Mummy’s Fried Chicken a.k.a. MFC

PREP TIME

15 mins

COOK TIME

45 mins

TOTAL TIME

1 hour

COURSE

Main Course

CUISINE

American

SERVINGS

5-6

Chicken Marinade Ingredients

• 1 to 1.5 kg Chicken Wings or Drumsticks

• 1/2 cup of milk

• 1/4 cup of cornstarch

• 1 to 2 tsp garlic powder

• 1/2 tsp paprika

• 1 tbsp fish sauce (or to taste)

• 1/4 tsp black pepper (or to taste)

• 1 to 2 tbsp calamansi juice (or lemon juice)

Breading Ingredients

• 1 cup all-purpose flour

• 1/4 cup cornstarch (cornflour)

• 2 to 3 tsp garlic powder

• 1/2 tsp black pepper (or to taste)

• 1 and 1/4 tsp salt (or to taste)

• 1/2 tsp paprika

• a bowl of water - enough to soak the chicken per piece (this is going to be used as a wet agent for the second layer of coating)

Gravy Sauce Ingredients

• 1 cup chicken stock (or 1 cup water and 1 chicken cube)

• 1/4 tsp black pepper (or to taste)

• 2 tsp garlic powder

• 1 to 2 tbsp all-purpose flour

• Drops of soy sauce for colouring

• A bit of sugar to taste

• Optional: 1/4 tsp butter

Neutral Oil for frying

Cooking Instructions:

1. Marinade the chicken by combining the Chicken Marinade Ingredients and set aside for 3 hours or overnight in the refrigerator.

   MAP Tip: For larger chicken pieces such as drumsticks, you can cut the middle part of the drumstick to create an opening for quicker cooking time and to avoid raw meat in the middle part of the chicken

2. Once the chicken marinade is ready, mix the Breading Ingredients in a large ziplock bag.

3. Place each chicken into the bag and fully coat by massaging the chicken with the breading.

4. Shake off the excess breading of each piece of chicken and quickly soak it in the water bowl. Then, do the second layer of coating by repeating step 3.

5. Repeat steps 3 and 4 for each piece of chicken until all coated. Let the chicken rest on a plate or rack while you heat the oil.

6. In a large cooking pan or pot, heat the oil and deep fry the chicken between 7 to 12 minutes (smaller pieces of chicken such as wings - roughly 7 minutes; bigger pieces of chicken such as drumsticks may take roughly 12 minutes to fully cook) until golden brown.

   MAP Tip: Do not overcrowd the chicken per batch to ensure the crispiness of the skin.

7. In between batches of frying the chicken, prepare the gravy by mixing the ingredients and cook under medium fire until it thickens. You can add more water or flour slurry depending on how thick you want your gravy.

8. Enjoy your homemade crunchy fried chicken and dunk it in the goodness of that mouth-watering gravy sauce!