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Fried Chicken - Chef Recipe by Louis Li

Fried Chicken - Chef Recipe by Louis Li


500g free-range, organic wings and drumsticks
750mL your choice of oil for frying chicken
6 cups premium plain flour
3 Tbs salt
2 Tbs garlic powder
3 Tbs freshly ground black pepper
2 cups spring water


Preheat the oil in either a deep pan on the stove, or a deep fryer heated to 190 C.

Mix flour, salt, garlic powder and black pepper in a large bowl. Separate into two bowls.

Add spring water to one bowl and mix thoroughly. Place the chicken in this bowl and dip until coated.

Take the coated chicken and place it into the second bowl and aggressively push the flour mixture into the chicken, until it is thoroughly coated, to make sure it will be crunchy.

Place chicken pieces in hot oil and fry for 8 minutes. Air cool for 5 minutes, then refry for a further 3 minutes.

Check the temperature of the chicken, if it is 75 C it’s good to go.

Plate the crunchy chicken with chips and your favourite sauce.

Recipe provided by B One Restaurant