The chicken is cut into pieces along with the skin and fried in large the amount of oil until golden brown. And to make this crust it turned out very crispy, the pieces are pre-coated double breading from a mixture of corn and wheat flour with the addition of corn starch and spices. Between two layers bread pieces of chicken are dipped in eggs whipped with milk to the crust sticks well. Constantly monitor the temperature of the oil when frying, and then the chicken will evenly brown outside and fry inside. Serve as a snack or main блюда с гарнирами. 
Time: 50 мин. Difficulty: Easy Servings: 4 – 6 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1.3 kg pieces of chicken with bones and skin (cut breasts across in half)
- 5 tbsp. vegetable oil
- 2 tbsp. wheat flour
- 1/4 Art. cornmeal
- 2 tbsp. l corn starch
- 1 tsp ground dried thyme
- 4 large eggs
- 1/4 Art. milk
Recipes with similar ingredients: chicken, eggs, milk, flour, thyme starch
Recipe preparation:
- Pour 2.5 cm into a large cast-iron pan. oils. Heat over medium heat to 175 ° C on a thermometer for deep fat.
- Meanwhile, in a large bowl, combine wheat and corn flour, corn starch, thyme, 1 tbsp. l salt and 2 tsp. black pepper. In another bowl, beat the eggs with milk. Sprinkle chicken with salt and black pepper. Roll each piece of chicken in a flour mixture, then dip in the egg mixture, let the excess drain back into the bowl. Return the chicken to the flour mixture and roll again to completely cover by. Place on a large plate or baking sheet.
- Gently put about half of the whole chicken in hot oil (do not clutter up the pan). Oil temperature will drop; at adjust the fire so that the temperature is always 175 ° C. Fry the chicken without turning until it starts golden crust, about 2 minutes.
- Turn the pieces over and keep frying, from time to time turning until the chicken is lightly browned and crispy, and a thermometer inserted into the breast will not show a temperature of 71 ° C, 77 ° C for hips, 13-16 minutes. Place the chicken pieces on the wire rack with tongs, mounted on a baking sheet; sprinkle with salt. Heat the oil again to 175 ° C before frying the next batch of chicken.
