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After a long week sometimes you just need that delicious – crunchy – fried – easy to make – comfort food… enter “AFC” …We used to call this one KFC…until it was re-branded by my husband 🙂 It is triple dipped, delicious fried chicken, born from the desire for a really easy Friday night meal that is so tasty and may even satisfy your fast-food craving without stepping outside your house!

You can use any type of chicken, but I prefer tenderloins – they are tender and most importantly add to the “simple” part of this dish by being conveniently perfectly sized and shaped right out of the package!

This recipe does use beer for the batter, if you really don’t have beer or don’t want to use beer, you can substitute with any other type of carbonated drink. While you could use just water, in a pinch, you will not get the lighter, more lifted, crust afforded by bubbles!

"AFC" (Aparna Fried Chicken)
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“AFC” (Aparna Fried Chicken)

Difficulty: Medium
Servings

2

servings
Prep time

15

minutes
Cooking time

10

minutes

Ingredients

  • 1 pack chicken tenderloins (<1 lb)

  • Oil for deep frying (I use canola oil)

  • Batter

  • 3/4 cup all purpose flour

  • 1 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1 egg yolk – beaten

  • 1 can beer or other carbonated drink

  • Dry Flour Dredge

  • 3/4 cup all purpose flour

  • 1/2 teaspoon salt

  • 1 teaspoon cayenne pepper (to taste)

  • 1/2 teaspoon granulated garlic

  • 1/4 teaspoon black pepper

Directions

  • Batter: In a medium bowl, mix together 3/4 cup flour, 1 tsp salt, 1/4 tsp black pepper and 1 beaten egg yolk. Add beer while mixing to reduce lumping

    Add the beer slowly, you want it to be a little thinner than pancake batter – I find that it takes about 3/4 of a regular beer can
  • Dry Dredge: In a large plate, mix together 3/4 cup flour, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp granulated garlic and 1 tsp cayenne pepper

    If you are not into spicy leave out the cayenne, or if you are – bump it up!
  • Dredge all the chicken tenders through the dry dredge, shaking off the excess and place aside.
    Dip #1
  • Using a fork dip the tenders, one at at time, into the batter. Let the excess drip off, and then generously re-coat with the dry dredge. Repeat for each tenderloin. Set aside in a single layer.

    Dip #2 and Dip #3 officially triple dipped– Should look nice and lumpy- use your fingers to flip through the coating to help with that texture
  • Heat deep fryer or wok with oil to medium-high heat. Test by dropping some of the coating into the oil, it should sizzle right away but not burn.
  • Once oil is hot, add the coated tenders carefully into the oil. Cook for ~5 minutes or until golden brown. Flip occasionally.

    Careful not to over crowd the pieces, I have a smaller wok, so I do 3 at a time.
    If it takes much longer to get golden, bump up the heat
  • Remove from the oil, drain excess oil, and cool on newspaper or something else that will not allow the oil to make the coating soggy!
  • Enjoy with dipping sauce of choice! (We like BBQ!)

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