Double-fried Garlic Chicken

! مرحبا (marhabaa! = Hello!)

Have you ever tried making fried chicken expecting it would be nicely crisp but instead they got soggy within minutes after being fried? I had it all the time until I found out that it has to be fried two times!

The tips is so simple and yet it really does makes a different. The chicken in this recipe was made at night and it stayed crispy until the next morning (I was curious so I left some for breakfast).

Unlike my usual cooking, this recipe is not spicy at all. I made them when we had friends visiting and it was so good so I made them again to munch on while studying (oh well, you know, studying and snacking can never be separated :p)

Notes:

  • I used 2 chicken breast fillets for 2 servings
  • I only coat the chicken into the flour for one time only, but it you want to have it thicker, do it two times.
  • This is also great for bento, but if you want to make it for children who can’t take spices yet, perhaps skip the pepper.

 

I hope you enjoy the recipe in this video.

! مع السلامة (ma’assalaamah! = goodbye! Literal translation: “with safety”).

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s