PREFACE
Praise the presence of Almighty God upon every overflow of grace, Inayah, Taufik and Hinayahnya so I can finish this report in the form and content are very simple.
Hope I hope this report helps add to the knowledge and experience to the reader, so I can improve the form and content of this report so that the future can be better.
This report I admit there are still many shortcomings, by it because they expect me to Mr. Hero Sultoni Comara to provide inputs that are built to perfection this report.
Hope I hope this report helps add to the knowledge and experience to the reader, so I can improve the form and content of this report so that the future can be better.
This report I admit there are still many shortcomings, by it because they expect me to Mr. Hero Sultoni Comara to provide inputs that are built to perfection this report.
Fried chicken is popular because it's tasty and it can be eaten both freshly cooked or cold as a picnic food or cold-plate snack. Fried chicken is so popular that it's often part of the sajian of many fast food and restaurant chains and indeed, of all meats, it is only chicken that tends to be fried on a regular basis. Properly done, fried chicken is totally delectable, which explains why it's a taste few are willing to give up!
Making fried chicken at home has a number of benefits. You control the quality of the ingredients, meaning that you can use the freshest possible and you can opt for organic chicken if you wish. Also, you can vary the ingredients to taste. And it's highly likely that everyone will want to eat the chicken at the family table, so it's a sure-fire winner for mealtime. This article provides several variations of fried chicken that you can try.
Fried chicken escalopes:
- 1 chicken, about 1.5kg (3lb 3 oz), jointed into 8 pieces, boned and skinned
- 1 small white loaf of bread with crusts removed; 2 day old bread is best
- 1 tablespoon Dijon mustard
- 1 teaspoon chopped fresh herbs
- 2 eggs, beaten
- Sunflower oil, for frying
Southern-fried chicken:
- 2 skinless, boneless chicken breasts
- 2 skinless, boneless chicken thighs
- 1 tsp salt
- 1 tsp black pepper, freshly milled
- Cayenne pepper, pinch
- 150ml (5 fl oz) buttermilk
- 4 back bacon rashers
- 150g (5 1/2 oz) fresh white breadcrumbs
- Sunflower oil, for frying
Original fried chicken:
- 1 egg
- 3 cups milk
- 1 cup flour
- 3 cup fine breadcrumbs
- 1 tsp salt
- 1 tsp garlic powder (not salt)
- 1/2 tsp onion powder (not salt)
- 1 tsp paprika
- 4 tsp black pepper
- 6-8 cups Crisco cooking oil
- 2 fryer, or young frying chicken, cut in pieces
- (optional) Add a teaspoon/ two of red chili powder for a spicy flavor
- 1 tsp of crushed onions
Fried spring chicken:
- Spring chicken
- 2 tablespoons oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Cayenne, pinch
- 1 garlic clove, finely chopped
- 1 tablespoon parsley, very finely chopped
- 1/2 teaspoon ground ginger (optional)
- Fresh white breadcrumbs
- Lemon quarters for garnish
Deep-fried chicken:
- 115g (4 oz) unsalted butter, softened
- 1 lemon, juice and grated zest of
- 2 tbsp tarragon, chopped
- 4 large skinless, boneless chicken breasts
- 1 large egg
- 115g ( 4 oz) fresh white breadcrumbs
- Sunflower oil, for deep-frying
This is a shallow fry method of preparing the chicken.
1. Prepare the escalopes. Remove the skin and tendons from the chicken. Put the chicken fillets between two sheets of plastic food wrap or parchment paper and pound with a rolling pin. The aim is to flatten them evenly to about 1cm (1/2") in depth. The flattened pieces are now known as escalopes.
2. Dice the bread. Add the diced pieces to the food processor and process into breadcrumbs. Pour them into a shallow, wide bowl or dish.
3. Season the escalopes with salt and pepper to taste. Brush each escalope with mustard and sprinkle over the chopped fresh herbs.
4. Dip each escalope into the beaten egg. Be sure to coat both sides evenly.
5. Dip and drag through the breadcrumbs. Seek to coat as thoroughly as possible.
6. Heat the oil in the pan. Add about 1cm (1/2") of oil to the pan.
7. Add the coated escalopes. Fry in the shallow oil for about 4–5 minutes. They are done when they are brown.
8. Remove from the heat. Drain on paper.
9. .Serve. If you are cooking one at a time, keep the fried ones warm in the panggangan until serving time.
CLOSING
Similarly, we can describe the material that is the subject of this report, of course, there are still many shortcomings and weaknesses, because they lack the knowledge to do with the title of this report.
Many authors hope this report is useful for writers in particular, is also dear readers in general.
Many authors hope this report is useful for writers in particular, is also dear readers in general.
