Deep Fried Dragon Salt Chicken - How to Make Dragon Salt Chicken at Home!!!
Recipe type: Deep-Fried Chicken
Dragon salt is an extremely versatile and tasty addition to your kitchen. It can be used to flavor roast chicken, grilled kebabs, steaks and pork. In this episode we're making the dragon salt and using it to flavor a batch of crispy deep fried chicken.
For the Dragon Salt
- 10ml Himalayan rock salt
- 30ml Ground black pepper
- 30ml Garlic powder
- 30ml Ground ginger
- 30ml Chilli powder
- 30ml Dried dill
- 10ml Lemongrass powder
- 15ml Smoked paprika
- 10ml Dried basil
- 10ml Celery salt
For the Rest
- Chicken pieces
- Oil for frying
- All-purpose flour
- 4 Eggs
- Combine the Himalayan rock salt, ground black pepper, garlic powder, ground ginger, chilli powder, dried dill, lemon grass powder, smoked paprika, dried basil and celery salt.
- This is the dragon salt. For the purposes of our recipe, we need this to be really fine. To achieve this zap the powder in your spice blender until fine. Transfer the powder to a sprinkle bottle. Store any excess powder in an airtight container.
- Place the chicken pieces in a large roasting tin in a single layer and sprinkle the dragon salt liberally over the chicken. Turn the pieces over and repeat with the other side.
- Place this in your refrigerator for at least 4 hours to marinate.
- Place 2 cups of all-purpose flour in a large mixing bowl. Beat 4 eggs and place these in a large dish. (you may need more flour and eggs depending on how many chicken pieces you are coating)
- Take some of the flour and sprinkle this over a large platter. This is where the coated chicken will set, and the flour prevents the chicken coating from sticking to the platter.
- To coat the chicken, dredge the chicken in the flour. Dunk the chicken in the egg to wet all of the flour. Return the chicken to the flour to get a good solid coating. For the double dip, return the chicken to the egg to wet all of the flour, them back to the flour to get a good thick, solid coating. Transfer the chicken to the platter and continue with the remaining pieces. Allow the coating to set for 20 minutes.
- Half fill a large pan with oil and heat this to 160c or 320f. Fry the chicken in batches for 20 minutes per batch, turning once, halfway through.
- Remove the chicken from the oil and drain any excess on kitchen paper before serving.