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Family recipe · Lunch, dinner

Fiji’s Chicken

Photograph of the finished dish Photograph of the finished dish
Photograph of the finished dish Photograph of the finished dish

Background

This family-style recipe uses a simple seasoned flour batter and a shallow fry. The light frying gives the chicken a golden crust while using less oil than deep-fried chicken; the name “Fiji’s Chicken” is retained here as requested.

Ingredients

  • 700 g boneless, skinless chicken thighs, cut into strips
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 120 g all-purpose flour
  • 1 teaspoon baking powder
  • 180 ml cold water
  • 120 ml neutral oil, plus more as needed
  • Lemon wedges

How to cook

  1. Pat the chicken dry and season with salt, pepper, and paprika.
  2. Whisk flour and baking powder, then add enough cold water to make a batter that lightly coats a spoon.
  3. Heat 5 mm of oil in a skillet over medium-high heat. Dip chicken in batter, let excess drip away, and fry in batches for 3 to 4 minutes per side.
  4. Drain on a rack. Verify that the thickest pieces reach 74°C, season lightly, and serve with lemon.

Recipe photographs link to their original publishers.