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Sagot :
Ingredients:
Original recipe makes 6 thighs and 6 drumsticksChange Servings6 chicken thighs6 chicken drumsticks2 tablespoons salt1 quart cold water, to cover 2 cups cold buttermilk1 egg, beaten1 teaspoon chicken seasoning mix (see note)3 cups all-purpose flour2 tablespoons chicken seasoning mix (see note) 2 quarts vegetable oil for frying Directions:
Place chicken thighs and drumsticks in a large bowl, cover with cold water, and mix in salt. Cover and refrigerate from 8 hours to overnight.Rinse chicken thoroughly. Mix buttermilk, beaten egg, and 1 teaspoon chicken seasoning in a large bowl until thoroughly combined.Place chicken pieces into buttermilk mixture and refrigerate 30 minutes to 1 hour.Heat vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).Place flour and 2 tablespoons chicken seasoning into a shallow bowl and mix until combined. Remove chicken from buttermilk bath, shake off excess buttermilk, and press into flour. Tap off excess flour.Gently place chicken into hot oil, 3 or 4 pieces at a time; fry chicken until golden brown, 12 to 15 minutes per batch.Remove chicken pieces to a cooling rack set over paper towels to remove excess oil before serving.
Original recipe makes 6 thighs and 6 drumsticksChange Servings6 chicken thighs6 chicken drumsticks2 tablespoons salt1 quart cold water, to cover 2 cups cold buttermilk1 egg, beaten1 teaspoon chicken seasoning mix (see note)3 cups all-purpose flour2 tablespoons chicken seasoning mix (see note) 2 quarts vegetable oil for frying Directions:
Place chicken thighs and drumsticks in a large bowl, cover with cold water, and mix in salt. Cover and refrigerate from 8 hours to overnight.Rinse chicken thoroughly. Mix buttermilk, beaten egg, and 1 teaspoon chicken seasoning in a large bowl until thoroughly combined.Place chicken pieces into buttermilk mixture and refrigerate 30 minutes to 1 hour.Heat vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).Place flour and 2 tablespoons chicken seasoning into a shallow bowl and mix until combined. Remove chicken from buttermilk bath, shake off excess buttermilk, and press into flour. Tap off excess flour.Gently place chicken into hot oil, 3 or 4 pieces at a time; fry chicken until golden brown, 12 to 15 minutes per batch.Remove chicken pieces to a cooling rack set over paper towels to remove excess oil before serving.
Respuesta:
Fried Chicken
Ingredients
1 chicken, cut into pieces, washed and dried 1 egg ½ cup milk 2 cups flour ½ teaspoon paprika or paprika Salt and pepper, to taste Garlic salt, to taste Frying oil
How to do it
1. Beat the egg and milk in a bowl.
2. Mix the flour, pepper, garlic salt and paprika in a plastic bag.
3. Dip the chicken pieces, one by one, in the egg and milk mixture and put them inside the bag so that they are perfectly covered with the seasoned flour.
4. Heat a generous amount of oil in a frying pan or deep fryer. Dip the chicken pieces, one by one, into the very hot oil and fry until golden brown. Drain off excess fat.
5. Serve the fried chicken with mashed potatoes or French fries.
Explicación:
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