47
46
reCipe
Fried Chicken and Chips
4 serves
ingredients:
1 fresh chicken
Salt
2.3 Litre rapeseed oil or any other suitable oil
1 egg
approx. 3 spoonful of flour
approx. 3 spoonful of breadcrumbs
approx. 2 kg potatoes
preparation:
1.
Wash and dab dry the chicken; then use a really sharp knife to cut the chicken to pieces
of, at the maximum, 10 cm in size. The skin of the chicken should be undamaged as far as
possible. Add some salt.
2.
Peel the potatoes and cut them to sticks approx. 1 cm thick. Thoroughly dry the potato sticks
with a clean kitchen cloth.
3.
Whip the egg. Then coat the chicken pieces first with flour, then egg, then breadcrumbs.
4.
Fill the fryer with the rapeseed oil and pre-heat to 175 °C.
5.
Fry the chicken pieces in 3 portions of approx. 300 - 400 g for 9 -11 minutes each portion.
Thereafter, activate the centrifuge at LOW speed for approx. 1/2 - 1 minute. Take out the
chicken pieces and place them in a bowl.
6.
Fry the potato sticks in portions of approx. 400 g at 190 °C for approx. 6 - 8 minutes each
portion. Operate the centrifuge at HIGH speed for approx. 1/2 - 1 minute. Add salt to taste.
Enjoy your meal!
notizen/notes:
