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The Best Crispy Chicken
2
30 minutes
Ingredients
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2 chicken breasts
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1 egg
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½ glass of milk
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7 oz flour
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1 tablespoon mustard
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A pinch of ground cumin
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A pinch of ground ginger
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STAR Extra Virgin Olive Oil
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For the coating:
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6.35 oz flour
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2.8 oz corn starch
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1 tablespoon baking powder
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A pinch of black pepper
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Salt to taste
Instructions
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1.
Combine the egg, milk, flour, mustard, cumin and ginger in a bowl. Beat until it forms a thin batter. Slide the chicken, cut into strips, into the batter so that it is completely covered. Let it macerate in the fridge for a minimum of 3 hours.
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2.
In a different bowl, mix the flour, cornstarch, baking powder and pepper to make the coating. Add salt to taste.
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3.
Take the chicken out of the fridge, dredge it in the flour mixture and fry it in plenty of extra-virgin olive oil, at 356 ºF, making sure it is covered by the oil at all times.
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4.
Remove and set to drain on a layer of paper towels.
