The Best Crispy Chicken
Serves 2 #STARFineFoods Ingredients: 2 chicken breasts 1 egg ½ glass of milk 7 oz flour 1 tablespoon mustard A pinch of ground cumin A pinch of ground ginger STAR Extra Virgin Olive Oil ===== For the coating: 6.35 oz flour 2.8 oz corn starch 1 tablespoon baking powder A pinch of black pepper Salt to taste Instructions: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.
In a different bowl, mix the flour, cornstarch, baking powder and pepper to make the coating. Add salt to taste.
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.
Remove and set to drain on a layer of paper towels.
Ingredients
- 2 chicken breasts
- 1 egg
- ½ glass of milk
- 7 oz flour
- 1 tablespoon mustard
- A pinch of ground cumin
- A pinch of ground ginger
- STAR Extra Virgin Olive Oil
- =====
- For the coating:
- 6.35 oz flour
- 2.8 oz corn starch
- 1 tablespoon baking powder
- A pinch of black pepper
- Salt to taste
Instructions
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.
In a different bowl, mix the flour, cornstarch, baking powder and pepper to make the coating. Add salt to taste.
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.
Remove and set to drain on a layer of paper towels.
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.
In a different bowl, mix the flour, cornstarch, baking powder and pepper to make the coating. Add salt to taste.
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.
Remove and set to drain on a layer of paper towels.
Total Time: 30 minutes
Serves: 2
