Imported from Instagram

Crispy Chicken

Name: Crispy Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 65 min
Yield: 6 servings
Cuisine: Other
Ingredients: 1 kg Chicken breast (Sliced into medium-thick pieces, not too small); 2 Eggs; 0.5 su bardağı Milk; 1 şişe Sparkling water (Soda); 1 diş Garlic (Grated); 1 çay kaşığı Salt (For the sauce); 1 çay kaşığı Paprika; 1 çay kaşığı Curry powder; 1 çay kaşığı Ground cumin; 1 çay kaşığı Baking soda; 2 su bardağı Flour (For the sauce; if the sauce is too runny, add 1–2 tbsp more. It should be thick.); Flour (For dredging); Salt (A little, for the dredging flour); Vegetable oil (For frying)

Recipe by Nurgül Kotan @canfeezam · Instagram

Imported by Rozárie Bulušková on SeeMeCook

Beloved crispy chicken is prepared at home by coating the chicken in a spiced, soda- and milk-based thick sauce, then dredging it in flour. After frying, the chicken becomes golden and crispy; it can be served with honey mustard, ranch, or garlic yogurt sauce.

6 servings65 minOther

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Ingredients

1 kg Chicken breast (Sliced into medium-thick pieces, not too small)
2 Eggs
0.5 su bardağı Milk
1 şişe Sparkling water (Soda)
1 diş Garlic (Grated)
1 çay kaşığı Salt (For the sauce)
1 çay kaşığı Paprika
1 çay kaşığı Curry powder
1 çay kaşığı Ground cumin
1 çay kaşığı Baking soda
2 su bardağı Flour (For the sauce; if the sauce is too runny, add 1–2 tbsp more. It should be thick.)
Flour (For dredging)
Salt (A little, for the dredging flour)
Vegetable oil (For frying)

Steps

1
Slice the chicken breasts into medium-thick pieces, not too small.
2
In a large bowl, combine the eggs, milk, and sparkling water.
3
Add the grated garlic, the salt reserved for the sauce, paprika, curry powder, ground cumin, and baking soda.
4
Add two cups of flour and mix all the ingredients. The sauce should be thick; if it looks runny, add 1–2 tbsp more flour.
5
Add the sliced chicken to the prepared sauce and make sure each piece is coated.
6
Cover the bowl with plastic wrap and let the chicken rest in the refrigerator for at least 30 minutes.
7
In a separate bowl, mix the flour for dredging with a little salt.
8
Remove the rested chicken pieces from the sauce one at a time and dredge them in the prepared flour mixture.
9
Gently shake off the excess flour from the chicken; if necessary, lightly tap each piece by hand to remove the excess.
10
Heat enough vegetable oil for frying in a deep skillet.
11
Add the chicken pieces to the oil and fry, turning them once, until golden brown on the outside.
12
Transfer the fried chicken to paper towels to drain the excess oil.
13
If desired, serve with honey mustard sauce, ranch sauce, or garlic yogurt sauce.

Notes

The source does not specify quantities for the frying oil or dredging flour. It also does not specify a frying temperature or exact frying time; fry the chicken until golden brown.