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Cold Water Double-Battered Fried Chicken
Plato principal

Cold Water Double-Battered Fried Chicken

45 minPara 4Nutri-Score D€€
de @chicken.head.252 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

4 personas
  • chicken pieces (bone-in, skin-on, patted dry)Carne1 kg
  • flour (for the first batter coat)Cereales250 g
  • flour (for the final batter coat)Cereales150 g
  • salt (for seasoning the flour)Especias12 g
  • black pepper (ground)Especias4 g
  • paprika (ground)Especias6 g
  • cold water (ice cold, for dunking)Otro500 ml
  • frying oil (for deep frying)Despensa2 litros

por ración

Nutrición

1075kcal

Carbohidratos
75 g
Proteínas
48 g
Grasas
65 g
Adaptar utensilios

lo que usará

Utensilios

  • Bol ×2
  • Freidora
  • Termómetro de cocina
  • Pinzas de cocina
  • Rejilla de enfriamiento

paso a paso

Preparación

  1. Season the flour

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

  2. Coat the chicken

    • Dredge the chicken pieces in the seasoned flour until fully coated.
    Paso 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.
    Paso 3

  4. Apply the final batter coat

    • Roll the sticky chicken in the remaining flour for a final coat, pressing so it adheres well.
    Paso 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.
    Paso 5

  6. Drain and serve

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