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Cold Water Double-Battered Fried Chicken
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Cold Water Double-Battered Fried Chicken

45 Min.Für 4Nutri-Score D€€
von @chicken.head.252 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

4 Personen
  • chicken pieces (bone-in, skin-on, patted dry)Fleisch1 kg
  • flour (for the first batter coat)Getreide250 g
  • flour (for the final batter coat)Getreide150 g
  • salt (for seasoning the flour)Gewürze12 g
  • black pepper (ground)Gewürze4 g
  • paprika (ground)Gewürze6 g
  • cold water (ice cold, for dunking)Andere500 ml
  • frying oil (for deep frying)Vorräte2 Liter

pro Portion

Nährwerte

1.075kcal

Kohlenhydrate
75 g
Eiweiß
48 g
Fett
65 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Rührschüssel ×2
  • Fritteuse
  • Küchenthermometer
  • Küchenzange
  • Kuchengitter

Schritt für Schritt

Zubereitung

  1. Season the flour

    • Combine the flour for the first coat with the salt, black pepper and paprika in a bowl.
    Schritt 1

  2. Coat the chicken

    • Dredge the chicken pieces in the seasoned flour until fully coated.
    Schritt 2

  3. Dunk in cold water

    • Dip the coated chicken in the cold water for 10 to 20 seconds.
    • The flour rehydrates into a sticky paste that acts as glue for the second coat.
    Schritt 3

  4. Apply the final batter coat

    • Roll the sticky chicken in the remaining flour for a final coat, pressing so it adheres well.
    Schritt 4

  5. Deep fry

    • Heat the oil to 190 °C (375 °F) in a deep fryer or a pot.
    • Fry the chicken until golden and cooked through.
    Schritt 5

  6. Drain and serve

    • Drain the chicken on a cooling rack and serve hot.
    Schritt 6
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