Deep-fried chicken – a dish for the soul, which is designed pamper you with its amazing taste and crisp, so make it perfect so that the meat is very juicy and crust – super crispy. To do this, pieces of chicken are pickled at night in a mixture of yogurt with spices, which softens chicken and fills it with taste. And before frying, roll the pieces in breading mixture of flour, paprika and black pepper. Need to fry strictly maintaining the same temperature so that the pieces evenly covered with a golden crisp and fried inside, so keep the deep-fat thermometer in the oil all the time. с друзьями: 
Time: 9 час. 20 minutes. Difficulty: medium Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 tbsp. (1 l.) Yogurt or kefir
- 2 tbsp. l dried thyme
- 2 tbsp. l dried oregano
- 1 tbsp. l hot sauce
- 2 cloves of garlic, crushed
- 1 chicken weighing 1.5-1.8 kg., Cut into 8 pieces
- 4 tbsp. flour
- 1 tbsp. l sweet paprika
- Vegetable fat or vegetable oil, for frying
- Special equipment: deep fat thermometer
Recipes with similar ingredients: yogurt, kefir, thyme, oregano, spicy sauce, garlic, chicken, premium flour, paprika
Recipe preparation:
- Beat yogurt in a large bowl of non-reactive material with thyme, oregano, spicy sauce, garlic and 1/4 tbsp. salt (see Note). Add chicken pieces, mix to coat them marinade, cover the bowl and refrigerate overnight.
- When you’re ready to fry the chicken, mix in a large, clean plastic or paper bag flour, paprika and 1 tbsp. l black pepper. Place a large grid on the baking sheet on the legs. Lay out chicken in a colander. Roll 2-3 pieces at a time in flour mix, then shake off excess and transfer chicken to wire rack.
- Place a large cauldron on moderately strong fire and add enough fat or vegetable oil to fill it half. Heat oil to 175 ° C on a thermometer to deep-frying.
- Fry the chicken in two batches. Gently put the pieces in a cauldron with butter. The oil temperature will drop sharply to about 120 ° C. Adjust the fire as needed to constantly maintain this temperature. Oil should bubble gently around whole chicken. Sauté the pieces until golden brown. about 20 minutes for white meat and 25 minutes for dark meat. Transfer the chicken to a dish covered with a paper towel. Serve immediately or cool to room temperature.
Note
1/4 Art. salt is needed not only for taste, but also for marinade. Some fried chicken fans claim that during frying cover the pan to make the chicken juicy, but we came to the conclusion that the vapor formed under the lid softens the crust and it becomes less crispy. Marinade also makes meat juicier. WITH with this recipe you get the perfect chicken: you get juicy meat and crisp.
