Easiest Way to Tips Delicious WET FRY CHICKEN

Easiest Way to Tips Delicious WET FRY CHICKEN Delicious, fresh and tasty.
WET FRY CHICKEN. Kienyeji chicken that is wet fried. Knowing how to cook the best kienyeji chicken wet fry is important especially if you are hosting parties and want to impress your guests. Another staple and kenyan favourite is our very tasty mukimo, mutura and nyama choma Let me bring those of us who are not Kenyans up to speed on what kienyeji chicken is.
This is the crispiest, spiciest, homemade fried chicken I have ever tasted!
It is equally good served hot or cold and has been a picnic favorite in my family for years.. then dip in the dry mix.
Shake off excess and dip in the wet mix, then dip in the dry mix once more.
You can have WET FRY CHICKEN using 5 ingredients and 3 steps. Here is how you cook it.
Ingredients of WET FRY CHICKEN
-
Prepare 1 of chicken.
-
You need 3 of large Tomatoes.
-
Prepare 2 of large Onions.
-
It’s 1 piece of Ginger.
-
You need 1 clove of Garlic.
Oil temperature is the key to amazing fried chicken.
This temperature range will cook the chicken through without burning the crust.
There's a lot to love about fried chicken.
First, there's that hot, crunchy, shatteringly crisp crust, fried to golden-brown perfection.
WET FRY CHICKEN instructions
-
Boil your chicken until tender. Then add the onions and fry to get the golden brown colour.add the capsicum, grated garlic and ginger..
-
Add the Tomatoes, bring them to simmer for five minutes.
-
Serve with ugali.
Once you get through that, you're rewarded with super juicy.
Once the chicken has been dried out, we are ready to lightly coat the chicken with the dry mix to remove the moisture from the skin even more from the starch and so that the wet batter will have something to actually cling on to and not just wick off the slippery skin.
Learn how to cook chicken wet fry Kenyan style which is a popular dish often served at local restaurants and homes in kenya.
Getting the batter just right makes all the difference when it comes to deep-frying fish or chicken.
Too thick and it's like biting into nothing but fried flour, but too thin and it falls apart in the hot oil.