Crispy chicken wings Dutch fried
As I mentioned previously I’m a big fan of chicken I thought it would be remiss of me not to give you my all time favourite recipe. This isn’t some traditional Dutch recipe, just a pun on the fact I now live in the Netherlands.
As much as I like fried chicken I’ve never been a fan of KFC, I think I’ve sampled their fare probably twice in my life, which is more than the number of times I’ve set foot in a McDonalds. Not something I’ll be repeating again. I’m not anti fast food joints, but the indigestion really isn’t worth it.
Fast food is all well and good but making it in the comfort of your own home with ingredients that you know where they came from is even better. The only thing fast about this recipe is how quickly you eat it as it’s so tasty, but it is worth the marinading time!
Allow yourself 2 days to make this with marinading and brining.
1 dessert spoon dried oregano
1 teaspoon ground pepper
2 teaspoons salt
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 tsp pimenton
1 teaspoon aromat
2 tablespoons corn flour (corn starch) or wheat flour
1 tablespoon coarse polenta
10 Chicken wings or 5 boneless thighs halved
1 litre brine solution (10g salt dissolved in 1l water)
400ml buttermilk to marinade
Oil for frying
The day before marinade the chicken in the brine solution for 6-8 hours or so to give it some flavour.
Then marinade the chicken in buttermilk overnight, this helps to tenderize the chicken
Mix all the dry ingredients together in a freezer bag, add the chicken to the bag and closing the freezer bag shake to coat the chicken.
Deep fry at 180 celsius for at least 10 mins, till crispy on the outside
They also can be shallow fried, turning often and quickly for 15 minutes which will crisp the outside or fried for 2-3 minutes on each side and then finished in a moderate oven (180 celsius for 15 – 20 minutes)