John Myers
Poultry: My Fried Chicken
The perfect poultry: my fried chicken recipe with a picture and simple step-by-step instructions.
- 1 piece Fresh chicken
- 2 piece Free range eggs
- 100 g Breadcrumbs grated yourself
- 50 g Flour
- 0,5 teaspoon Salt
- 0,5 teaspoon Black pepper from the mill
- Fat for the deep fryer
- Let the animal boil in a pressure cooker with a little water for about 7 minutes. I frozen the resulting broth and used it for the next chicken broth.
- After the bird has cooled down a bit, peel off the skin and set it aside. Now divide the poulard. I had six pieces. (two wings, two chest parts and two mallets)
- Mix the flour, pepper and salt, beat the eggs in a bowl and whisk.
- Now roll the individual parts first in flour, then in the egg and finally in the breadcrumbs. If there is anything left of the breading ingredients, bread the parts a second time.
- Heat the fat in the deep fryer to 170 degrees and fry the chicken pieces until golden. Soak up the fat on a paper towel before serving and keep warm if necessary. Finally, the skin parts are baked and served with.
- There was potato salad and two slices of lemon.
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