Tarragon Deep-Fried Chicken --- The Crispiest, Most Tender & Juicy Deep-Fried Chicken Ever!
Recipe type: Chicken
Today we’re making crispy tarragon deep-fried chicken. The manner in which this dish is prepared results in a juicy, super-tender chicken with tons of flavor and an aroma that will have your guests clamoring for more and more.
For the Flavoring
- 6 Chicken Pieces
- 2Tbs Dried Tarragon flakes
- 1Tbs Dried garlic flakes
- 2Tbs Dried chilli flakes
- 30g Softened butter
- 175ml Chicken stock
- 50ml White wine
For the Coating
- 10ml Baking Powder
- 1 Cup Strong white bread flour
- 1 Cup Corn starch
- 1Tbs Himalayan rock salt
- 1.5ml / 0.25Tsp MSG
- 3 Eggs
- 150ml Full cream milk
- Oil for frying
- Today we’re making crispy tarragon deep-fried chicken. The manner in
- which this dish is prepared results in a juicy, super-tender chicken with
- tons of flavor and an aroma that will have your guests clamoring for
- more and more.
- The technique we use is suited for any size batch, but certainly makes it
- much easier for you when making large batches for bigger crowds, as
- the frying time is much shorter than for regular fried chicken.
- Before we begin, please remember to subscribe if you haven’t done so
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- To start, preheat your oven to 200c or 400f.
- Measure out 2 tablespoons dried tarragon flakes, 1 tablespoon dried
- garlic flakes and 2 tablespoons of dried chilli flakes.
- You also need 175ml chicken stock, 50ml dry white wine, and 30g of
- softened butter.
- Pour these all into one jug and mix them all until well combined.
- Place your chicken pieces in a large baking pan and pour the flavoring
- mixture over the chicken pieces. Cover the pan with foil and bake the
- chicken pieces for 80 minutes.
- After 80 minutes, remove the chicken from the oven, carefully remove
- the foil and transfer the chicken to a cooling rack in another pan to
- cool for 30 minutes.
- While the chicken cools, place 2 tablespoons of Himalayan rock salt
- and 1.5ml of pure MSG in your spice grinder. Machine this until you
- have a very fine powder. This will only take a few seconds. The powder
- must be as fine, if not more refined than the flour it is going to be
- combined with. This helps to get a very even distribution of the powder
- through the flour coating.
- In another pan, measure out 1 cup of corn starch and one cup of strong
- white bread flour. Add 2 teaspoons baking powder, and the powdered
- MSG and salt.
- Mix this all until thoroughly combined.
- In a large jug, combine 3 egg with 150ml full cream milk. Whisk this
- briefly and put it aside.
- Use a little of the flour mixture to sprinkle over a large platter. This is
- where the coated chicken will rest before being fried. The layer flour
- prevents the coating on the chicken from sticking to the platter and
- getting damaged.
- To oat the chicken, drop a few pieces of the chicken into the flour
- mixture and mix them around until they are coated.
- Dip them in the egg and transfer them directly back to the flour
- mixture. Dredge these in the flour until well coated. Transfer them to
- the platter to rest before frying, and continue with the remaining
- Heat your oil to 180c or 350f. Fry the chicken pieces in batches for 5
- minutes per batch until crisp and golden. Remove the pieces from the
- oil and drain any excess oil on kitchen paper.
- Allow these to stand for a couple of minutes before serving.
- Here we can plainly see just how moist and tender the chicken is when
- prepared in the manner. In addition, if you’re catering for a large
- crowd, the chicken can be broiled the day before and refrigerated,
- leaving only the coating and frying for the day of the occasion.
- That’s it for today folks, please like, subscribe and share, and we’ll see
- you again real soon.