Hoofdgerecht
Cold Water Double-Coated Fried Chicken
40 minVoor 4Nutri-Score D€€
D
40 min
40 minCold Water Double-Coated Fried Chicken
wat u nodig heeft
Ingrediënten
chicken pieces (bone-in or boneless, patted dry)Vlees800 g
flour (for the first and final coating)Voorraadkast250 g
saltKruiden en specerijen8 g
black pepper (ground)Kruiden en specerijen3 g
paprikaKruiden en specerijen5 g
garlic powderKruiden en specerijen5 g
cold water (ice cold, in a bowl)Overig500 ml
frying oil (for deep frying)Voorraadkast1,5 liter
per portie
Voedingswaarden
813kcal
- Koolhydraten
- 48 g
- Eiwitten
- 38 g
- Vetten
- 53 g
wat u gebruikt
Keukengerei
Mengkom ×2
Frituurpan
Keukenthermometer
Keukentang- Afkoelrooster
stap voor stap
Bereiding
- Stap 1
Season the flour
- Mix the flour with the salt, black pepper, paprika and garlic powder in a bowl.
- Stap 2
First flour coat
- Dredge the chicken pieces in the seasoned flour until fully coated.
- Shake off the excess flour.
- Stap 3
Dunk in cold water
- Dip the floured chicken into the bowl of cold water for 10 to 20 seconds.
- The flour rehydrates into a sticky paste that acts as glue for the final coat.
- Stap 4
Final batter coat
- Press the wet chicken back into the seasoned flour to build a thick, craggy final coat.
- Stap 5
Heat the oil
- Heat the frying oil to 190 °C (375 °F).
- Stap 6
Deep fry the chicken
- Fry the coated chicken in batches until deep golden and cooked through.
- Drain on a cooling rack.