The end of dieting! Forget healthy eating, counting calories, and avoiding saturated fats. This is the ultimate fried chicken—crispy just as it should be and packed with spices, just the way you would eat it in Texas.
Fried Chicken
The end of dieting! Forget healthy eating, counting calories, and avoiding saturated fats. This is the ultimate fried chicken—crispy just as it should be and packed with spices, just the way you would eat it in Texas.
Ingredients
For the Marinade
- 1 –1½ kg chicken wings separated at the joints and with the wing tips removed
- 1 cup yogurt well mixed with 1 cup milk, or 2 cups kefir
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp chili powder
- ¼ cup Dijon mustard
- 1 tsp white pepper
For Frying
- 3 cups all-purpose flour
- ½ cup corn flour cornstarch
- 1 Τbsp baking powder
- 3 tsp garlic powder
- 1 tsp onion powder
- 3½ tsp salt
- 2 tsp cumin
- 2 tsp white pepper
- 2 tsp paprika
- ¼ tsp chili powder
- Plenty of sunflower oil for deep-frying
For the Dip
- 200 grams sour cream
- 200 grams blue cheese
Instructions
- In a bowl, mix all the marinade ingredients and add the chicken wings. Leave the chicken to marinate in the refrigerator for 12–24 hours.
- Mix all the frying ingredients, except for the sunflower oil. Spread the mixture out in a large baking tray. Remove the wings from the marinade and arrange them in the tray. Turn them 2–3 times so that they are thoroughly coated with the flour and spice mixture. Leave them to stand for about half an hour, turning them occasionally and pressing them into the flour with your hands, so that a thick coating forms around the wings.
- Heat plenty of sunflower oil, at least 5 cm deep, in a saucepan over medium heat. Fry the wings in batches until golden brown and thoroughly cooked, about 10 minutes. Drain them on a wire rack or on a plate lined with kitchen paper.
- In a small blender, blend the sour cream together with the blue cheese. Transfer the dip to a bowl and serve with the chicken.
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