A great idea would be to fry the onions in the same breading in which rolled chicken: from a large variety of crispy no one will refuse snacks. Chicken is cut into pieces and pre marinated with onions in a mixture of water, mustard and thyme. The same mixture after chicken will go to cook delicious breading. Part of the liquid is mixed with a large amount confectionery flour to make a lumpy breading. These lumps then tightly pressed to the chicken and onion. Thanks to the patisserie flour for cakes chicken after frying is covered with air and суперхрустящей корочкой. 
Time: 3 час.Difficulty: easy Servings: 8 – 10 In recipes, measured capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2.5 kg pieces of chicken with skin and bones (cut breasts across in half)
- 1.5 tbsp. yellow mustard
- 8 to 10 sprigs of thyme
- 1 small onion, cut in half and thinly sliced from root to tip
- Vegetable or Peanut Butter, Deep Fried
- 5.5 tbsp. flour for cakes
- 2 tbsp. l baking powder
- 1 tbsp. l paprika
- 1 tbsp. l dried dill
- 0.5 tsp cayenne pepper
Recipes with similar ingredients: chicken thighs, chicken drumsticks, chicken breasts, onions, dill, ground cayenne pepper, paprika, thyme, starch
Recipe preparation:
- In a large bowl or wide pan, beat the mustard with 2 tbsp. water until a homogeneous mass is obtained; add thyme sprigs. Add chicken and onion, turning the pieces over to coat them well liquid. Press firmly so that the chicken is immersed in the marinade. Cover and refrigerate for 2-4 hours.
- Fill two cast-iron pans with a diameter of 30 cm. About 6 see vegetable oil. Heat over medium heat. 175 ° C on a deep fat thermometer.
- While the oil is heating, prepare a breading. In a big bowl pour 3 tbsp. flour. Add 1/3 tbsp. chicken marinade; mix to make a lumpy mixture. Then intervene the remaining 2.5 tbsp. flour, baking powder, paprika, dill, cayenne pepper, 1 tbsp. l salt and 2 tsp. black pepper.
- When working with a few pieces at a time, take out the chicken and onion from the marinade, let the excess drain back into the bowl, and roll in flour mixture, pressing it with your hands to completely cover the chicken and bow. Lay on the rack mounted on the pan with bumpers.
- Gently dip approximately 5 pieces of chicken into each pan, then adjust the heat to oil temperature remained within 150 ° C-160 ° C. Roast periodically chicken until golden crisp until it is fried inside, 15-16 minutes. The thermometer inserted in the meat should show a temperature of 71 ° C for the breast and 76 ° C for the legs and hips.
- Place the pieces with forceps on a clean, wire rack mounted on baking sheets with salt, salt. Heat the oil again to 175 ° C and fry the remaining chicken. Then fry the onions for 2-3 minutes, stirring occasionally. Transfer the chicken and onions to the dish.
