Chicken Pieces

Name: Chicken Pieces
Prep time: 25 min
Cook time: 15 min
Yield: 2 to 4 servings
Cuisine: Down Town Classics
Ingredients: Milk — 120 ml; Egg — 1; Black Pepper — ½ tsp; Salt — 2 tsp; Chicken Breast — 500 g; Plain Flour — 125 g; Garlic Salt — 1 tsp; Onion Powder — 1 tsp; Paprika — 1 tsp; Salt — 1 tsp; Black Pepper — 1 tsp; Oil — For frying

This crispy homemade southern fried chicken features tender pieces marinated in a spiced milk and egg wash, then double-coated in seasoned flour for an ultra-crunchy crust. Fried to golden perfection, this delicious fast-food copycat delivers an authentic, mouth-watering takeaway experience right in your kitchen.

Cuisines

Cooking Instructions

Preparation: 25 minutes
Cooking: 15 minutes

Servings: 2 to 4

Notes:

Begin by soaking boneless chicken pieces in a seasoned mixture of milk and an egg for 20 minutes to tenderise the meat and help the flour coating adhere.

Create a seasoned flour blend using plain flour, garlic salt, onion powder, paprika, salt, and black pepper for that classic savoury taste.

Double coating the chicken by dipping it into the milk mixture and back into the flour ensures a thick, wonderfully crunchy crust.

Heat cooking oil in a pan and fry the coated chicken covered for about 15 minutes, turning halfway through to ensure even cooking and a golden exterior.

Drain the fried chicken on a wire rack for a couple of minutes before serving to maintain its supreme crispness.

Prepare Marinade
Whisk together milk, egg, black pepper, and salt in a mixing bowl until thoroughly combined.

Marinate Chicken
Add the chicken pieces into the milk mixture and let them rest for 20 minutes to absorb the flavours.

Make Seasoned Flour
Combine plain flour, garlic salt, onion powder, paprika, salt, and black pepper in a separate large bowl and mix well.

Coat Chicken
Dip the marinated chicken into the flour mixture, dip it back into the milk wash, and coat thoroughly in the flour once more for a thicker crust.

Fry and Serve
Heat oil in a frying pan, add the coated chicken, cover, and fry for 15 minutes while turning halfway through, then drain on a wire rack and serve.