Super Crispy Fried Whole Chicken Recipe
User Reviews
4.6
15 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Marinating Time
1 hr
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Total Time
1 hr 40 mins
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Servings
4
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Calories
149 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
International
Super Crispy Fried Whole Chicken Recipe
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Enjoy crispy fried whole chicken using these sure-fire tips and frying techniques. Juicy, tender, and crunchy chicken every time!
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Ingredients
- 0.8 -1 kg whole chicken (spring chicken)
- 2-3 cups of oil for frying depending on the size of the frying pan
MARINADE:
- 4 tablespoons fish sauce or 1 tablespoon table salt
- 1 tablespoon garlic powder
- ½ teaspoon fine ground pepper
BATTER:
- ½ cup flour
- ½ cup cornstarch
- ½ teaspoon salt adjust to taste
- 1 teaspoon baking powder
- ½-¾ cup ice cold water
- 1 medium egg from the fridge
- 1 teaspoon soy sauce- optional for color
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Instructions
- Butterfly the chicken. Using poultry shears/ kitchen scissors, cut through the chicken breast, to open up the chicken. Turn it over, laying it open and flat on the counter, and then press to make it flat and even.
- Transfer it to a flat pan of shallow dish. Season the top part with half of the marinade then turn it over and use the remaining half for the other part. Let it marinate for at least an hour or overnight in the fridge.
- Heat oil in a large skillet or wok over medium heat to 175ºC /350ºF.
- While oil is heating up, sift together the flour, cornstarch, and baking powder in a large shallow bowl. Add the salt and mix. Add the egg and cold water and whisk into a smooth batter. (Remember to keep the batter cold.) It should not be too thick but not too runny, it should fall off the whisk easily and create thin ribbons that dissolve or disappear in seconds. Add soy sauce, if using.
- Take the chicken by one leg and dunk it in the batter to coat one side then turn and coat the other side, making sure that the chicken is fully coated. Let the excess batter drip off the chicken.
- Deep-fry it in the hot oil for 10 minutes. Turn it over and cook for another 10 minutes or until golden.
- Turn the heat off and remove the chicken from the oil and transfer it to a dripping tray. If the oil has a lot of chunks/drippings from frying, you can scoop them ut or run the oil through a sieve.
- Reheat the oil over medium heat. Using a knife make some cuts on the meaty parts (breast and legs) and poke some holes through the meat. Return the chicken to the hot oil for the 2nd frying. Fry for another 8-10 minutes, turning in between, or until it is nice brown and crispy.
- Transfer to a dripping tray to remove excess oil. Serve with hot chili sauce or gravy.
Nutrition Information
Show Details
Calories
149kcal
(7%)
Carbohydrates
30g
(10%)
Protein
4g
(8%)
Fat
1g
(2%)
Saturated Fat
0.4g
(2%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
0.4g
Trans Fat
0.01g
Cholesterol
41mg
(14%)
Sodium
401mg
(17%)
Potassium
167mg
(5%)
Fiber
1g
(4%)
Sugar
0.2g
(0%)
Vitamin A
61IU
(1%)
Vitamin C
0.03mg
(0%)
Calcium
57mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 149 kcal
% Daily Value*
| Calories | 149kcal | 7% |
| Carbohydrates | 30g | 10% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.4g | 2% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 41mg | 14% |
| Sodium | 401mg | 17% |
| Potassium | 167mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 0.2g | 0% |
| Vitamin A | 61IU | 1% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 57mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
15 reviews
Excellent
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