Breadcrumbed Fried Chicken

Published: 01/06/2010 by gourmet traveller

I’ve called this B’s Fried Chicken but it’s actually something his Dad used to make for him and his sisters when they were little. He has fond memories of clutching onto the bone (the thighs are partly deboned so that they resemble chicken lollipops) and chomping away greedily on the fried chicken. He’s all grown up but still loves it (even if he now has to make it himself!), and I must admit it’s pretty darn good.

B’s Fried Chicken
serves 2

8 chicken thighs
1-1 1/2 cup breadcrumbs
2 spring onions (green parts only), thinly sliced
1 tsp ginger, finely chopped
2-3 cloves garlic, minced
2 eggs, beaten
1 1/2 tbsp white wine vinegar
vegetable oil (for frying)
freshly ground black pepper
sea salt

Carefully start deboning the chicken, working the meat away from the thigh bone with the blunt edge of a knife but leave one end of the bone still attached to the thigh.

Combine the chicken thighs with the ginger, garlic, spring onion, vinegar and a generous sprinkle of salt and pepper. Leave to marinate for 15-20 minutes.

When you are ready to fry, dip into the beaten egg, then coat with breadcrumbs, making sure you press well so the chicken is properly coated.

Heat the oil (about 2-inches deep) in a wok or deep pan, then fry the chicken in batches until golden and cooked through, about minutes on each side. Remove and drain on paper towels and repeat with the remaining chicken.

Pick up with your fingers (when cool enough!) and enjoy. It doesn’t need any sauce as it’s so tasty as is, but if you fancy some then chilli sauce or ketchup would do nicely. Oh, and be sure to wash it down with an ice cold beer!