Juicy chicken in sour milk batter
Votes: 1
Time: 2 hours.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Before deep-frying, the chicken pieces are marinated for an hour in sour milk with a little salt to make the meat tender and juicy, especially the breast. Each piece is then dredged in a mixture of self-raising flour, paprika, and garlic powder, and the chicken is fried in generous amounts of oil until golden and crispy. Be sure to maintain the oil temperature specified in the recipe to ensure the breading adheres firmly to the chicken and browns well, while ensuring the meat is cooked through. Remove any excess fat by placing the chicken on paper towels and enjoy.
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:
- 1 chicken (1.5 kg), cut into 8 pieces
- 2 cups of sour milk or kefir
- Vegetable oil, for deep-frying
- 1 cup self-raising flour
- 0.5 tsp sweet paprika
- 1/4 tsp garlic powder
We recommend
Recipes with similar ingredients: chicken, sour milk, kefir, self-raising flour, garlic powder, paprika
Cooking the dish according to the recipe:
- Combine the chicken, sour milk, and 1 teaspoon of salt in a bowl. Cover and refrigerate for 1 hour.
- In a large, deep skillet, heat 2.5 cm of vegetable oil over medium-high heat until it reaches 180°C on a thermometer.
- In a shallow bowl, combine flour, paprika, 1/4 teaspoon black pepper, and garlic powder. Remove the dark meat from the buttermilk, shake off any excess, and coat it in the flour mixture. Shake off any excess flour, add the chicken to the hot oil, and cook, turning occasionally, until golden brown and cooked through, about 15 minutes (adjust the heat as needed). Transfer the cooked chicken to paper towels to drain any excess fat.
- Heat the oil again to 180°C. Repeat with the chicken breasts and wings, frying for 15 minutes. Serve the chicken hot or at room temperature.
Author of the recipe - Art Smith is a fast food restaurant owner and cooking show host.
Categories:
Similar recipes
