Fried Chicken Batter and Breading Mix Recipe

Mochi Foods Fried Chicken Recipe

Ingredients (8-10 servings):

• 1000g marinated chicken pieces (thighs or drumsticks work best for juicy fried chicken)
• 60g Mochi Foods Fried Chicken Batter Mix
• 115g ice water
• Mochi Foods Fried Chicken Breading (as needed for a complete coating)

Directions:

1. Prepare the Batter:
   In a medium bowl, combine the Mochi Foods Fried Chicken Batter Mix with ice water. Mix thoroughly until the batter is smooth and lump-free. The ice water helps the batter maintain a light and crispy texture when fried. Ensure the batter has a slightly thick consistency so it adheres well to the chicken.

2. Coat the Chicken:
   Take each piece of marinated chicken and dip it into the batter, ensuring it's completely coated. Let the excess batter drip off to avoid too much thick coating, which could affect the frying. The batter will give the chicken a crispy, golden exterior while locking in moisture.

3. Apply the Breading:
   After dipping in the batter, coat each chicken piece in Mochi Foods Fried Chicken Breading, ensuring an even layer. Press the breading onto the chicken gently to make sure it sticks well. This step is key to achieving the perfect crunchy texture.

4. Fry the Chicken:
   Heat oil in a deep fryer or large pot to 180°C (350°F). Once the oil is ready, carefully place the breaded chicken pieces in the hot oil.

   • Fry in small batches to maintain the oil temperature, and avoid overcrowding the pan.
   • Fry the chicken for 8-10 minutes or until the outside is golden brown and crispy, and the internal temperature reaches 75°C (165°F).

5. Drain and Serve:
   Once fried, remove the chicken and place it on a wire rack or paper towel to drain excess oil. Let the chicken rest for a couple of minutes before serving. The resting time will allow the coating to firm up, ensuring maximum crunch.

Yield:

This recipe makes approximately 8-10 servings, depending on the size of the chicken pieces.

Pro Tips:

• For best results, marinate the chicken for at least 2-4 hours before cooking, or overnight if possible. A buttermilk or yogurt-based marinade works wonderfully to tenderize the chicken and infuse flavor.

• Always use ice-cold water when mixing the batter. The contrast of cold batter and hot oil creates an extra crispy and light crust.

• Maintain the oil temperature at 180°C (350°F) throughout the frying process. A thermometer is essential to ensure the oil stays at the optimal frying temperature. If the oil is too cold, the chicken will absorb excess oil and become greasy. If too hot, the chicken will brown too quickly on the outside while remaining undercooked inside.

• For an even crispier texture, consider double frying the chicken. After the first fry, remove the chicken and let it rest for a few minutes. Then, re-fry the pieces for 2-3 minutes to get an even crunchier crust.

• If you're frying in batches, keep the finished pieces warm by placing them on a baking sheet in an oven preheated to 120°C (250°F). This prevents them from becoming soggy while you finish frying the rest.

• Feel free to mix additional seasonings into the breading, such as garlic powder, paprika, or cayenne pepper, to add more flavor to the fried chicken.