I love fried chicken. The Malay kind, the Korean kind, the US kind, the Japanese kind… I can’t imagine a country without their own fried chicken version!
Today, instead of spending lots of money ordering KFC or Texas Fried Chicken in, I decided to make my own for the family.
It starts with marinating the chicken in buttermilk for a couple of hours in the fridge. Before that, add salt to the chicken and then marinade. I’ve tried not adding salt to the chicken before and only to the flour mixture and I must say, the chicken came out pretty bland.
After that, coat the pieces in seasoned flour. Here, I use my own recipe based on the kind of spices that I like.
And that’s all there is to it! Fry the chicken till done by mixing them to the flour mixture, serve with the slaw and mashed potatoes. I made a simple mash by boiling and ricing russet potatoes, adding salt, milk, butter and pepper. Top with mushroom soup as a sauce (I always have ready made frozen soup in the freezer.)
Here’s a video I made trying to capture the entire lunch process in less than 30s. Enjoy!
I followed the recipe faithfully EXCEPT for the lemon extract. While the author recommended NOT to use lemon juice, I went ahead and used lemon juice and I think it makes little difference. Perhaps extract will have a more robust lemony flavour but lemon juice works just as well. My substitute was 3 tbsp of lemon juice.
Now, I wished I had lined the loaf tin instead of following the author in just greasing and flouring the tin well. I did, but half the bottom of the cake still stuck to the pan! My heart bled lemon juice seeing that. Sigh. Next time, line the tin with parchment paper, girl, I say to myself sourly.
Try following this recipe for a wonderful weekend treat! 🍋🍋🍋