Fried Chicken

A crunchy coating, but very light. 

I think I did a decent job with the chicken. It is a rare occation that I deep fry chicken pieces. For most of my chicken recipes I use my trusty Air fryer.

A bowl of mixed salad with a yogurt dressing and some Basmati rice with added ketchup were served with the chicken.

I bought skinless and boneless chicken thighs. Patted them dry and cut them in strips. I made a seasoning mix and used it on both sides of the pieces (I hate onsided seasoned meat).

A wet batter to get a crispy outside does not take a lot of ingredients. The leftover seasoning went in too, don't waste it.

I fried the chicken pieces in two batches in a wok. Depending on the thickness between 6 to 9 minutes. They rested on kitchen paper on a wire rack.

Chicken seasoning:

450 g chicken thighs bone - skinnless

2 tsp onion powder

1 tsp garlic powder

1/2 tsp smoked paprika

Italian herbs

1/2 tsp Tajin seasoning

Salt and pepper

Batter:

1 cup flour

1 tsp baking powder

1/2 tsp baking soda

1 cup water

Leftover seasoning

Oil for frying