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4.3.10

BREADED CHICKEN - RÁNTOTT CSIRKE



This is the holy order of breading: flour, eggs, breadcrumbs.

Please note that the chickens we eat nowadays are young and have under developed bone structure. When  frozen, the blood seeps into the bone and forms ice crystals. Then as you heat the chicken the blood is released. To avoid bleeding chicken pieces, use only fresh chicken. Previously frozen chicken is unsuitable for deep frying. You can also try soaking it. This should reduce the blood running out of your drumsticks. Trim your pieces of chicken removing all fat and skin. Next place the chicken in a large glass or stainless steel bowl and cover it with ice water. Soak the chicken pieces for 30 minutes and then drain and pat dry with paper towels.

Use a large Dutch pot, don’t use a fry pan. The amount of oil needed depends on the size of your pot. Maintain a steady, low medium frying temperature and avoid piercing the meat. Use a pair of kitchen thongs to turn the meat. If the oil is not hot enough, the chicken will absorb too much oil and the crust will be soggy. If the oil is too hot, the crust will look great, but the insides could still be raw. So the challenge is to get the oil to the right temperature and then to fry up the chicken in an even, steady pace. The meat inside has to be tender, juicy and fully cooked and the crust should be light and crispy. Never place a lid on the pot. The crust will be a soggy mess. Hungarian fried chicken is best freshly made; reheating alters the flavour, but it will be delicious cold.

chicken breast and legs
salt
1-1/2 cups flour
2 eggs, well beaten
2 cups breadcrumbs
2-3 inches of oil for deep frying

• Quarter the breast meat and divide the legs.
• Remove the skin, sinew and fatty bits, wash and pat dry.
• Lightly salt each piece.
• Set out 3 plates, one each: flour, beaten eggs, and breadcrumbs.
• First, roll the chicken through a shallow plate of flour.
• Next, dip each piece directly into the beaten eggs.
• Finally, roll the pieces into the breadcrumbs.
• Press the crumbs into the chicken to assure even coverage.
• In a large, heavy Dutch pot add 2-3 inches of oil for frying.
• Heat the oil slowly to a low medium heat.
• When the oil is ready to fry, slide in a piece of chicken.
• Wait a little before adding the next one.
• Depending on the size of the pot, fry 2 or 3 chicken pieces at a time.
• Leave lots of room for each piece for turning and not touching.
• On steady heat fry chicken pieces to golden brown.
• Pierce through the thickest parts, if clear juices run the chicken is done.
• Drain on paper towel.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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