I’m a Texas gal, born and raised. Raised in a culture that is the crossroads between the West and the South, southwestern, ranchero if you will. I consider myself a proud Texican who still loves Selena and was probably sucking jalapeños out of a bottle by age 2.
If you claim to be a Texan, there are four recipes that you must master early on, fried chicken, chili, tacos and bbq, specifically brisket, juicy not dry, and ribs. Honorable mention to sun tea, bbq sauce, pecan pie and homemade biscuits.
So in honor of my Southwestern roots, I put together this, as healthy as possible, fried chicken recipe.
Now, I must inform you that Texas styled fried chicken is slightly different from ‘southern style.’ Southern style has a softer skin when fried, sort of like KFC. And Texas style, the skin of the chicken after fried has a golden crispy texture.
You can serve this with your choice of sides. We had mixed greens and Zataran’s dirty rice.
Healthy-ish Texas Fried Chicken
- deep fryer
- 14 -15 pieces Chicken wings
- 4 cups coconut almond milk unsweetened
- 2 large eggs
- 2 cups self rising flour
- 1 juice from large lemon
- 1/2 tbsp smoked paprika
- 1 tsp ground turmeric
- 1 tsp black pepper
- 1 tsp sea salt
- 1 tsp cayenne pepper
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp garlic powder
- 3/4 gallon canola or sunflower oil for deep fryer
- In a large bowl, whisk eggs and milk together. In another bowl, mix seasonings with the chicken. Toss the chicken until all pieces are fully covered in the seasonings. Then pour milk/egg mixture to bowl, loosely cover with aluminum and place in the refrigerator for an hour.Clean bowl that had the milk mixture in it and dry. Pour the two cups of flour inside. Remove chicken after an hour. Pour oil into deep fryer or cast iron skillet. Heat until hot (test hear with a pinch of flour- it should bubble). If using a deep fryer, set the temp at 325°F.Roll 6 Wings in the flour. If using a deep fryer, place the four pieces into the large tray, then drop it into the hot oil. Cook for 5 1/2 minutes then turn the chicken to the other side and cook for another 5 1/2 minutes. For each batch, cook both sides for 5 1/2 minutes (I got this down to a science so take my word for it).After each batch is cooked, put in a clean dry bowl that has several sheets of paper towels to drain the excess oil. Make sure to sprinkle a pinch of sea salt over each batch once you place them in the bowl. The salt settles on the skin, giving the chicken an extra slightly salty bite.Serve with choice of sides