Spiked Fried Chicken
Are you in the mood for chicken? Well, bear with us for the following recipe, as the bird will need a few days of preparation. But the waiting will be more than worth it in the end — once you take your first bite into this beautifully breaded treat, you'll be transported to fried chicken heaven. Colonel Sanders, eat your heart out!
Equipment
- Large Pot
- Casserole Dish
- Baking tray
Ingredients
- 1 whole chicken
- 32 oz plain yogurt
- 5 qts water
- 1 garlic bulb
- 3 oz ginger
- 1 red chili pepper
- 1 green chili pepper
- 1 cinnamon stick
- 1 tbsp peppercorns
- 2 star anise
- 5 cloves
- 1 bunch cilantro
- 1/3 cup salt
- 10 eggs, whisked
- 3 cups bread crumbs
- 3/4 cup corn meal
- 1/3 cup paprika
- 3 tbsp ground coriander
- 3 tbsp sesame seeds
- 1/4 cup salt
Instructions
- Stick about 50 toothpicks in the chicken breasts and legs.Pour the plain yogurt into a large bowl and place the whole chicken inside. Spoon the yogurt over the spiked chicken until it's completely coated and refrigerate overnight.
- Add the water, garlic, ginger, chili peppers, cinnamon stick, peppercorns, star anise, cloves, and salt to a large pot and bring to a boil. Let the stock cool to 150°F and place the marinated spiked chicken inside the pot. Transfer the pot to the refrigerator and let the chicken steep in the stock overnight.
- Take the chicken out of the pot, place it on a baking tray, and remove the toothpicks.
- For the breading, crack the eggs into a casserole dish and whisk well. Combine the bread crumbs, corn meal, paprika, ground coriander, sesame seeds, and salt in a second casserole dish. Dredge the chicken in egg and coat it in the breading mixture until completely covered.
- Heat 2-3 gallons of vegetable oil in a large pot to 350°F and fry the breaded chicken for about 10 minutes.