Prep 15 mins
Cook 7 mins
From Saad Fayed, who doesn't love fried chicken, except for vegetarians of course. Fried chicken has become an American staple, especially for summer gatherings. In the Middle East, we eat fried chicken, too. Although prepared a little differently, it produces a taste like no other!
- 2 whole roasting chickens, cut up (or whatever pieces of chicken desired)
- 1 onion, quartered
- 1 garlic clove, crushed
- 1 teaspoon turmeric
- 1 teaspoon coriander
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- vegetable oil (for frying)
- Place chicken in a large pot and cover with water.
- Add onion, garlic, coriander, tumeric, salt and pepper and stir.
- Allow to simmer for 20-25 minutes.
- This process allows the chicken to absorb the spices.
- In a frying pan or deep fryer, bring vegetable oil to 350ºF degrees.
- Strain chicken from water and roll in flour.
- When oil is hot, fry chicken pieces until golden brown and done.
- Legs and thighs generally take about 15-20 minutes.
- Breasts take 7-10 minutes for strips.
- Cutlets, larger, thicker breast may take up to 15 minutes.
- Serve with a salad, rice, and olives.
This was good tasting and pretty easy to put together. I used extra onion, a gluten free rice flour mix (1/2 cup tapioca starch to 1 cup white rice flour) I used sea salt to taste and also added additional sea salt sprinkled on top after it was fried nice and crispy with the skin on. For the oil I used canola instead of vegetable to be soy free. I served this on a bed of Recipe #418082 along with Recipe #387327 and Recipe #254171 without the bread to be gluten free. It was a delicious meal I would make again.
Excellent meal plan. Quick meal and delicious meal for picky eaters.