American style fried chicken cutlets are better than Kentucky Fried Chicken recipe, crunchy and slightly spicy, served with our spicy Thai sriracha sauce. Bread made with flour and a secret ingredient that allows for a crunchy texture that I reveal to you below in my article.
°Pieces of chicken cutlets, thighs or breasts (boneless and skinless)
°1 teaspoon coriander seed powder
°1.5 tablespoons smoked paprika
°Half a teaspoon of cayenne pepper
°1 teaspoon onion powder
°½ teaspoon garlic powder
°Half a teaspoon of white pepper
°1 teaspoon baking powder
°2 teaspoons salt
°2 bay leaves
°Half a teaspoon of brown sugar
°1 cup of milk
°2 eggs, lightly beaten
°120 grams of flour
°80g cornstarch (maizena)ù
In a salad bowl, mix together the spices (cilantro, smoked paprika, cayenne pepper, onion powder, garlic powder, salt, white pepper and brown sugar).
Spread the chicken pieces well by placing them between two plastic wrap.
Sprinkle the surface of the chicken pieces with two tablespoons of the spice mixture and cover them well with this preparation.
Keep the rest of the mixture.In another bowl, pour the curd (Lben), 2 beaten eggs, 1 teaspoon salt and the mashed bay leaf between your fingers. Mix everything well.
Add chicken pieces and cover with the marinade. Cover the bowl and put it in the fridge for at least two hours.Heat the frying oil (its temperature should reach 170°C).
Prepare the breadcrumbs by mixing the flour, cornstarch (maizena), baking powder and the reserved seasoning mixture.
Remove the chicken pieces from the milk and egg mixture and cover with the seasoned flour bread. You can choose to cover each chicken piece twice (the choice is yours).
In the photos, the chicken nuggets have been wrapped twice.
Fry the chicken pieces in groups of 2 or 3 at a time until golden brown.
Strain and place on a wire rack to maintain a crisp surface.Serve immediately with hot sriracha or any other sauce.