A couple of years ago, on a lazy morning, my boyfriend at the time and me were spooning when I told him I was in the mood for something. The poor guy got his hopes up, until I told him I was desperately craving that succulent tender and crispy fried chicken from the night market in Taipei that we had many, many times the summer before.
Of all the amazing things I’ve eaten in my life (needless to say.. I’ve eaten a lot), that fried chicken is one of my favorites. Not only the chicken itself was perfect, but also the ambiance couldn’t get any better. On some of the steamy, tropical summer nights I would get a big piece of chicken, a super sweet drink and devour it all sitting on some stairs outside while loud R&B music and advertisements were blasting from the speakers, and afterwards I would get a massage. Life doesn’t get any better than this.
That chicken in Taipei (and later in Shanghai) is my favorite, but I’m a sucker for any kind of fried chicken. These little babies also really get me going. First they’re marinated in buttermilk for six hours, later they’re covered in a mixture of flour and all the necessary spices and finally they’re deep fried till the meat is tender and the outside is incredibly crispy.
Recipe from foodwishes.com
As you can see, I didn’t debone and used a whole chicken, but I worked with drumsticks.