marinating process: Chicken should be marinated in yoghurt, buttermilk, milk, garlic, salt and spices for at least 2 hours, preferably overnight.
double coating: It should be fried first by coating it in flour, then in liquid (egg, milk or buttermilk) mixture, and finally in corn flakes, breadcrumbs or spiced flour mixture.
oil temperature: Frying oil should be 170-180°C. If the oil is too cold, the chicken will absorb the oil; if it is too hot, the outside will burn and the inside will remain raw.
That’s his roast: Chicken pieces should not be placed in the pan too much, and the pieces should be fried in small batches to prevent the temperature of the oil from dropping.
resting: After the coating process, the chickens should rest in the refrigerator for 15-30 minutes.
paper towel: After frying, chicken should be placed on paper towels to absorb excess oil.
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