Rustic fried chicken by owner Charles Gabriel restaurant “Charles’ Pan Fried Chicken” which is located in Harlem on Manhattan in New York. The restaurant serves soul food, popular in south american culture.
The whole chicken is cut into eight parts, rubbed with salt, pepper and garlic powder and pickled during the day. It is immersed in milk with an egg, then crumbled in flour and fried in a frying pan in a small amount of oil, while constantly turning pieces of meat. The recipe was published in the Fried cookbook & True: More than 50 Recipes for America’s Best Fried Chicken and Sides (50 best American fried chicken recipes) sponsored which are Lee Brian Schrager and Adena Sasman.
Photo of the dish:Evan Sung Time: 8 hours. 20 minutes. Difficulty: Easy Portions: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 chicken (approximately 1,800 gr.), Cut into 8 pieces
- Coarse salt and freshly ground pepper
- 1 tsp garlic powder
- Deep fat soy or canola oil
- 2 tbsp. milk
- 3 eggs, beat lightly
- 2 tbsp. flour
Recipes with similar ingredients: chicken, eggs, milk, flour, garlic powder
Recipe preparation:
- Season the chicken in a bowl or sealed plastic bag. 1 tbsp. l salt, 1/2 tsp pepper and garlic powder. Tight Lock and refrigerate for 24 hours.
- In a deep 30-centimeter cast-iron pan, pour 1.2 – 2.5 cm. Of oil and heat it to the state when thrown into it a pinch of salt begins to hiss (about 180 degrees). On a baking sheet with high edges, install the grill and set it aside. AT whisk milk and eggs in a bowl. Pour the flour into a separate bowl. Dip the chicken in the egg batter, drain the excess, then roll in flour, shake off excess.
- In batches, put the chicken in a pan with the skin on the bottom, fry in for 3 minutes without moving the meat. Keep frying overturning chicken every 1-2 minutes so that it is evenly blushed. Cook in this way 11-15 minutes until full readiness. Put the fried chicken on the wire rack, let it drain excess fat. Serve hot, warm or room to the table. temperature.
