The fried chicken I make here in the UAE is unlike the fried chicken I grew up with in Texas. The fried chicken we are used to is batter-dipped and deep fried.
This fried chicken recipe starts off by boiling the chicken with spices and then draining the chicken, but keeping the stock, and then frying the chicken until golden brown. I use small chickens because I find them to be very tasty when cooked. You could use a large chicken but I suggest that you cut it up into fours and then proceed to boil.
Here is the recipe:
2-3 600 grams chickens
2 tablespoons tumeric powder
1 dried black lemon, poked
5 cardamon pods partially opened
7 black pepper balls
1 tablespoon whole cinnamon bark
2 tablespoons salt
Throughly wash the chickens inside and out. Place in a very large pot. Add enough water to cover the chickens. Bring to a boil. When the water starts boiling remove the accumulating scum.
Add all of the remaining ingredients.
Boil until the chicken is done, about 45 minutes.
Remove the chicken from the stock. Place the chicken in a colander/strainer.
In a frying pan add about 1 cup or more oil. Heat and then carefully add the chicken, one at a time, and lightly fry the chicken until golden brown on all sides.
Drain on paper towels and keep warm.