Crispy Crunchy Zinger Fried Chicken

®This is a RAS signature Recipe©

Zinger is a name synonymous with the best crunchy crispy coating for fried chicken. Here is RAS’s very own version of super yummy Crispy Crunchy Zinger Fried Chicken! So crisp on the outside while being tender and bursting with flavour on the inside!

The Recipe Intro↓ has more information, related links as well as the same Recipe Video. If you’d like to check it out. Scroll below for the recipe.

♦Prep time:20min ♦Cook time:15min ♦Marination 4hours up to 24 hours ♦Yield: (5 servings)

You can strike through ingredients, as you prep them, by clicking on the ingredient.

Ingredients:

Boneless and skinless Chicken Thigh / Leg portions		1 Kg
Sunflower Oil (for deep frying)		As needed
Self Raising Flour		4 cups
Mild Chilli powder		2 tsp
Onion powder		2 tsp
Garlic powder		2 tsp
Black pepper powder		1 tsp
Mixed dry herbs (1 Tbsp Tarragon, over half  Tbsp Parsley, and less than half Tbsp Thyme - use less thyme  than other herbs or it tends to be too strong.)		2 Tbsp
Salt (to taste)		1 1/4 - 1 1/2 tsp
Egg		1 large

For the Buttermilk Marinade:

Thick Buttermilk		3 cups (1 cup=240mls)
Garlic powder		1 tsp
Mild Chilli powder		1 tsp
Paprika		1 tsp
Black pepper powder		1 tsp
Ground Cumin		1/2 tsp
Ground Cinnamon		1/8 tsp
Hot sauce/ Tabasco sauce		2 tsp
Salt		1 1/4 tsp

Method:

1. Rinse the chicken boneless chicken pieces and drain thoroughly OR  pat dry with paper towels. For the boneless leg-thigh portions, trim off any of the yellowish excess fat as well as dark chunks of meat on the bottom side. Then cut the pieces into approximately, even-sized, “squarish” pieces.
2. Marinate: In a wide bowl, use a whisk to combine the buttermilk(3cups) with, garlic powder(1tsp), mild chilli powder(1tsp), paprika(1tsp), black pepper powder(1tsp), ground Cumin(1/2tsp), Ground Cinnamon(1/8tsp), hot sauce/ Tabasco sauce(2tsp) and salt(1 1/4tsp).
3. Add the chicken pieces, turn to coat well, then cover and refrigerate for at least 4 hours. Marinate overnight or up to 24 hours if possible as this will give you super tender fried chicken that bursts with flavor! Remove the chicken from the fridge 30 minutes before frying.
4. Dry Mix: Into a separate; wide, shallow bowl,  measure out and SIFT the flour(4cups). Don’t skip the sifting!  It helps to ensure the Zinger style crunchy coating! 
5. Season the flour by adding mild chilli powder(2tsp), garlic powder(2tsp), onion powder(2tsp), black pepper powder(1tsp), Tarragon-Parley Thyme mix(2Tbsp) and salt(1 1/4- 1 1/2tsp).
6. Use a whisk to mix in the herbs and spices well.
7. Remove the marinated chicken pieces from the batter and place them on a large wire rack over a tray.
8. Remove all but  1 1/4 cups of the batter used for marinating from the bowl and set aside just in case you may need it.
9. Add the egg to this 1 1/4 cup batter in the bowl and mix well. Set aside.
10. Double dip-coating: Take all the marinated chicken pieces (one by one) from the wire rack, and dip them into the prepared flour mixture, till well coated. Return them all back to the wire rack as you coat them.
11. Then, dip all these flour-coated chicken pieces back into the buttermilk-egg mixture, followed by a second coating of seasoned flour. Place them all back onto the wire rack this way.
12. Allow the dredged chicken to sit and dry out a bit while you heat up the oil– ‘only 5 minutes or so’ ..this helps the coating to stay intact- better, during frying. This short resting period helps to get a crunchier texture, as the buttermilk layer soaks up the flour layer, a bit.
13. Time to fry: Heat oil for deep frying in a deep and wide – wok or skillet.
14. Carefully add the chicken pieces, one by one. Do not crowd the pan –  or the temperature will plummet (causes soggy chicken).
15. Fry undisturbed, for about 2 minutes, making sure that the oil continues to bubble around the chicken, at a constant moderate heat. (It should stay at about 170ºC). After 2 minutes, the crust should be strong enough to move gently.
16. Flip the pieces over, then fry for another 2-3 mins until deep-golden and crisp on both sides,  You can flip the pieces over once or twice more.The turning will produce a golden-crisp skin with even color without becoming too dark.
17. Lift the chicken pieces out and transfer them to a tray lined with kitchen paper to drain. Do not put the hot fried chicken directly in a large bowl or container, the air can not circulate and the steam will cause the crust to fall off or soften.
18. Serve hot with fries and coke or use this to make yourself a Zinger style Chicken Burger.

 

Crispy Crunchy Zinger Fried Chicken

 

Notes:

• Although boneless breasts may be used for this recipe, boneless thighs usually give better results. However, the chicken must be very fresh and fat must be trimmed for best tasting fried chicken.  For Bone-in fried chicken we often leave the skin on, however here for the boneless, I recommend removing the skin to clean the chicken better.
• Buttermilk can be made at home. Pour 1 Tbsp of vinegar into the measuring cup and then fill the rest of the measuring cup with milk till the one cup mark.  Then gently stir the mixture and let it sit for about 5 minutes. I recommend using thick buttermilk. You can also substitute with mildly sour thick yogurt, that has been whipped well. I often make buttermilk using a Kefir Probiotic starter at home.  It works really well and gives nice thick buttermilk!
• Self Raising flour can be made at home. Add 2 tsp of baking powder for each 1 cup of plain flour (150g/6oz/). Then, sift the flour and baking powder together into a bowl, to ensure that the baking powder is thoroughly distributed.
• Don’t skip the sifting process for the flour. It always gives a better crust.
• I have tested several combinations of dried mixed herbs for fried chicken. This combination of Tarragon Parsley and Thyme works best for Zinger-style Crispy Chicken. Do not use more thyme or use stronger herbs like Oregano or Italian mixed herbs.. it’s a different flavor altogether.

Key Ingredients: Boneless Chicken, Buttermilk, Flour, Oil, Egg, Salt, Herbs and Spices.

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