With the advent of the multicooker, the quality of homemade meals has increased. If, in this miracle of technology, you fry the chicken whole or in pieces, its taste will turn out to be much softer and softer. All the juiciness of the meat will remain inside, and on top the bird will be covered with an incredibly appetizing golden brown crust.
Roasted whole chicken in a slow cooker
Ingredients:
- 1 chicken carcass weighing 1, 3-1, 5 kg;
- 2 cloves of garlic;
- 1, 5 tbsp. spices for chicken;
- 2 tbsp. cognac;
- 3 tbsp. olive oil;
- 1 tbsp. powdered sugar and salt;
- vegetable oil.
As a seasoning for fried chicken, you can take marjoram, thyme, ground paprika, turmeric, white pepper, etc. If you are using a ready-made mixture, pay attention to whether salt is already present in its composition.
Wash the chicken and pat dry with a paper towel. Combine olive oil and cognac in a bowl, add salt, powdered sugar and seasoning mixture. Remove the husks and crush the garlic in a special press and add to the resulting marinade. Rub the carcass with it on all sides, place it in a container, cover it loosely with a lid or cling film and put it in the refrigerator for several hours, or better overnight.
Coat the container of the multicooker with vegetable oil and place the bird in it on its back. Set the display to the "Baking" mode and fry the chicken for 40 minutes, then turn it over on the belly and cook for another 30-40 minutes until golden brown. Check the doneness of the meat by piercing the leg or breast. If clear juice flows out of the hole, then the fried chicken is ready.
Chicken legs fried in a slow cooker
Ingredients:
- 4 chicken legs;
- 2 chicken eggs;
- 4-6 tbsp. bread crumbs;
- 1/3 tsp each dried basil, oregano and curry;
- 2 pinches of ground black pepper;
- 1-1.5 tsp salt;
- vegetable oil.
Prepare the legs, remove feathers and yellow film if necessary, and trim off excess skin and fat. Cut each chicken leg into 2 pieces at the joint for the thigh and drumstick. Rinse them well and discard them in a colander. Once the excess water has drained off, rub the pieces of poultry with salt and black pepper to taste.
Crack the eggs into a deep bowl and beat with the spices with a whisk or fork. Place a flat plate of bread crumbs next to it.
If the egg is too stringy, dilute it with a couple of tablespoons of water. Breadcrumbs can be substituted with sesame seeds or unflavored cornflakes, ground in a blender.
Pour vegetable oil into the multicooker bowl, select the "Fry" or "Multi cook" mode at 130oC. Dip your thighs in eggs, then roll in breadcrumbs.
Place your thighs in hot oil and close the lid. Open it periodically to flip the pieces to the other side. Cook them for 35-40 minutes, then transfer to a large platter. Repeat the frying operation with the chicken legs, this time spending 25-35 minutes, because they go faster.