By
Lailatul ahadiyah (08)
XII RPL 2
PREFACE
Praise the presence of Almighty God upon every overflow of grace, Inayah, Taufik and Hinayahnya so I can finish this report in the form and content are very simple.
Hope I hope this report helps add to the knowledge and experience to the reader, so I can improve the form and content of this report so that the future can be better.
This report I admit there are still many shortcomings, by it because they expect me to Mr. Hero Sultoni Comara to provide inputs that are built to perfection this report.
Hope I hope this report helps add to the knowledge and experience to the reader, so I can improve the form and content of this report so that the future can be better.
This report I admit there are still many shortcomings, by it because they expect me to Mr. Hero Sultoni Comara to provide inputs that are built to perfection this report.
Fried chicken is popular because it's tasty and it can be eaten both freshly cooked or cold as a picnic food or cold-plate snack. Fried chicken is so popular that it's often part of the sajian of many fast food and restaurant chains and indeed, of all meats, it is only chicken that tends to be fried on a regular basis. Properly done, fried chicken is totally delectable, which explains why it's a taste few are willing to give up!
Making fried chicken at home has a number of benefits. You control the quality of the ingredients, meaning that you can use the freshest possible and you can opt for organic chicken if you wish. Also, you can vary the ingredients to taste. And it's highly likely that everyone will want to eat the chicken at the family table, so it's a sure-fire winner for mealtime. This article provides several variations of fried chicken that you can try.
Fried chicken escalopes:
- 1 chicken, about 1.5kg (3lb 3 oz), jointed into 8 pieces, boned and skinned
- 1 small white loaf of bread with crusts removed; 2 day old bread is best
- 1 tablespoon Dijon mustard
- 1 teaspoon chopped fresh herbs
- 2 eggs, beaten
- Sunflower oil, for frying
Southern-fried chicken:
- 2 skinless, boneless chicken breasts
- 2 skinless, boneless chicken thighs
- 1 tsp salt
- 1 tsp black pepper, freshly milled
- Cayenne pepper, pinch
- 150ml (5 fl oz) buttermilk
- 4 back bacon rashers
- 150g (5 1/2 oz) fresh white breadcrumbs
- Sunflower oil, for frying
Original fried chicken:
- 1 egg
- 3 cups milk
- 1 cup flour
- 3 cup fine breadcrumbs
- 1 tsp salt
- 1 tsp garlic powder (not salt)
- 1/2 tsp onion powder (not salt)
- 1 tsp paprika
- 4 tsp black pepper
- 6-8 cups Crisco cooking oil
- 2 fryer, or young frying chicken, cut in pieces
- (optional) Add a teaspoon/ two of red chili powder for a spicy flavor
- 1 tsp of crushed onions
Fried spring chicken:
- Spring chicken
- 2 tablespoons oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Cayenne, pinch
- 1 garlic clove, finely chopped
- 1 tablespoon parsley, very finely chopped
- 1/2 teaspoon ground ginger (optional)
- Fresh white breadcrumbs
- Lemon quarters for garnish
Deep-fried chicken:
- 115g (4 oz) unsalted butter, softened
- 1 lemon, juice and grated zest of
- 2 tbsp tarragon, chopped
- 4 large skinless, boneless chicken breasts
- 1 large egg
- 115g ( 4 oz) fresh white breadcrumbs
- Sunflower oil, for deep-frying
This is a shallow fry method of preparing the chicken.
1. Prepare the escalopes. Remove the skin and tendons from the chicken. Put the chicken fillets between two sheets of plastic food wrap or parchment paper and pound with a rolling pin. The aim is to flatten them evenly to about 1cm (1/2") in depth. The flattened pieces are now known as escalopes.
2. Dice the bread. Add the diced pieces to the food processor and process into breadcrumbs. Pour them into a shallow, wide bowl or dish.
3. Season the escalopes with salt and pepper to taste. Brush each escalope with mustard and sprinkle over the chopped fresh herbs.
4. Dip each escalope into the beaten egg. Be sure to coat both sides evenly.
5. Dip and drag through the breadcrumbs. Seek to coat as thoroughly as possible.
6. Heat the oil in the pan. Add about 1cm (1/2") of oil to the pan.
7. Add the coated escalopes. Fry in the shallow oil for about 4–5 minutes. They are done when they are brown.
8. Remove from the heat. Drain on paper.
9. .Serve. If you are cooking one at a time, keep the fried ones warm in the panggangan until serving time.
CLOSING
Similarly, we can describe the material that is the subject of this report, of course, there are still many shortcomings and weaknesses, because they lack the knowledge to do with the title of this report.
Many authors hope this report is useful for writers in particular, is also dear readers in general.
Many authors hope this report is useful for writers in particular, is also dear readers in general.
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