Main course
Spicy crispy chicken fried in Zucchi 100% Italian frying oil
Ingredients
1 whole chicken, cut into 8 joints | |
Flour | 200 g |
Stale bread | 100 g |
Eggs | 2 |
Flour | 50 g |
Milk | 300 ml |
Paprika | 1 teaspoon |
Curry powder | 1 teaspoon |
Dried garlic | 1 teaspoon |
Turmeric | 1 teaspoon |
Black pepper | 1 teaspoon |
Finely chopped fresh thyme | 1 teaspoon |
Salt |
Instructions
Clean the chicken, scorch the skin to remove any feather residues, then rinse it and dry it thoroughly. Sieve the stale bread through a coarse sieve. Add the flour and all the spices and herbs to the bread. Beat the eggs with the milk and season with a pinch of salt.
Place a large frying-pan on the heat with the oil and heat to 180°C. Dip the chicken joints in the egg and immediately afterwards in the spice and flour mixture. Plunge the chicken joints into the boiling oil and cook for about 5 minutes on each side. When golden brown, drain the chicken on a sheet of kitchen roll. Transfer it to an oven dish and roast in a hot oven at 180°C for another 10 minutes to finish cooking and ensure the chicken is crispy on the outside and soft on the inside.
Serve piping hot with sauces.
Place a large frying-pan on the heat with the oil and heat to 180°C. Dip the chicken joints in the egg and immediately afterwards in the spice and flour mixture. Plunge the chicken joints into the boiling oil and cook for about 5 minutes on each side. When golden brown, drain the chicken on a sheet of kitchen roll. Transfer it to an oven dish and roast in a hot oven at 180°C for another 10 minutes to finish cooking and ensure the chicken is crispy on the outside and soft on the inside.
Serve piping hot with sauces.
