1 Preheat fryer to 350°F. Thoroughly mix together all spices. 2. Combine spices with flour, brown sugar and salt. 3. Dip chicken pieces in egg white to lightly coat them, then transfer to flour mixture. Turn a few times and make sure the flour mix is really stuck to the chicken. Repeat with all the chicken pieces. Sprinkleon the drumsticks, making sure to cover them all over. In another bowl, whisk egg whites with water; reserve. In a baking dish, combine flour, cornstarch, baking powder, and salt. Mix well. Dip each drumstick in the egg mixture and then dredge in the flour mixture, making sure to cover them well. Ina small bowl, combine the sour cream with the mustard, then rub this mixture all over the chicken breasts, making sure it gets into every crevice. Place the breasts in a bowl, cover and refrigerate for about 15 minutes. Whisk the egg in a medium bowl and set aside. Spread the flour on a large plate and set aside.
8 Toss the cooked rice into the pan. Fry the rice and the other ingredients together for 2-3 minutes, just enough time to heat up the rice and mix the ingredients. Keep stirring as you fry the rice. Add 3 tablespoon (44.4 ml). of soy sauce to the mixture and fry the ingredients together for another 30 seconds. [7]
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Μащуնаդቶ ыμωδеδՓ чутвυ
Breadthe chicken. Season the chicken with salt and dredge it in the flour until well coated. Always, shake off excess flour. Place the chicken in the eggs. Lift the chicken out and let the excess egg drip off, Put the chicken in the breadcrumbs. Cover all the chicken 's surface in the breadcrumbs and press firmly to help the breadcrumbs adhere.
Frythe Potatoes. Bring at least 2 inches of oil in a large heavy pot to 325 F. Once the oil is hot, fry the potatoes for about 5 minutes. Work in batches if you're making more than one or two potatoes' worth. Adding too many fries at one time will bring down the temperature of the oil and cause soggy fries.
1½ cups all purpose flour. In a large bowl whisk together the sour cream and hot sauce. Season the chicken thighs on both sides with salt and pepper. Add to the marinade and coat well. Cover the bowl with plastic wrap and place in the refrigerator for at least 1-2 hours, or overnight. Heat the vegetable oil in a large high-walled skillet
Drainon a wire rack or in a large mesh strainer set on a bowl. Reheat the oil to 350°F (up to 360°F). Add the chicken (you can do this in one batch for the second frying), and deep fry again, for about 5 minutes, until golden brown. Drain on a wire rack or in a large mesh strainer set on a bowl. 1 Cut up and pat dry about 1 kilo chicken pieces for fried chicken. 2. Mix 1 teaspoon baking powder with 1 teaspoon salt. Season chicken with this mixture and toss to combine thoroughly. 3. Set aside overnight or for at least 15 minutes. Meanwhile, heat enough oil for frying. 4. .
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    • how to make fried chicken procedure text