I wish all my readers, each and every one of you, a happy, healthy and peaceful 2012! If you want to take a break from tandoori chicken or tikkas or kebabs ... this is recipe you should try. Its a nice, refreshing break from the (nice, refreshing but) regular (ly used) flavor.
I have eaten (the halal) KFC only once in my lifetime n frankly speaking I am glad about it. Apart from all the "main stream concerns" , I felt it was very bland for my taste.
This particular recipe is very flavorful with the mustard and spices in the breading mixture. The original recipe asks to fry the chicken in vegetable shortening, but I have used vegetable oil instead. I bet frying in the shortening would certainly make a difference but ....
1/2 C whole milk
1 C sour cream 3 tbsp. Dijon Mustard 2 tsp. salt (or to taste) 1 tsp freshly ground black pepper (or to taste) 3 1/2 to 4 lbs Chicken (approx. 8 to 10 big pieces) Breading 2 1/2 C all-purpose flour 1 tbsp. salt 2 tsp paprika/ chili pdr 1/2 tsp freshly ground black pepper Oil for frying.
Method: In a bowl, combine the ingredients for the marinade. Lightly season the chicken pieces with salt and pepper and place them in the bowl with the marinade. Cover with plastic wrap and refrigerate for 2 to 12 hours. In a plate, combine the ingredients for the breading mixture, toss the marinated chicken until they are well coated with the mixture. Place the breaded chicken on a rack with a baking sheet. When all of the pieces are breaded, refrigerate them for 15 minutes.You can skip this step n fry the pieces directly, but refrigerating them, even if its only for 15 mins, will give you a crispier crust . In a large skillet, heat oil over low heat until it reaches 350 degrees F. Test 1 piece first. The oil should bubble and react as you add the first piece. Use a pair of heat-resistant tongs to gently place the chicken pieces in a single layer in the skillet over medium heat. Cook, undisturbed, 5 to 8 minutes, or until you can see the underside of the chicken browning. Remove the skillet from the heat and gently turn the pieces on their second side. Cook for an additional 10 minutes. When the chicken is cooked through, remove it and transfer it to a rack. Serve immediately or keep in a warm oven until ready to serve.