Image via Haneen Yousef/The DZSH Group
Ever since I was a kid, I’ve loved fried chicken. It’s just one of those comforting foods that you can eat on a warm and cold day and enjoy equally. My mom always came up with innovative ways to make fried chicken super crispy and it was crazy to my younger self.
Now, my mom has an egg allergy and I have a dairy allergy, so it’s really hard to find good, crispy fried chicken that doesn’t involve any one of those two things. So, my mom experimented and found a way to make the crispiest fried chicken I’ve ever eaten, all without dairy or eggs. You could never tell!
Steps:
*Recipe per 2-3 kilograms of chicken (strips, wings, drumsticks, etc.)
In a bowl, add:
- 2-3 kilograms of chicken
- 1/4 cup vinegar
- 2 tbsp lemon
- 2 tbsp olive oil
- Salt to taste
- 4 tbsp garlic powder
- 1/2 tbsp ginger
From here, you can add water, plastic wrap-it, and put it in the fridge for a couple hours to a day. Or let the chicken marinate on its own for at least half an hour before frying it.
For the flour mixture, add:
- 5 cups flour
- 2 cups cornstarch
- 1 tbsp cumin
- 3 tbsp garlic powder
- Salt to taste
- 1/2 tablespoon ginger
Mix that together and then prepare a bowl on the side with cold water and ice. Take the chicken and cover it thoroughly with the flour mixture, being sure to cover the entire piece. Then, take it and dip it for three seconds in the bowl of water. Afterwards, take the chicken out and shake it slightly to get all the excess water out instead of tapping it with a napkin or towel. Then put it in the flour mixture once more. Don’t take this step lightly and press that chicken into the flour like you mean it. Make sure that the flour is truly all over the chicken so it’s crunchy after being fried.
Now, on the stove, heat some oil to a boil. I used Mazola brand corn oil. I don’t know if it would necessarily make a difference if you fry the chicken with a different oil but I know that corn oil works for this recipe.
After ten minutes of the chicken in the oil, set the heat on the oil to be a little over medium until the chicken turns golden brown. Then, take the chicken out and place it on a cooling rack so all the excess oil drips out.
After that, your fried chicken is done! This chicken paired greatly with some hot sauce or ketchup. But, if you’re a Midwesterner like me, you know it goes best with ranch ;).
It’s so flavorful and probably the crunchiest fried chicken I’ve ever had. The perfect thing about this recipe is that it is super allergy friendly with it being both dairy-free and egg-free. I totally recommend this recipe. If you do try it, let us know in the comments below!
For videos showing off this delicious chicken:
