Hing Fried Chicken

KFC, Popeyes, and your grandmother all have their secret recipe of herbs and spices for fried chicken. So did my mom. Pepper, L***ys seasoning salt and paprika… as I remember, anyway. Fried chicken night was the best. Next to spaghetti night, also the best. Alas, there are times you may want to change up the taste of your grandmother’s fried or grilled chicken. Try this:

  • 1/2 tsp coriander
  • 1/2 tsp garlic powder
  • 1/2 tsp hing (asafetida), may substitute onion powder
  • 1 tsp ground mustard powder
  • 1/2 tsp paprika
  • 1/2 tsp rubbed sage
  • 1/2 tsp thyme
  • 1/2 tsp salt if you need it.

Grind spices together in a mortar, set aside.

Fried Chicken: Beat 1 egg in a bowl. Place flour or bread crumbs in a second bowl. Dip pieces of chicken in egg, then coat with flour or bread crumbs. You may have your favorite way of coating your chicken, so by all means use that.

Preheat the frying pan with a light cooking oil like canola (in my opinion, this is a rare time I would not use olive oil), and then add the UNSEASONED, coated chicken pieces to the pan. With your fingers, pinch small amounts of your seasoning mix from the mortar and sprinkle on each piece of chicken. Repeat the process after turning the chicken, sprinkling the other side. Cover and cook, removing the lid several minutes before serving to vent steam and reduce water from the pan. Once the bottom of the pan is just sizzling oil, remove from heat and serve. OR fry the chicken with your know-how.

Grilled Chicken: Sprinkle season on each side of each piece of chicken, then grill however you prefer.

I titled it Hing Fried Chicken because I have never heard of hing, but wow! is it tasty.

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