Marinated Chicken Baked then Fried


  • 3 pieces fully cleaned chicken leg (thigh attached)
  • 1 bottle Sprite or 7-Up
  • 5 grams salt (table or sea)
  • 3 grams ground black pepper
  • 3 grams nutmeg powder
  • 3 grams coriander powder
  • 3 grams Spanish paprika
  • 5 grams garlic powder
  • 3 grams onion powder
  • optional 2 grams MSG
  • enough soya or palm oil to cover even half of chicken during deep frying

Notes & Other Optionals:

  1. Should you wish, in lieu of soda, pineapple juice, white wine or red wine (never mind the red color, it’s art) can be utilized.
  2. If you wish a bit piquant fried chix, you can add 5 ml. of Tabasco sauce in the marinade.
  3. Before deep frying you may opt to “bread” your marinated chicken first.
  4. Never ending options are available for you guys to create your signature fried chicken.

Cooking Instructions:

  1. In suitable container, add to Sprite (7-Up) salt, pepper, nutmeg, coriander, paprika, garlic, onion and the OPTIONAL MSG. Stir and dissolve well these powder ingredients.
  2. Put slits on opposite side (inner part) of leg’s skin. This will ensure full penetration of marinade.
  3. Skin up, line chix legs and marinate in ref (NOT FREEZER as liquid will turn to ice in few minutes) for 1 hour. Turn to other side after the first 30 minutes.
  4. Pre-heat oven to attain 350deg.F (176deg.C). Without draining marinade, cover container with foil. Pop into oven and cook for 30 minutes.
  5. Pour oil unto deep fryer and heat under medium setting.
  6. Thinly coat chicken with your OPTIONAL breading or fry directly until desired done-ness is attained. DONE.

Normally, since chix’ liquid marinade is soda containing high percentage of sugar, caramelization (browning) happens at shorter frying time. No worry as chicken has been pre-cooked via oven and you can be assured of a very juicy flesh. Your breading will yield you crispy skin after deep frying, but without such, you have a different presentation.

Source: The Food Critic

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