Cooking fried chicken is a simple matter, and the result will not be bad. But do not forget that you can make a real delicacy from chicken, you just need to connect imagination and desire.
It is necessary
-
- For garlic fried chicken:
- chicken (about 1.5 kg);
- 3 cloves of garlic;
- 2 tsp salt;
- 1 tsp ground black pepper;
- 5 tbsp. l. sunflower oil.
- For fried chicken with honey and cayenne pepper:
- 1-1, 2 kg of chicken;
- 100 g of liquid honey;
- 2 tbsp. l. apple cider vinegar;
- 200 g flour;
- 2 tbsp. l. bread crumbs;
- 2 tsp ground cayenne pepper;
- 2 eggs;
- 50 ml non-fat cream;
- 150 ml of vegetable oil;
- salt
- freshly ground black pepper to taste.
Instructions
Step 1
Fried chicken with garlic Rinse the chicken under running cold water, cut into portions: halves of wings, legs and thighs, breast into 4 parts, back into 3-4 pieces. Trim off the fat, but do not remove the skin, you can only cut it. Rub the pieces with salt and pepper on all sides, place tightly in a bowl and refrigerate for 10 minutes.
Step 2
Preheat a skillet, pour 4-5 tablespoons of refined vegetable oil, wait for the oil to boil, and immediately put a few pieces of chicken in it, skin side up. Fry over medium heat for 10-15 minutes, check that the pieces do not stick to the pan, move them from place to place so that they do not burn. Turn the pieces skin side down and cook for another 10-15 minutes, stirring occasionally. Reduce heat if chicken starts to burn.
Step 3
Peel 3 cloves of garlic, crush in a garlic press or chop very finely with a knife. Brush each piece of chicken with garlic and simmer over low heat, covered for 3-4 minutes. Flip the garlic-greased pieces side down and mash for another 3-4 minutes.
Step 4
Fried Chicken with Honey and Cayenne Pepper Pour two tablespoons of apple cider vinegar into a bowl, add 100 ml of liquid honey and blend until smooth, you can do this with a blender or a whisk.
Step 5
Rinse the chicken in cold water, cut off the fat (you can also remove the skin if you don't like it). Cut the chicken into equal portions, place them in a bowl or saucepan and top with the marinade - a mixture of vinegar and honey. Close the lid and refrigerate for 3-4 hours. Stir the chicken about once an hour.
Step 6
Sift the flour into a bowl, add the breadcrumbs and cayenne pepper, and stir. Pour the chilled cream into another bowl, add two eggs and whisk lightly. The mixture should be solid, with light bubbles.
Step 7
Take a thick-bottomed frying pan and heat 150 milliliters of vegetable oil to no higher than 150 ° C. Remove the chicken pieces from the marinade, pat dry with a paper towel, dip each piece in the egg and cream mixture, season with salt and pepper to taste, and roll in the flour, bread crumbs and cayenne pepper mixture.
Step 8
Place the pieces (legs, thighs, wings first) in a skillet and fry for 5-7 minutes on each side until a beautiful light golden crust is formed. Reduce heat and cook until tender for another 5-6 minutes. Then cook the white meat and back in the same way. Fry them for 3-4 minutes on each side and then over low heat for another 2-4 minutes.
