Hey everyone, it’s John, welcome to my recipe page. Today, I will show you a way to prepare a special dish, fried chicken - wet fry #authormarathon #4weekschallenge. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
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All the while, monitor the temperature of the oil to make sure the chicken doesn't burn. Place the coated chicken on the parchment- or wax paper-lined baking sheet. Before easing the coated chicken pieces into hot fat, allow them to rest, which will give the coating a chance to adhere. Dredge the chicken pieces in the dry mixture, then the wet mixture, then the dry mixture; set aside until ready to fry.
To get started with this particular recipe, we have to prepare a few ingredients. You can have fried chicken - wet fry #authormarathon #4weekschallenge using 8 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Fried Chicken - wet fry
#AuthorMarathon #4weekschallenge:
- Get Full chicken
- Make ready 2 large tomatoes (blended)
- Take 1 large bulb onion
- Prepare Garlic and Ginger
- Get Dania and Hoho (blend together with tomatoes)
- Take Tomato Paste
- Take Spices (curry powder, chicken masala)
- Take to taste Salt
Moisten each piece of chicken with a little water, then dip in the dry mix. Shake off excess and dip in the wet mix, then dip in the dry mix once more. Frying removes moisture from the crust and leaves it crunchy, but you can't fry it any longer than it takes the meat underneath to cook. Leave the chicken in too long, and you'll end up with an extra-crispy crust, but dry, overcooked meat.
Instructions to make Fried Chicken - wet fry
#AuthorMarathon #4weekschallenge:
- Preboil chicken to get broth then set aside
- Fry onions - Add ginger and garlic paste - Add spices - Add the chicken let it fry for a few minutes with the spices
- Pour the blended mixture in chicken - Add tomato paste and stir - Then add the chicken broth - Let it simmer until it thickens
- Serve with rice, ugali or chapati
Frying removes moisture from the crust and leaves it crunchy, but you can't fry it any longer than it takes the meat underneath to cook. Leave the chicken in too long, and you'll end up with an extra-crispy crust, but dry, overcooked meat. Oil temperature is the key to amazing fried chicken. This temperature range will cook the chicken through without burning the crust. Sure, a fried drumstick may be iconic, but you can fry up the whole bird—including, yep, the breast. (In fact, this might be one of the most genius ways to make the best of the breast, which.
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