Inspired by the 11-Spice recipe I've watched a few days back from the newest show on Lifestyle Network's Curiosity Got the Chef on cooking the "chicken-that-shall-not-be-named" along with Arroz Caldo Risotto, I once again scoured over the kitchen pantry to see what herbs and spices are available which ultimately leads to this yet another kitchen experiment - my 6 Spice Fried Chicken.
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| 6 Spice Fried Chicken with Garlic Rice and Saute'ed Bitter Melon |
Ingredients
1 k assorted chicken
buttermilk
1 tsp thyme
1 tsp basil
1 tsp garlic powder
1 tsp of cayenne pepper
salt
pepper
Japanese bread crumbs
Procedure:
1. Marinate the chicken into buttermilk seasoned with salt and water for about 30 minutes. This will make the chicken more tender.
2. Mix the rest of the dried ingredients and use it to coat the chicken and you're ready to fry!
I wanted to try the 11 spice version but obviously, my herbs are not complete so I have to work on what's available. But it did turned out really tasty and flavorful. I will definitely be cooking this recipe again.
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| my newest kitchen sidekicks :) Variation of Dried Herbs from McCormick |
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