Spicy chicken in batter

The chicken was first placed in a brine of white wine, honey, garlic so that the meat becomes juicy when frying. Then fried in oil, lowering each slice in a batter of buttermilk, flour and spices: marjoram, tarragon, granulated onions and garlic. Share with friends: Time: 50 minutes Difficulty: easy Servings: 6 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Pickle Pickle

• 2 cut into 8 pieces each chicken for frying
• 1 tbsp. white wine
• 2 tbsp. l olive oil
• 1 tbsp. chopped onions
• 1/2 tbsp. chopped red bell pepper
• 1/2 tbsp. chopped green bell pepper
• 12 cloves of garlic
• 4 l water
• 1/2 tbsp. Sahara
• 2/3 Art. coarse salt
• 1/2 tbsp. honey
• 4 tbsp. l black pepper peas
• 2 liter ice water

Chicken in batter

• 4 tbsp. l dried marjoram
• 2 tbsp. l dried tarragon
• 2 tbsp. l crushed black pepper
• 2 tbsp. l granulated garlic
• 2 tbsp. l granular onions
• 6 tbsp. flour
• 6 tbsp. yogurt
• 1 liter peanut or canola oil
• Optional equipment: large cast-iron pan or heavy frying pan for frying

Recipes with similar ingredients: chicken, white wine, yogurt, sweet pepper, onions, garlic granules, dried onions, marjoram, tarragon, honey

Recipe preparation:

1. For brine: In a large saucepan over medium-high heat. heat oil and fry onion, bell pepper and garlic until softness, 4-5 minutes Add water, sugar, salt, wine, honey, black peppercorns and bring to a boil. Remove from heat, let cool for 15 minutes, then add ice to completely cool. Dip the chicken in brine and refrigerate. for 4-12 hours
2. Remove the chicken from the brine, rinse and dry. In a little Mix the flour and spices in a bowl. Spread the mixture into 2 shallow plates. Pour the yogurt into a separate bowl. Roll the pieces chicken in flour, then dip in yogurt, then roll in a second bowl of flour. Put the pieces on the grill mounted on baking sheet and let stand for 15 minutes.
3. At this time, heat the oil in a pan to 180 ° C. Neatly dip the chicken there, if necessary, in batches. Do not overload to the pan. Sauté the chicken until golden brown and ready, about 20 min., turning the pieces over when they get browned. Lay on a paper towel plate, immediately salt and serve.