Devour fried chicken5/17/2023 ![]() Serve with French fries and dollops of tomato ketchup, mayonnaise or barbecue sauce, if using. To serve, divide the chicken pieces equally among four serving plates. Remove the cooked chicken from the pan using a slotted spoon and set aside to drain on kitchen paper. Cook the chicken in the oil for 20 minutes, turning regularly, until crisp and deep golden-brown and completely cooked through. To buy: 19.90 (was 34.25) at This 10 1/4-inch Lodge Skillet works on every type of cooktopincluding induction and it can even be used for campfire cooking, if it comes to it. When all of the chicken pieces have been added, the oil should be just bubbling. Repeat the process with the remaining chicken pieces.Ĭarefully lower the coated chicken pieces into the hot oil, one at a time, using tongs. Remove the chicken piece from the bag and set aside on a plate. Twist the bag closed, trapping in air so that it resembles a balloon, and shake vigorously until the chicken piece is completely coated. Half-fill a large, wide heavy-based pan with the oil and heat to 180C/350F (use a kitchen thermometer to check the temperature).ĭip a chicken piece into the milk and egg mixture until completely coated, then place it into the polythene bag containing the flour and herb mixture. In a bowl, beat together the evaporated milk and eggs until well combined. To make the coating, tip the flour, dried herbs, cayenne pepper, white pepper and a pinch of salt into a large, strong polythene bag. Rinse the chicken pieces in cold water, then pat dry with kitchen paper.
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