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Cold Water Double-Battered Fried Chicken
Plat

Cold Water Double-Battered Fried Chicken

45 minPour 4Nutri-Score D€€
par @chicken.head.252 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • chicken pieces (bone-in, skin-on, patted dry)Viandes1 kg
  • flour (for the first batter coat)Céréales250 g
  • flour (for the final batter coat)Céréales150 g
  • salt (for seasoning the flour)Épices12 g
  • black pepper (ground)Épices4 g
  • paprika (ground)Épices6 g
  • cold water (ice cold, for dunking)Autres500 ml
  • frying oil (for deep frying)Épicerie2 litres

par portion

Nutrition

1 075kcal

Glucides
75 g
Protéines
48 g
Lipides
65 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Saladier ×2
  • Friteuse
  • Thermomètre de cuisine
  • Pince de cuisine
  • Grille de refroidissement

pas à pas

Préparation

  1. Season the flour

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

  2. Coat the chicken

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

  4. Apply the final batter coat

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

  6. Drain and serve

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