Fried chicken is eaten at least once a week at our home and typically made with a simple combination of turmeric, ground chilies, salt and pepper. Chicken that is seasoned with turmeric, ground chilies and salt will have just that touch of savory spice and help it to stay juicy. The turmeric is also going to bring forth that appealing golden brown color you want in a perfect fried chicken. I usually use a whole chicken, then cut it up into 12 pieces, since, as we know, any spicing works best when the meat is cut into small pieces.
1 (4-pound) whole chicken, cut into 12 pieces
1 ½ teaspoons ground turmeric
1 teaspoon ground chilies
½ teaspoon freshly ground pepper
2 teaspoons kosher salt, or to taste
Canola oil for deep frying
- Put the chicken pieces in a large bowl and sprinkle with the turmeric, chili powder, pepper and salt. Rub the chicken thoroughly with the spices. Cover and refrigerate for at least 3 hours before frying or preferably overnight.
- Heat 4 inches of oil in large wok or a deep skillet over medium-high heat.
- When the oil is hot (you may test the oil with a chopstick, if the oil bubbles around the stick that means the oil is ready), add the chicken, a few pieces at a time, without overcrowding the wok. Cook for 12 to 15 minutes until thoroughly cooked and golden brown. Drain on paper towel and repeat with the remaining chicken pieces, taking care to bring the oil back to the appropriate temperature before each batch. Serve hot.