CHILLI'S COPYCAT COUNTRY FRIED CHICKEN | A Quick & Easy, Budget Recipe

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess with fewer calories.

vegetable oil

🥗Healthier: canola oil

💰Cheaper: peanut oil

Canola oil is healthier while peanut oil is often cheaper.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber, while all-purpose is more economical.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are convenient and cheaper, but fresh adds flavor.

Mallet the chicken breast to a thickness of about 0.75 to 1 cm.

Use a mallet to gently pound the chicken, starting from one edge to avoid splitting.

Prepare a batter by mixing about a cup and a bit of flour.

Remove half of the flour mixture for double coating later.

Add milk to the remaining flour mixture to create the batter.

Taste the batter to check the salt content before adding an egg.

Once satisfied with the salt, add an egg to the batter.

Lightly season the chicken with black pepper and salt before coating.

First coat the chicken with flour to help the batter stick.

Double coat the chicken with the batter mixture.

Place the coated chicken on a rack over a tray to catch excess flour.

Heat oil in the fryer to about 180 degrees Celsius.

Fry the chicken until beautifully cooked, turning them over halfway through.

Check the chicken after about 30 seconds to see if it needs more time.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens