Monday, October 5, 2009

Crispy Fry Fried Chicken (ChickenJoel TM)/Pork Chops

If you want that “take-away” (“take out” for those in North America) taste in your fried chicken/pork chops it’s pretty hard to go wrong with Ajinomoto’s Crispy Fry Breading Mix. Yup, Ajinomoto! Probably the most well known MSG (monosodium glutamate) manufacturer in the world. So, if you’re MSG sensitive or want nothing to do with MSG at all please look away now.


Well, I don’t know if Crispy Fry has some MSG in it but just in case…

I do want to make it clear though that I was in no way paid by Ajinomoto to promote their product. I’m including it in my blog purely for taste reasons.


There are days when we just feel like eating take away food (take out” for those in North America). Unlike in the Philippines where you can get almost anything delivered right at your doorstep (yes, including McDonald’s), here down under the quickest way would have to be the drive-thru. But sometimes I couldn’t even be bothered to drive. It’s times like those when Crispy Fry comes really handy.

If you like your fried chicken with gravy you’ll be glad to know that each Crispy Fry packet also comes with a gravy mix.


I was introduced to this product by Mister J. He’s also showed me some tricks he’s learned during his stints at fast food restaurants to make your chicken extra crispy.

The recipe below, once again, is Mr J’s very own (in his own words):



Really Krispy Pork Chops (Also applies to ChickenJoelTM)

Rub a small amount of salt & pepper on thinly sliced pork chops (about a kilo or nine pieces).
Let stand for a few minutes. Meanwhile...

Mix about 200 grams all purpose flour, a teaspoon or less of fine salt and pepper. Or just mix the flour with commercially prepared breading mix such as Ajinomoto Crispy Fry or magic seasonings like Knorr Real Sarap.

Break an egg and manually cover the chops. In a separate bowl, bread the chops with the flour mixture, pressing with your hands to make sure the flour sticks to them.

Transfer the breaded meat to a sieve and dip in a bowl of water or wet it a little under a running tap for about 5 seconds. Shake vigorously.

Do the breading for the second time this time without dipping in the water. Be sure to eliminate excess flour by sifting.

Deep-Fry until golden brown.

8 comments:

KennyT said...

no one can resist this crispy fried chicken!

Sharon said...

Hello, can you buy this in Australia? Thanks for your cool recipes!

The Beancounter said...

Hello there KennyT...i'm one of the weak ones...:)

The Beancounter said...

Hello Sharon! I'm not really sure if you can...if they are available they're probably at specialty Filipino food shops...

Tangled Noodle said...

Wow! Even in the photos, these chicken pieces look super-crispy. I should look for this mix when we visit P.I. . . .

Actually, it's a good thing that take-out or delivery takes effort here; otherwise, I couldn't resist and subsequently would be as big as a house!

The Beancounter said...

i still couldn't find them here TN... we should have brought more...

the trick, according to Mr J, is dipping the pieces in water before re-coating...

John said...

oh man i just tasted it and i cant believe how good it was. very tasty. one packet is not enough for me. i would like to cover every sing crevasse of my chicken in it. 5 out of 5 stars for taste and ease! happy eating

The Beancounter said...

Thanks for dropping by John!

Fantastic product, isn't it? Works well with pork too...