Crispy Fried Chicken Chop

]Crispy Chicken Chop with roasted potatoes and sauteed green beans served with chili sauce

What is a chicken chop and why is it called that?

A chicken chop is a deboned chicken leg with about 1 in / 2cm of the tail end of the bottom of the drumstick left in.  This not only makes it a ‘chop’ but also gives you something to hold on to when you are dipping it in egg, dredging it in oil and frying. I, personally, like to debone the leg entirely as it allows me to easily devour it without fear.

Here in Malaysia, chicken chops are everywhere!  Grilled or fried crispy, you’ll find them on the menu for most restaurants.  I can’t lie, I could eat chicken chops every day.  The dark meat of the leg and thigh with crispy skin attached tastes like what dreams are made of.   The world should be so in love with this cut of meat the same way Malaysians are.

How to debone

 It might seem a bit intimidating to debone a tricky cut of meat like a chicken leg but it’s actually easier than it seems and takes a lot less time than expected.  I got the hang of it pretty quickly and am now tempted to debone everything.

To debone, simply take a sharp knife and cut along the bone in strokes-similar to how you would sketch a portrait.  Keep cutting away until all the bone is clear then go back and clean up any tendons or bits of bone remaining.

deboned chicken leg sprinkled with salt and sugar and draining in plastic colander
Once the chicken leg is deboned, sprinkle with salt and sugar. Place over a grate or sieve with a container underneath to catch the liquid that drains off. Chill in the refrigerator for 2 hours to overnight.
washed and dried deboned chicken leg
When ready for cooking, rinse deboned chicken legs with water in order to remove excess salt and sugar.  Drain and pat dry.
deboned chicken leg brushed with chili sauce
Lightly brush chicken with sambal or chili paste or any other hot sauce that you prefer.
Chicken dredged in egg and flour mixture before frying
Dip in flour mixture, then beaten egg, then flour once more.
deboned chicken leg dredged in flour
Double coat it! Dip in flour mixture, then beaten egg, then flour once more.
chicken frying in hot oil
Time for frying! Depending on the size, you’ll want the chicken to cook in the oil anywhere from 15-20 minutes in order to get the skin crispy and meat fully cooked.  Keep oil hot but not so hot that the outside burns before the center is cooked.  Keep the oil at a steady medium-high heat with a fairly moderate bubble.  Nothing too hot or with a furious sizzle because you’ll risk burning the outside whilst undercooking the chicken.
Crispy Chicken Chop with roasted potatoes and chili sauce
Pair with coconut rice or potatoes. It also goes great in a sandwich with spicy mayo.

 

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Crispy Chicken Chop with roasted potatoes and chili sauce

Crispy Chicken Chop


  • Author: Spicepaw
  • Prep Time: 2 hours
  • Cook Time: 20 min
  • Total Time: 2 hours 20 minutes
  • Yield: 3-4 1x

Description

Crispy chicken chop is a popular favorite in Malaysia consisting of a deboned chicken leg cured and coated in spice then fried to crispy perfection.. #chicken #chickenrecipes #fried #spicy


Scale

Ingredients

  • 34 chicken legs (legs with thighs attached)
  • 1 tbsp salt
  • 1 tbsp sugar
  • 2 cups flour
  • 34 tbsp sambal or chili paste
  • 1 tbsp of onion powder
  • 1 tbsp garlic powder
  • vegetable oil or any other oil suitable for frying
  • 2 eggs (beaten with 2 tbsp of water)

Instructions

How to Debone a chicken leg:
  1. On a cutting board, place chicken leg skin side down.
  2. Using a sharp knife, make long and shallow cuts along the line of the bone until bones and joints are exposed.  Keep cutting away until all meat has separated from the bone.
  3. Once the bone is exposed from the top, start cutting the meat away from under the bone (without turning it over!) with the same long and shallow cuts on the underside until bones are fully separated from the meat.
  4. Once chicken chop is boneless, remove any remaining bone fragments stuck in the chop along with any cartilage or chewy tendons (especially near the base end of the leg).
  5. You can do this yourself or have your butcher prepare it for you.
  6. Once chicken chops are deboned, mix 1 tablespoon of sea salt with sugar and mix until thoroughly combined.
  7. Sprinkle both sides of chicken chops with the salt sugar mix.
  8. Place over a grate or sieve with a container underneath to catch the liquid that drains off. Chill in the refrigerator for 2 hours to overnight.
Cooking:
  1. When ready for cooking, rinse chicken chops with water in order to remove excess salt and sugar.  Drain excess water off and pat dry with paper towels.
  2. In a large mixing bowl, combine flour, garlic powder and onion powder.  Mix until thoroughly combined.
  3. In a separate bowl, beat 2 eggs with 2 tbsp of water.
  4. Lightly brush chicken chop with sambal or chili paste and dip in flour mixture, then beaten egg, then flour once more.
  5. In a large frying pan or wok, heat a generous amount of oil over medium-high heat.  When the oil is hot (you’ll know if you drop a little bit of batter into it and the oil bubbles around it), shake excess flour off meat and add chicken chop skin side down into the oil.
  6. Depending on the size, you’ll want the chicken chop to cook in the oil anywhere from 15-20 minutes in order to get the skin crispy and meat fully cooked.  Keep oil hot but not so hot that the outside burns before the center is cooked.  Keep the oil at a steady medium-high heat with a fairly moderate bubble.  Nothing too hot or with a furious sizzle.
  7. After 15-20 minutes, the outside should be golden brown and crispy with a tender and juicy inside.  Remove from oil and drain excess oil on paper towels.  Serve with your favorite sauce or gravy and enjoy.

Notes

  1. Go here for a visual demonstration on how to properly debone a chicken leg.
  • Category: Chicken
  • Method: Frying
  • Cuisine: Malaysian

Keywords: Chicken Chop, fried, spicy, Asian

 

 

Crispy Chicken Chop with roasted potatoes

Yum

4 Comments Add yours

  1. mistimaan says:

    Looks tasty

  2. This looks really good. Thanks for the tutorial on deboning. I’m addicted to sambal and I like that the chicken gets dipped prior to the breading.

    1. Natasha says:

      Thanks. Usually this kind of crispy chicken chop is served with a little salted egg yolk sauce over it. I highly recommend. 😆

      1. I’d like to try it with the egg yolk sauce.

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