Danie główne
Cold Water Double-Coated Fried Chicken
40 minPorcje: 4Nutri-Score D€€
D
40 min
40 minCold Water Double-Coated Fried Chicken
czego potrzebujesz
Składniki
chicken pieces (bone-in or boneless, patted dry)Mięso800 g
flour (for the first and final coating)Spiżarnia250 g
saltPrzyprawy8 g
black pepper (ground)Przyprawy3 g
paprikaPrzyprawy5 g
garlic powderPrzyprawy5 g
cold water (ice cold, in a bowl)Inne500 ml
frying oil (for deep frying)Spiżarnia1,5 litry
na porcję
Wartości odżywcze
813kcal
- Węglowodany
- 48 g
- Białko
- 38 g
- Tłuszcz
- 53 g
czego użyjesz
Przybory
Miska ×2
Frytkownica
Termometr kuchenny
Szczypce kuchenne- Kratka do studzenia
krok po kroku
Przygotowanie
- Krok 1
Season the flour
- Mix the flour with the salt, black pepper, paprika and garlic powder in a bowl.
- Krok 2
First flour coat
- Dredge the chicken pieces in the seasoned flour until fully coated.
- Shake off the excess flour.
- Krok 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.
- Krok 4
Final batter coat
- Press the wet chicken back into the seasoned flour to build a thick, craggy final coat.
- Krok 5
Heat the oil
- Heat the frying oil to 190 °C (375 °F).
- Krok 6
Deep fry the chicken
- Fry the coated chicken in batches until deep golden and cooked through.
- Drain on a cooling rack.