Meat: Roasted Chicken Out of Pipe

1. But the chicken parts with the skin on, please. That’s tastier.
2. Salt and pepper well. There is hardly anything worse than a bland fried chicken.
3. Bread in the classic way.
4. Gently heat the olive oil and the same amount of butter in the frying pan. Put the chicken pieces in the roasting pan and scoop them up with the oil and butter mixture.
5. Then into the pipe, at 200 ° C – hot air / circulating air, for about 40 minutes. If you want a lighter breading, you can use O / U heat and 45 minutes. Turn 1 time.

A notice:

1. Ideally, fried chicken is prepared in a three-phase deep fat fryer. It is so strong that it can hold the fat temperature. Only which household already has such a device. Everything else: a normal deep fryer or frying pan often does not produce the best result. Sometimes too dark on the outside, sometimes not through on the inside, or both together.
2. Have already tried everything. The method in the pipe brought the best and also continuous result. I’ve never had such juicy fried chicken and still cooked it right through. It takes a little longer, but it’s worth it.