Crispy Juicy Fried Chicken with Homemade Gravy
About this recipe
Crispy Juicy Fried Chicken is a classic comfort food that never fails to impress. This recipe takes it up a notch with a flavorful brine that ensures the chicken is juicy and tender, while a crispy coating gives it that satisfying crunch we all crave.
In this video, Onyok Kokok shares his method for achieving perfectly fried chicken, complete with a homemade gravy that complements the dish beautifully. The brining process is key here, enhancing the chicken's flavor and moisture.
Ingredient notes
- The quantity of chicken can vary from 2000 to 4000 grams depending on your preference.
- For the pre-breading rub, use 1 tablespoon of garlic powder per kilogram of chicken, which is optional but recommended.
- Paprika is optional; you can also use 1 teaspoon of atsuete powder for color in the breading.
Tips from Onyok Kokok’s video
- Make sure to let the brine cool before adding the chicken to avoid cooking it prematurely.
- Pat the chicken dry after brining to ensure the breading adheres well and stays crispy during frying.
- Fry the chicken in batches to avoid overcrowding the pan, which can lower the oil temperature and affect crispiness.
Good to know
- How long should I brine the chicken?
- Refrigerate the chicken in the brine for at least 1 hour, preferably longer for better flavor.
- What is the purpose of the cornstarch in the breading?
- Cornstarch is added for an extra-crispy coating.
- How do I make the gravy?
- Melt butter and oil in a saucepan, whisk in flour to create a roux, then gradually add water while stirring, along with beef Knorr cubes, black pepper, garlic powder, and sugar.
- What if I want to make a smaller batch?
- For 1 kg of chicken, adjust the brine to 750 ml total and the gravy to approximately 2 cups.
No life story here — the video and the recipe are the whole point. All credit to Onyok Kokok: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Prepare the brine by boiling 500 ml of water with rock salt, sugar, garlic, ginger, bay leaf, and black pepper. Let it cool.
- 2
Once cooled, add 1 liter of cold water to the brine mixture.
- 3
Submerge the chicken in the brine and refrigerate for at least 1 hour, preferably longer for better flavor.
- 4
In a separate bowl, mix the ingredients for the pre-breading rub: garlic powder per kg of chicken.
- 5
Prepare the breading by combining all-purpose flour, cornstarch, garlic powder, paprika, baking powder, black pepper, and salt in a bowl.
- 6
Remove the chicken from the brine and pat it dry. Rub the pre-breading mixture onto the chicken pieces.
- 7
Coat the chicken in the breading mixture, ensuring an even layer.
- 8
Heat oil in a deep frying pan over medium heat. Once hot, carefully add the coated chicken pieces.
- 9
Fry the chicken until golden brown and cooked through, about 10-15 minutes depending on size. Remove and drain on paper towels.
- 10
For the gravy, melt butter and oil in a saucepan, then whisk in flour to create a roux.
- 11
Gradually add water while stirring to avoid lumps. Add beef Knorr cubes, black pepper, garlic powder, and sugar. Stir until thickened.
Heads up — we had to guess a little:
- The quantity of chicken is inferred based on the range provided in the ingredients.
Credit where it’s due: this recipe was transcribed from Onyok Kokok’s original video on YouTube. Follow them there — it’s their dish.
Are you Onyok Kokok? Claim this page or ask us to take it down. Your call, always.
