There just had to be a National Fried Chicken Day I mean who doesn’t love a portion of good fried chicken…Fried Chicken…has been around since Roman Times…and you can still buy the cookbook…
Marcus Gavius Apicius, was a wealthy Roman merchant and epicure during the reign of Tiberius (14–37 CE), after whom was named one of the earliest cookbooks in recorded history. The work is conventionally known by his name, Apicius—officially titled De re coquinaria (“The Art of Cooking”)—was likely not compiled until the 4th century. The book comprises more than 400 recipes, and it is so esteemed that it has been preserved in numerous editions ever since.
I have found it for sale and added it to my list…it should be interesting…in the cookbook, the dish was called Pullum Frontonianum(Apicius chicken)
Fast forward to the US where the term ‘fried chicken’ is first recorded in the 1830s, and often appears in American cookbooks of the 1860s and 1870s. This dish in the southern states of the United States can be traced back to precedents in West African and Scottish cuisine.
Quite a history… Fried chicken personally, I prefer a dry seasoning…What do you prefer?
Marinated in Buttermilk first to ensure the chicken is luscious, flavoursome and juicy…then rolled in some seasoning and fried with a side of corn just how I love to eat it…
- 3 cups of Buttermilk
- 1 tsp of sea salt
- 1 tsp of freshly milled white pepper
- 1 tsp each of Cayenne pepper, Paprika, Onion Powder, Garlic Powder
- 1.5 kilos chicken I normally just cut up a whole chicken into even-sized portions.
For the flour dredge:
- 2 cups All-purpose Flour
- 2 tsp each of Oregano and baking powder.
- 1 tsp each of Garlic Powder, Onion Powder, salt and cayenne.
- 1 tbsp Paprika Powder
- Vegetable Oil for frying.
Mix the spices and salt into the buttermilk and then add the chicken pieces mix well to coat then cover and leave to stand for between 4 hrs-24 hrs. I do mine overnight in the fridge which works well.
When you are ready to dredge the chicken then drain the buttermilk of each piece then flour well patting on…Lily gets this job…she loves doing it then put each piece on a rack to dry for 30 mins. Time to fry…
Heat a few inches of oil in a pan and fry the chicken in batches…I have fried food quite a lot over the years so I know when it is cooked about 15-18 mins however if you are using a meat thermometer it should reach 160 degrees in the thickest part…
Allow to rest for 5 mins when it will continue to cook and if required sprinkle lightly with a little salt…
Did you know?
- The chicken is the world’s most popular type of poultry
- There are more chickens on earth than humans…I can vouch for that we have lost count of how many chooks we have as for one they roam free and don’t stand still long enough to be counted…
Thai style chicken, the one if you come to Thailand that you will see on a lot of roadside stalls. Is very popular here and eaten with sticky rice and Som Tam makes a lovely meal of luscious Thai flavours. So how do you replicate it and bring the flavours of Thailand to your kitchen, well follow me and let’s cook!
First things first…forget about the western way of cooking chicken and when you get to the point of taking it out leave it another 5 minutes.
Don’t worry it will still be moist and not overcooked!
4 lb of chicken drums or if you want a mix of chicken that’s fine ( just) try and cut the same size pieces.
Marinade for the chicken:
- 6 large cloves of garlic.
- 2 tsp of coriander seeds.
- 1 tbsp white peppercorns.
- 2 tbsp coriander roots, stems finely chopped.
- 2 tbsp Fish Sauce + 2tsp of chicken stock granules.
- OR 3 tbsp Oyster Sauce.
- 2 tsp salt.
- 1 tsp sugar.
To make the marinade for the chicken:
Grind the first 4 ingredients in Pestle and mortar( or) I have a small electric herb grinder which I use. Grind till it forms a paste.
Mix all other marinade ingredients in and coat the chicken. I use my hands much easier and you coat the chicken better. Then leave in the fridge for at least 3 hrs or overnight.
Next, make rice flour batter:
- 1 1/2 cups rice flour.
- 1 tsp salt.
- 1 tsp chicken stock granules.
- 1 cup of water + 2 tsp Baking Soda.
For the dry coating, you will need 2 cups of rice flour.
Coat the chicken in the flour…I find it easier to put in a bag and roll it around until all the chicken is coated…another job Lily she does all the coating of meat and fish in this kitchen…she doesn’t mind getting messy…
Dip in the batter.
You are ready to fry. Heat oil but don’t overload the wok as it will cause the temperature of the oil to drop and you won’t get crispy chicken.
Sometimes on the street stalls, you will see them remove the chicken and then put it in another pan( double dipping) to make sure it is crispy.
At home, I take out when nearly done and then put back like you twice fry chips.
When you have finished cooking fry some chopped shallots as Thai fried chicken would not be the same without crispy shallots.
Did you know?
- In Babylonian carvings, the chicken was depicted as meat from about 600 BC
- Kentucky Fried Chicken served the largest serving of fried chicken in celebration of the restaurant’s 70th anniversary
- Tom Super, the spokesman for the National Chicken Council, said Americans will devour a record 1.42 billion wings while watching the Super Bowl, up 2% from last year.
- To put that number in context it would take Kansas City Chiefs’ coach Andy Reid more than 900 years to eat 1.42 billion wings at a rate of three wings per minute, according to the council…Wow, fried chicken is certainly popular…
That’s all for today..tomorrow I will be over at Smorgasbord with my Green Kitchen and here it will be my environmental A-Z…see you there have a great evening xx