Fried chicken in batter

Votes: 1

Time: 3 hours.
Complexity: easily
Quantity: 24 chicken strips

Nutritional value per serving:

Serving size: 1 of 18 servings
Calories 331, total fat 22 G., saturated fats 5 G., proteins 8 G., carbohydrates 26 G., fiber 1 G., cholesterol 36 mg, sodium 277 mg, sugar 4 G.

This appetizer was inspired by sausage rolls, but it's more elaborate and interesting. This treat is sure to be a hit at your party. Chicken thigh pieces are marinated for several hours in a mixture of sour milk and hot sauce (or overnight), then dredged in spiced flour and deep-fried until crispy and golden brown, revealing the juicy, delicious meat underneath. You'll have to be patient not to eat the entire mouth-watering chicken—the real fun is yet to come. Each piece is wrapped in a strip of dough, sprinkled with paprika, and baked in the oven. Brush the warm buns with honey butter for an even more delicious experience.

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.

Ingredients for the recipe:

Marinade

1 cup of sour milk or kefir
0.5 cup hot sauce
400 g boneless, skinless chicken thighs (2-3 large thighs)

Dough

2 cups of premium flour + extra for working with the dough
1 tbsp baking powder
2 teaspoons of sugar
1 cup low-fat cream (10%)

Frying

2 cups premium flour
2 tsp paprika + extra for sprinkling
1 teaspoon cayenne pepper
1 teaspoon chopped fresh thyme
Vegetable oil, for frying
5 tbsp unsalted butter, melted
2 tablespoons of honey

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken thighs, hot sauce, sour milk, kefir, cream, ground cayenne pepper, paprika, thyme, honey

Cooking the dish according to the recipe:

Marinade:

In a medium bowl, combine the buttermilk, hot sauce, and 1 teaspoon of salt. Cut the chicken into 24 small pieces (approximately 2 x 5 cm) and place in the marinade; cover and refrigerate for at least 2 hours or overnight.
Dough:

In a large bowl, combine the flour, 1 teaspoon of salt, baking powder, and sugar. Gradually pour in the cream, stirring with a wooden spoon until a rough dough forms. Turn it out onto a lightly floured surface and knead until the dough comes together, about 1 minute.

Using your hands, form the dough into a rectangle, then roll it out to a thickness of 20 x 30 cm (approximately 0.3 cm). Cut the dough into 24 strips (approximately 2.5 x 10 cm each) and place them on a parchment-lined baking sheet; refrigerate for 30 minutes.
Fry the chicken:

In a large bowl, combine the flour, paprika, cayenne pepper, thyme, and 1 teaspoon of black pepper. Heat about 2 inches of vegetable oil in a deep frying pan over medium heat until it reaches 180°C (350°F) on a deep-fry thermometer. Remove a few chicken pieces from the marinade, letting any excess drip back into the bowl.
Dredge the chicken in the seasoned flour, then fry, turning occasionally, until crispy and cooked through, about 3 minutes. Transfer with a slotted spoon to paper towels and sprinkle with salt.
Preheat oven to 190°C.
Wrap each piece of fried chicken in a strip of chilled dough, pressing gently to seal; place seam-side down on a baking sheet. Brush the dough with 2 tablespoons melted butter and sprinkle with salt and paprika.
Bake until golden brown, about 12 minutes. Mix the remaining 3 tablespoons melted butter with honey; brush the buns with it while they're still warm.