{"id":20478,"date":"2022-07-14T11:10:00","date_gmt":"2022-07-14T09:10:00","guid":{"rendered":"https:\/\/bistrobadia.de\/harissa-fried-chicken\/"},"modified":"2024-01-30T05:18:48","modified_gmt":"2024-01-30T04:18:48","slug":"harissa-fried-chicken","status":"publish","type":"post","link":"https:\/\/bistrobadia.de\/en\/harissa-fried-chicken\/","title":{"rendered":"Harissa Fried Chicken"},"content":{"rendered":"\n

Crispy and juicy Harissa Fried Chicken<\/strong> is the latest creation I’ve been able to incorporate the spicy spice paste<\/strong> into. Because as soon as I get to know new spices or pastes that I like, I want to mix them straight into every recipe! I was Harissa<\/strong><\/a> was already familiar to me, but there are so many different pastes and dry spice blends that I first had to try my way through to find the right one for me. I like it spicy! And there are some pastes that are less spicy – but taste a bit smokier<\/strong> or saltier<\/strong>.<\/p>\n\n\n\n

Crispy on the outside, juicy on the inside – the challenge with fried chicken<\/strong><\/h3>\n\n\n\n

Have you ever made fried chicken<\/strong> yourself? In your imagination it’s super elaborate and above all… you’re standing in front of a pot with hot oil and it smells everywhere! But in practice, all you have to do is mix up a great marinade, let the chicken soak in it, then lovingly roll it in flour and finally fry it until golden brown. And the fresher the oil, the less it smells in the house. Windows and extractor bonnets can still be opened and turned on.<\/p>\n\n\n\n

Why chicken thighs<\/strong> and not chicken breast fillet<\/strong>? Of course you can also use the fillet. Personally, however, I prefer to use chicken thighs, even with the skin on. Because the meat is more tender than the chicken breast. And the yoghurt marinade<\/strong> makes the meat extra tender<\/strong> and juicy<\/strong>. The longer you marinate your chicken pieces, the better they take on the spiciness. That’s why I like to marinate them overnight and bread them the next day. That way, the fried chicken becomes nicely aromatic.<\/p>\n\n\n\n

The breading<\/strong> provides the crunch and everyone feels it differently. That’s why you should try out different breadings. That’s what I did. I tested wheat flour<\/strong> and Pankow<\/strong> and both turned out crispy chicken. You can also mix flour and starch<\/strong> or use plain breadcrumbs<\/strong> instead of pankow. My favourite, however, is the simple flour breading for the harissa fried chicken.<\/p>\n\n\n\n

Dip, stipp, hurray – lemon mayonnaise<\/h3>\n\n\n\n

For me, fried chicken always needs something to dip, dip or dip! As a big fan of mayo, I make it easy for myself and simply mix some lemon juice and zest into the cream and the lemon mayonnaise<\/strong> is ready! The citrus note brings acidity into play and balances the flavours. You can also drizzle some fresh lemon juice over your Harissa Fried Chicken pieces!<\/p>\n\n\n\n

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Recipe for Harissa Fried Chicken<\/h3>\n\n\n
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