Fried chicken is the fast food which gets consumed widely all over the world. This fried chicken of mine is my attempt on the popular brand Al Bake broasted chicken. I spent my childhood in Saudi Arabia and this is the only place where I have seen Kentucky fried chicken taken over by someone else.
Childhood days I enjoyed this broasted chicken and I preferred it more than KFC. Seven years back when I visited my parents, I was craving for this chicken. My hubby and kids also were eager to have this fried chicken. Alas!!!!! it was not the same as before. We were all disappointed as it tasted like a common cafeteria fried chicken. It is then that I rolled up my sleeve to take a go on this dish.
I started off with different ingredients reminiscing that old flavor of the fried chicken which I had during my high school years. Years of trials and tribulations yielded this fried chicken which my family says is tastier than KFC. Marination is the key to the success of this dish. Balancing the flavors in the right amount is the catalyst. I suggest you use deep fryer for making this dish which helps in getting the perfect textured chicken.
“Broasting” is a trademarked term for frying chicken, potatoes, and other food in a pressure cooker using equipment and ingredients obtained under license from the Broaster Company of Beloit, Wisconsin. More broadly speaking, pressure frying is a technique for frying foods in oil under pressure, which is intended to seal the surface of the food and hold in its natural moisture while producing a crisp exterior.
Pressure frying can be attempted at home using special equipment. The manufacturers of pressure cookers, however, do not recommend using them as pressure fryers. Manufacturers specifically advise the user not to put more than ¼ cup of oil in a pressure cooker, which is less than needed for frying. Use of a large amount of oil under high heat can damage the pressure seal of the lid and lead to the escape of steam or hot oil. A few companies manufacture units specifically designed to contain hot oil under pressure, and only these pressure fryers should be used at home.
If all goes well, the cooked product will retain less than half as much oil as food cooked in a conventional open fryer. It is believed that this occurs because natural moisture escapes through the oil in the form of steam in conventional frying. In pressure frying, steam is locked into the fry pot, and natural moisture is forced to stay inside the food, which also prevents oil from getting in and producing a greasy product. Beck Sales Company, which makes the Fagor Classic brand of pressure fryer for home use, says its fryer will produce chicken with 44 percent more moisture than open-fried chicken, with 40 to 70 percent less fat and fewer calories
While chicken is the best-known product in broasting or pressure frying, other foods can also be cooked in the same type of unit. Broaster Company provides its licensees with recipes, cooking instructions, coatings, seasonings, and marinades for potato wedges, catfish, pork chops, ribs, fish, shrimp, and mushrooms, among other items. While pressure frying normally uses fresh food, frozen items can also be pressure fried successfully. The finished chicken product should have a crispy, golden-brown exterior and should be tender and juicy throughout.
Stating the above reasons, deep fryer is the best option for making this dish. Always use fresh oil and never re-use it which helps in getting a low oil, crispy and moist fried chicken in the end.
Wash and dry the chicken which are cut into large pieces.
In a mixing bowl, add all the ingredients except the all purpose flour.
Whisk to combine. coat he chicken pieces inside out.
Referigerate over night or minimum eight hours.
Mix up all purpose flour and salt.
Coat the chicken pieces with the flour.
Deep fry in hot oil at 200 degree centigrade for 6-8 minutes.
Serve hot with coleslaw, ketchup, bun and garlic sauce.