the chicken; make sure every crease of the whole piece is covered.  If you are using a chicken part that has skin on, lift up the skin and poke your finger in to make a space and rub breading mixture under the skin –this will make the skin even crispier.  Continue until all pieces are covered and set aside.
  4. Heat cooking oil in a deep fryer in medium heat.  Do not be tempted to turn up to high as this will make your oil too hot and burn your chicken. If you have a thermometer, the ideal temperature of the oil is about 170 deg C – to make it crispy.
  5. Fry your chicken in batches without overcrowding the fryer.  Overcrowding brings down the temperature of the oil and would affect the end result of your fried chicken.  Depending on the size of your pan or fryer and the size of your chicken, you can probably fry 3-4 pieces at a time.  Fry for 15-20 minutes or until golden brown.
  6. Put fried chicken pieces on a metal strainer to take out excess oil and serve.

 

 

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