Who can turn down a plate of delicious, crispy fried chicken? I know I can't; same goes for my family. Once in a while, fried chicken will be the only thing on the menu for that day; no rice, no sambal, no coconut based dishes; just fried chicken!
And more often than not, when I get a request for a fried chicken meal, I will put my own twist on the fried chicken, being careful not to alter the taste too much that would make my kids push away a plate of uneaten fried chicken.
Of course my twists are usually those that I have read in the internet but toned down to suit my family's more Malaysian tastebuds, as with this particular recipe of Parmesan Crusted Fried Chicken.
- 6 chicken thighs, deboned
- 1 cup buttermilk
- 1 tsp grated ginger
- 1 tsp grated garlic
- 2 tsp chicken stock granules
- 1 tsp ground blackpepper
- 1 tbs garlic powder
- 1 cup golden panko breadcrumbs
- 1 cup AP flour
- 2 eggs, lightly beaten
- 4 tbs milk
- 1/4 cup grated Parmesan
- 4 tbs margarine (or more)
In a resealable plastic bag, put in the chicken along with the buttermilk, ginger, grated garlic, stock granules and blackpepper. Smoosh everything together, reseal the plastic bag and leave to marinate in the fridge overnight.
Take out the marinated chicken thighs at least half an hour before cooking. Take them out from the bag, pat dry the chicken pieces with paper towels and set aside. Prepare 3 casseroles for the breading station. In the first casserole place the AP flour, in the second casserole mix the egg and milk together. In the third casserole place the panko breadcrumbs and mix with the grated Parmesan and garlic powder.
Take a piece of the chicken thigh and toss with the flour in the first casserole. Next dip in the egg mixture in the second casserole. Then place the chicken in the third casserole and cover completely with the breadcrumb mixture. Set aside for about five minutes before cooking it and continue with the same process with the rest of the chicken pieces.
Heat the margarine in a pan with a medium heat and fry the chicken pieces one or two at a time so as not to over-crowd the pan. The chicken is cooked once the breadcrumbs turn golden brown. Check for doneness by piercing a sharp knife into the thickest part of the chicken pieces. They are cooked if the juices run clear. Serve hot with coleslaw, gravy and whipped potato