When ever we travel abroad, my children prefer to eat every day at KFC restaurants, they just love the crispy fried chicken that you can eat with your hands, together with greasy fries.
I usually prefer fried chicken for Passover, but my version is properly well seasoned with spices, and the taste is another league.
On Passover night, the chicken shanks are a symbol of the arm In the Seder bowl.
Whe I fry the checken shanks, my kids stand next to me and grab piece after piece and I find myself as a guard in order to keep something left for the evening. The chicken thighs are seasoned fairly and rest in the spice mixture for few hours so that the spices are absorbed into the chicken. They are deep fried for a long time until they are browned and the flavor Simply wonderful. You can of course make it during the year and make it from all parts of the chicken and not just thighs. It's important to cut the chicken into small pieces and cut slits in the meat so that the spices will soak in and the chicken be well cooked. Serve with some fries or rice and a salad on the side and you have a perfect meal.
Ingredients:
A small chicken divided into small pieces or 10 units of chicken thighs without the skin
1/3 cup sunflower oil
1 teaspoon salt
1 teaspoon turmeric
1 tablespoon ground coriander
1 teaspoon black pepper
1 teaspoon ground ginger
Oil for deep frying
preparation method :
Clean the chicken well and remove the skin
Cut into small pieces and make deep slits in the thick parts of the meat
Mix all the spices with the oil
Add the chicken parts and spread the spice mixture so that each part is covered on all sides. It is also important to insert the spices into the slits
Cover the bowl and refrigerate for at least 4 hours and preferably even overnight to absorb the flavors
Take out from the refrigerator about an hour before frying so chicken will be at room temperature
Heat the oil in a deep frying pan
Fry the chicken well until it turns brown and cooks well on the inside.