Fried chicken and onions in a crispy breading
Votes: 1
Time: 3 hours.
Complexity: easily
Servings: 8 - 10
Complexity: easily
Servings: 8 - 10
A great idea is to fry the onions in the same breading you used to coat the chicken: no one will refuse a variety of crispy snacks. The chicken is cut into pieces and pre-marinated along with the onions in a mixture of water, mustard, and thyme. This same mixture, after the chicken is cooked, is used to make a delicious breading. Part of the liquid is mixed with a generous amount of cake flour to create a crumbly coating. These crumbs are then pressed tightly onto the chicken and onions. Thanks to cake flour, the chicken develops an airy and super-crispy crust after frying.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2.5 kg chicken pieces with skin and bones (cut the breasts in half crosswise)
- 1.5 cups yellow mustard
- 8-10 sprigs of thyme
- 1 small onion, halved and thinly sliced from root to tip
- Vegetable or peanut oil, for deep frying
- 5.5 tbsp. cake flour
- 2 tbsp baking powder
- 1 tbsp paprika
- 1 tbsp dried dill
- 0.5 tsp cayenne pepper
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Recipes with similar ingredients: chicken thighs, chicken drumsticks, chicken breasts, onions, dill, ground cayenne pepper, paprika, thyme, starch
Cooking the dish according to the recipe:
- In a large bowl or wide saucepan, whisk the mustard with 2 cups of water until smooth; add the thyme sprigs. Add the chicken and onion, turning to coat thoroughly. Press firmly to coat the chicken. Cover and refrigerate for 2-4 hours.
- Fill two 12-inch (30 cm) cast-iron skillets with about 2.5 inches (6 cm) of vegetable oil. Heat over medium heat until a deep-fry thermometer reads 350°F (175°C).
- While the oil is heating, prepare the breading. In a large bowl, combine 3 cups of flour. Add 1/3 cup of the chicken marinade; stir until a crumbly mixture forms. Then whisk in the remaining 2.5 cups of flour, baking powder, paprika, dill, cayenne pepper, 1 tablespoon of salt, and 2 teaspoons of black pepper.
- Working with a few pieces at a time, remove the chicken and onions from the marinade, drain any excess back into the bowl, and dredge in the flour mixture, pressing it with your hands to completely coat the chicken and onions. Transfer to a wire rack set on a rimmed baking sheet.
- Carefully lower about 5 chicken pieces into each skillet, then adjust the heat so the oil temperature remains between 300°F and 315°F (150°C and 160°C). Cook, turning the chicken occasionally, until golden brown and crispy on the outside and cooked through, 15 to 16 minutes. A thermometer inserted into the meat should read 165°F (71°C) for breasts and 175°F (76°C) for legs and thighs.
- Using tongs, transfer the chicken pieces to a clean wire rack set on a rimmed baking sheet and season with salt. Heat the oil again to 175°C and fry the remaining chicken. Then, fry the onion for 2-3 minutes, stirring occasionally. Transfer the chicken and onion to a platter.
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