It’s quite an irony that our Foodie writer, Rian Farisa is not well versed in the kitchen. Chef Maya drags her into her kitchen and teaches him a fun and easy way of cooking Southern fried chicken and pancakes.
Some of you may know that the classic fried chicken we all know today is inspired by the style of fried chicken that originates in the Southern United States. Recipes were popularized throughout the United States by African-Americans many decades ago, and
then KFC’s Colonel Sanders took it a step further and popularized it around the world.
Of course you will instantly remember how wonderful fried chicken’s taste is – flavorfully marinated, moist on the inside, and golden and crispy on the outside. My favorite version of fried chicken needs to be marinated for a minimum of 24 hours and then paired with a fluffy homemade pancake.
Rian was a perfect guinea pig! Funny that he is a big foodie and is involved in food writing but rarely cooks at home. This recipe will surely encourage him to try cooking for himself at home and I do hope that you guys get inspired to cook too.
Just remember to marinate the chicken properly in the fridge. You can marinate it longer provided that your fridge is good enough to ensure that the chicken won’t go bad. The longer you marinate the chicken, the more flavorful and tasty. I even sometimes marinate it for up to 48 hours. Next, after the deep-frying, I finish it off in the oven so that it gets cooked thoroughly.
Lastly, when making your pancakes, make sure to whip the eggs vigorously so that they become fluffy. You can also use the pancake recipe to make waffles, if you desire. Once done, assemble your fried chicken on top of the pancake and drench it all with the brown sauce. Nice! Now it’s time to dig in! Be sure to try this at home and enjoy the cooking!
FRIED CHICKEN AND PANCAKE
Serves: 1 to 2 people
1 1/2 cup all purpose flour
3 1/2 tsp baking powder
1 tsp salt
1 tsp sugar
1 1/3 cup milk
3 tsp butter, melted
1 cup milk
1/2 cup cream
1 tbsp yogurt
to taste salt and pepper
to taste fresh thyme
to taste dry chili
1 whole chicken (portioned into 8 pieces)
- Put all the marination ingredients into a bowl, mix it well, and put the chicken cuts into it. Bath the chicken well with the mix, wrap the bowl, and refrigerate for at least 24 hours.
- After 24 hours, prepare the pancake also. Put all the pancake ingredients into a different bowl and whip it vigorously until there’s no more lump. This will make the pancake fluffier.
- Prepare the chicken. Bread it well in flour then egg yolks and then flour again. Meanwhile, fire the skillet and ready the cooking oil for deep-frying.
- Deep-fry the chicken until golden and cook it a bit longer or alternatively, you can finish it for a few minutes in the oven to ensure the chickens are cooked thoroughly. I like to put extra black pepper when the chickens are swirling inside the hot oil.
- While at it, you can also prepare the pancake on a different skillet. Oil it a little but rotate it in different angles so the oil will be equally spread. Ready the pancake batter.
- Pour the batter evenly all over the round skillet and cook it.
- After you’re done with both, plate the pancake first and stack it with the fried chickens. You can choose your own sauce for this one, for instance, a ready to use gravy is always a good choice.
- Lastly, I decorated the fried chicken with scallions for an Asian touch and bread crumbs. Feel free to put your signature touch into it. Enjoy!
Featured in THE FOODIE MAGAZINE June 2014 edition
Download it for free here via SCOOP!
Photos by: Dennie Benedict