Recipe for Kentucky-Style Double Dredged Fried Chicken – a decadent treat for dinner
1-liter canola oil
1 cup cake flour
5 ml salt
2,5 ml freshly ground pepper
10 ml paprika
5 ml mixed herbs
2,5 ml chilli powder (adjust according to your needs)
2,5 ml celery seeds (optional)
5 ml garlic powder (or use garlic salt and reduce salt quantity accordingly)
4 XL egg whites
8-12 medium size chicken pieces (legs, wings, thighs)
Place the oil in a large heavy-based pot over high heat. While it is heating, prepare the chicken.
In a wide mixing bowl, mix the flour, salt, pepper, paprika, herbs, chilli powder, celery seeds and garlic powder.
Place the egg whites in a wide bowl and whisk lightly.
Take each chicken piece, dip it in the egg white, then in the spiced flour mixture, back in the egg white and again in the flour mixture. Place on a tray and repeat process until all the chicken is double-dredged.
In the meantime, keep an eye on the oil. You’re looking for a temperature of 180 C. If you don’t have a thermometer, test a small piece of chicken skin to see if it bubbles when it hits the oil. When the oil starts to smoke, you’ve heated it too high – this can be dangerous, so remove it carefully from the heat (using heat protective mitts) and let it cool before adding the chicken.
Add the dredged chicken pieces to the hot oil, but don’t crowd the pot. Fry for 12-15 minutes, turning them over halfway through. Adjust the temperature if the chicken browns too quickly – it should spend at least 12 minutes in the oil for the meat to be cooked properly, so give the bigger pieces more time if needed.
Drain on kitchen paper and serve immediately (with or without extra salt and lemon wedges).
Note: Always be extra careful when cooking with large amounts of oil. Don’t leave it unattended and don’t let children near it. These days I prefer deep-frying on my induction cooker where there are no flames near.
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Recipe courtesy of The Food Fox. Visit the blog for more delicious recipes. Recipe copyright – Ilse van der Merwe. Photo copyright – Tasha Seccombe.