Delicious crunchy bread on the outside with a moist and tender center is what Southern Fried Chicken is all about. It is a type of comfort food that will fit all. Serve it with your favorite home-style sides and wash it down with a cup of sweet tea for a southern savor in your mouth.
Usually, the way Southern fried chicken is seasoned depends only on how you grew up eating it. Some chefs add herbs to the flour, others marinate chicken nuggets in hot sauce, some add more spices, as well as table salt and black pepper for the rusk. Some chefs season the shelf, not the chicken. Some, like me, season each layer separately, starting with chicken, washed eggs and flour. Now, I’m not someone to say that any of these methods are wrong, and I feel you should have some freedom to work your way up with the taste you enjoy. My rule of thumb is, if you enjoy the flavor, this is a win-win. I’m not a fan of cute fried chicken, I definitely go for seasoning every layer.
° 1 whole chicken, cut into 8 pieces
° 1 cup yogurt
° 3 tablespoons barbecue sauce
° 1 onion, chopped
° 1 tablespoon of starch
° 1 tablespoon vinegar
° 1 teaspoon mustard
° 1 tablespoon of baking powder
° 1 teaspoon of turmeric
° 1 teaspoon of onion powder
° 1 teaspoon garlic powder
° 1 teaspoon curry
° 1 teaspoon paprika
° 1 teaspoon salt
° 1/2 teaspoon ground cardamom
° 1 teaspoon black pepper
° 2 cups flour (to cover)
° 1 cup of Rayeb Milk (covered)
In a bowl, put the chicken pieces, season with onions, curd, roast, vinegar, mustard, half the amount of spices, cover, and put in the refrigerator for 6 hours until the spices are absorbed.
In a blender, put a cup of flour and the other half of the number of spices and a cup of curd and mix well until its consistency becomes homogeneous, like a crepe.
In a bowl, mix another cup of flour, starch, and baking powder.
We prepare the chicken pieces and dip them first in the curd and flour mixture from all sides, then put them in the flour and starch mixture and turn them over until they are covered on all sides.
Then put it back in the refrigerator for at least an hour.
Then, with very abundant hot oil, put the chicken pieces and then cook them on a low heat until they are cooked from the inside and cover them until fully cooked.
On absorbent paper and apply it.