Crispy Tamarind Fried Chicken
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- 1 lb
- chicken wings
- 1 1/2 c
- 1 pkg
- tamarind powder
- panko bread crumbs
- 1 Tbsp
- parsley flakes
1Boil all the pieces of chicken wings in the boiling liquid in a pot. Boil until all the liquid evaporates.
2Strain the chicken and let it cool down for about 5 minutes.
3Bread each piece of chicken wings. Dip in flour, eggs and panko breading with parsley flakes, consecutively.
4Deep fry the chicken pieces in a regular pan or a deep fryer.
5Make sure the temperature is 350 degrees if using a deep fryer. This may be a little tricky when using a regular pan. (I usually splash some water in the oil when I think the oil is hot enough. When it sizzles, that's how I know the oil is ready. It's weird I know but it's just my style ).
6Once the chicken pieces are golden brown and crispy, take out from fryer/pan and place in a platter with paper towels. Serve hot and enjoy.