Crispy fried chicken

Name: Crispy fried chicken
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 2
Ingredients: 1 small ready-to-cook organic chicken (approx. 1.1 kg); 7-10 Tbsp salt and pepper; 0?$? Oil for frying (e.g. sunflower oil); 3 Eggs (Gr. M); 6-8 TABLESPOONS Flour; 150 g Breadcrumbs; 7-10 Tbsp Lemon slices and parsley; baking paper

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 2

1 small ready-to-cook organic chicken (approx. 1.1 kg)
7-10 Tbsp salt and pepper
0?$? Oil for frying (e.g. sunflower oil)
3 Eggs (Gr. M)
6-8 TABLESPOONS Flour
150 g Breadcrumbs
7-10 Tbsp Lemon slices and parsley
baking paper

Directions

1
Cut the chicken in half lengthwise with the poultry shears, wash thoroughly and pat dry. Season all around with salt and pepper. Heat the frying oil in a wide large pot or deep fryer to approx. 150°C.
2
Beat the eggs. First turn one half of the chicken in the flour, then pass it through the eggs, let it drip off a little and finally turn it in breadcrumbs.
3
Put the chicken half into the hot frying oil. The frying oil should now be constantly approx. 125°C hot (not hotter, otherwise the breading will burn and the chicken will not be cooked inside). Fry the chicken half for 25-30 minutes until golden brown, turning two or three times.
4
Carefully lift out of the frying oil with a skimmer and meat fork and drain well. Then drain on kitchen paper and keep warm on baking paper in a hot oven (approx. 100°C).
5
Heat the frying oil to approx. 150°C again. Bread and deep-fry the second half of the chicken in the same way. Serve with lemon slices and parsley. Serve with a colourful salad.