Nothing excites my kids more when I make fried chicken. I mean…who doesn’t like fried chicken. I don’t make it very often because well, let’s face it…I hate deep frying things. The kitchen always ends up greasy. No, we don’t have an air fryer. I can’t justify purchasing an air fryer because we simply don’t fry enough. I don’t want my kids to only enjoy eating “crunchy” food anyway. My hair often smell like grease too. My kids thought I smell like food walking around. I told Mr. G, if we ever “upgrade” the kitchen, we need to get a range hood and vent that can be easily cleaned and actually absorb the cooking smells. I spend TONS of time at the kitchen and it’s like my office, my playground, my outlet. I won’t mind if he throws in an island too. I think I dreamed about that last night.
Anyway, the chicken… yes… the kids are beyond thrill. They love this salt and pepper chicken. I love salt and pepper anything! The kitchen is not upgraded, but, I can always upgrade the salt and pepper chicken!
I added a well-beloved herb, basil. Decided to fry them. Decision well made. I love roasted seaweed. If you never have it before, try it. This crunchy basil is pretty similar to that and it goes so well with the salt and pepper chicken.
Salt and pepper chicken with crunchy basil (4 servings)
- 1 lb boneless skinless chicken thigh cut into bite-size
- Pinch of sea salt and freshly ground black pepper
- 1 cup all-purpose flour
- 1 tsp of baking powder
- 1 egg beaten
- 2 Tbsp of milk
- 1 cup of fresh basil leaves washed and pat dry
- Oil for deep-frying
- Season the chicken thigh pieces with salt and freshly ground black pepper. Rub with your hand to make sure they coat the chicken evenly. Let it marinate for 30 minutes
- Preheat oil enough to deep-fry the chicken. Place the flour and baking powder in a shallow platter and stir to mix. Place the beaten egg and milk in another shallow platter. Coat the chicken pieces with egg wash and then coat with the flour. Shake off any excess. Fry until golden brown and the chicken is cooked through. Remove and place on absorbent paper towel to absorb extra grease. Keep them warm in the oven while you are frying the rest
- Once you are done frying all the chicken pieces, bring the oil back to hot again, add in the basil leaves. They will sizzle and crisp up pretty quickly. Take care not to burn them. Remove with slotted spoon into absorbent paper towel. Gently scatter the crunchy basil leaves on top of the fried chicken and then season with some salt and pepper again and lightly toss them to mix. Serve immediately and be impressed 🙂