Garlic Fried Chicken
Crispy-li-cious! Period!
I am totally obsessed with fried chicken!! I love watching ASMR videos of people eating fried chicken. There’s something about the sound of that crunch on each bite that I’m obsessed with! Leaves me drooling over my phone while watching.
I made a couple of recipes with fried chicken already and I’m happy with this one but I think I can do better! The journey to find the best crispy fried chicken is still ongoing, I want to share this recipe in case you like this version. My family loves this recipe. I recently cooked the same recipe for my daughter’s birthday and our guests couldn’t get enough of it. Haha!!
Swap it!
Wings – if you want to use drumsticks or thighs you can too. You need to increase cooking time as they are much bigger than the wings.
Carbonated Water – For this recipe I used carbonated water but you can use Sprite too! This was amazing with fried chicken.
Bagoong na Alamang – Bagoong na alamang is fermented shrimps, I used the ready sauteed bagoong. If you are allergic to shrimps or seafood you can take this off and use Yundo all purpose seasoning or vegan fish sauce.
Kalamansi – Kalamansi or Calamansi is a local citrus fruit that is popular in the Philippines. If you can’t find any kalamansi, you can use lemon as an alternative.
Ingredients
Bagoong Mayo
Instructions
First, clean the wings by pulling off the extra feathers left and wash the wings. Slice the pointy tip off the wings and cut the main wings in half. In a large bowl, place the clean chicken wings, add a teaspoon of salt and chopped fresh garlic. Then mix them all together, cover it with cling film and leave it to marinate for at least an hour in the fridge. I left mine in the fridge overnight for the best tasting chicken.
In a bowl, add cornflour, flour, breadcrumbs, egg salt, black pepper, garlic powder and carbonated water (fizzy water). Mix them well until all of the ingredients are incorporated. Take the wings out of the fridge, take the cover off and pour the flour mixture to the wings. Mix them together until all of the chicken are covered well.
Heat the oil where you will fry the wings. Once it’s hot, fry the wings for the first time for 3-5 minutes, take them out and keep them on the side. Do this until you have fried all the wings for the first time. Strain the excess flour left in the oil. Fry the wings for a second time until they turn golden brown for about 8-10 minutes. You should get crispy chicken wings!
To make the Bagoong Mayo sauce, in a small bowl, add mayo, bagoong and kalamansi and mix them well. That’s it!
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