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

45 minPorcje: 4Nutri-Score D€€
od @chicken.head.252 importyugotowano 0 razy
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Składniki

4 osoby
  • chicken pieces (bone-in, skin-on, patted dry)Mięso1 kg
  • flour (for the first batter coat)Produkty zbożowe250 g
  • flour (for the final batter coat)Produkty zbożowe150 g
  • salt (for seasoning the flour)Przyprawy12 g
  • black pepper (ground)Przyprawy4 g
  • paprika (ground)Przyprawy6 g
  • cold water (ice cold, for dunking)Inne500 ml
  • frying oil (for deep frying)Spiżarnia2 litry

na porcję

Wartości odżywcze

1075kcal

Węglowodany
75 g
Białko
48 g
Tłuszcz
65 g
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Przybory

  • Miska ×2
  • Frytkownica
  • Termometr kuchenny
  • Szczypce kuchenne
  • Kratka do studzenia

krok po kroku

Przygotowanie

  1. Season the flour

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

  2. Coat the chicken

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

  4. Apply the final batter coat

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

  6. Drain and serve

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