Star Q
I have been wanting to make this version of fried chicken for quite some time now; one because I had some grated parmesan cheese lying idle in the fridge and secondly because it's the weekend and it's the only time of the week when I can do some cooking.
This is just another fried chicken recipe but with the volume turned up (like Ina Garten use to say in Barefoot Contessa!) I turned up the volume of this fried chicken by adding some grated parmesan cheese and italian herbs together with the breadcrumbs for my 'breading station'.
To go with the parmesan fried chicken, I made some mashed potato which I mixed with some white pepper, salt, butter and cream. The consistency of the mashed potato had to be slightly soft because it will become firmer when it cools.
The gravy and peas are simply store-bought ones (can't make everything from scratch, even if it is the weekend!)
- 4 pieces chicken thigh fillets
- 1 cup milk*
- 1 tsp lemon juice*
- 3 cloves garlic, smashed*
- 1 thumb-size ginger, smashed*
- 1 tsp salt*
- 1/2 tsp white pepper*
- 1 cup AP flour
- 1/2 cup corn flour
- 1/2 tsp salt
- 1/2 tsp white pepper
- 1 cup golden panco breadcrumbs
- 1 tsp mixed Italian herbs
- 1/4 cup grated parmesan
- 1 egg, beaten
- 1/4 cup vegetable oil
Put the chicken thigh fillets and all the ingredients labelled (*) into a plastic bag, mix them thoroughly, tie the plastic bag securely and leave in the fridge for at least three hours to marinate.
After three hours, take out the chicken fillets from the plastic bag and put on a wire rack to remove the marinating liquid and to ensure that the fillets are dry. Meanwhile. prepare three large plates. Put and mix together the AP flour, cornflour, salt and pepper in one plate, the beaten egg in the next and the panco breadcrumbs, grated parmesan and mixed Italian herbs in the last one.
Heat the oil in a pan. Start breading the chicken fillets in the flour mix, followed by the egg and finally the breadcrumb-parmesan mixture. Fry for about three minutes on each side or until the chicken pieces turn golden brown. Lift out and place on some absorbent kitchen towels.
Serve warm with the mashed potatoes, peas and gravy.
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