KITCHEN MISADVENTURE SERIES – CHIX N CHIPS

You may have noticed my penchant for cooking fried chicken …many times in the food blog portion of this blog, I have featured different methods of cooking fried chicken – some of them were OK but sad to say I have not found the perfect method…where the chicken is crispy on the outside and still juicy and tasty on the inside…and so my quest continues. This time around, I am using another recipe from mgalutonidennis.blogspot.com. (check out his site for the complete recipe). By way of a background, the term chicken and chips is popular fare in England and it could mean chicken that is either fried, roasted or barbecued paired with fried potatoes – may be sliced thinly like mojo chips or julienned like fries. The main difference in this recipe is that unlike in the others where the chicken is marinated overnight then fried the next day, this time around it is boiled in water and allowed to cool first before deep-frying in hot oil. While the chicken cools, you may fry first the potatoes. Then, the chicken is fried twice to make it crispy…and was it indeed? Yes! It was quite tasty too…just too bad that I cooked this in the morning and we had this chicken for our lunch so it was not as crisp anymore unlike the one that my kids had for breakfast…maybe next time I will try to cook this for lunch or dinner during weekends at home.

KITCHEN MISADVENTURE SERIES 25: Milky Fried Chicken

Okay, I admit I have not been able to post anything much on my Kitchen misadventures series these past few months because I have just been cooking regular meals in the kitchen – nothing experimental and spectacular that is even worth sharing because it’s the summer school break. But with the opening of classes, I guess I have no choice but to do more cooking, especially for the kids’ baon. So for the first week of classes, I have decided to use a very basic fried chicken recipe from Dennis (from Lutong Bahay blog).

It's actually just the regular style of cooking fried chicken the only difference I noted was the addition of milk in marinating the chicken and mind you, it's a very good addition indeed because it enhanced the taste of the chicken but first the ingredients:

1/2 kilo chicken legs
1 c evaporated milk
1 tsp dried rosemary
1/2 tsp ground black pepper
Salt to taste
2 cups all purpose flour or cassava flour

The night before, I marinated the chicken in the above ingredients (except the flour). Then in the morning, I heated enough oil for deep frying, dipped each chicken piece in flour and dropped each one in the smoking hot oil. I drained the chicken pieces in a wire basket before popping them inside the kids baon containers - quite simple enough? But the milk truly did wonders with this simple fried chicken recipe. Thanks Dennis!