What’s fake about this fake fried chicken you ask? Well, it’s simple. There’s no deep fryer here. This is a way of getting amazing, crispy results by using a much smaller amount of oil and shallow frying in a pan.
For the coating:
50g plain white flour
1 1/2 tsp fine salt
1 tsp cracked black pepper
1-2 tsp cayenne pepper
2 tsp zaatar
1 tsp fennel seeds
1 tsp coriander powder
1 egg, beaten
4 boneless skinless chicken thighs (about 400g)
Combine all the coating ingredients in a bowl and mix thoroughly. Crack your egg into a separate bowl and beat it until yellow.
Heat a large frying or saute pan over a high heat. Add enough oil to give you around 1mm of it in the pan.
One by one, take your chicken, dip it in the egg wash and then coat it in the crumb. Make sure all the nooks and crannies have coating on them. Carefully lay the chicken in the pan and repeat until all the chicken is frying away. Flip the chicken once it’s browned on one side and then brown on the other. At this point check the internal temperature with a meat thermometer and keep flipping the chicken until it reaches an internal temperature of 79C (175F). Bear in mind that the chicken will keep cooking once you remove it from the pan and the internal temp will rise by two or three degrees centigrade.
Personally I like my fried chicken served on a white bread roll with hot sauce and pickles but it’s totally up to you.
The heat in the chicken comes from the cayenne pepper. It’s powerful stuff so use one or two teaspoons depending on how hot you like it!