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!
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.