Besides, it hit me on Saturday and I decided to surprise my wife. And so, in the morning there were pancakes, for lunch there were wings, and for dinner it was planned to have a “Zebra” cake from imp1122 and the next morning a Jelly cake from natali_. What happened? All!!!

Chicken wings fries.

What you need:

1) Wings (1.5-2 kg)

2) Spices (I take spices for chicken and curry)

3) Hot chili sauce

5) Sunflower or corn oil (according to the size of the fryer)

This number of wings is designed for 2-3 very hungry people and about 2 cans of beer.

Wash the wings and cut them into 3 parts:

The edge of the wing is not needed and I collect it in a bag for my wife. Well, make some broth there.

In between, you can drink beer. Place the pieces of wings in a pan and add spices:

Add hot sauce:

Stir and add a little vinegar. We leave it all for a couple of hours.

About the seasonings. I don’t have a specific set of spices and do the dosage “by eye.” When I want it spicier, I add red pepper. In general, there is room for your imagination. This preparatory part takes me about half an hour in the morning.

After a couple of hours, we take out the deep fryer and oil. This time I used corn and I liked it.

Place in one layer and fry:

Fry until golden brown. It can be stronger, depending on who you like. Here I am already starting to dance with impatience, while experiencing terrible pangs of hunger and driving my family away from the kitchen.

And then we drink it with beer.

First of all, we wash the wings and cut them along the joint, dividing them into three parts. We will not use the third part, i.e. the ends of the wings. It needs to be removed. You can use these unwanted parts for broth or feed them to your pets...

Place all the prepared wings in a deep bowl...

Add mayonnaise, adjika, salt and chicken spices. In general, there is room for imagination and of course you can prepare your own marinade at your discretion, but I use my favorite and proven method...

Mix everything well and leave to marinate. I leave them like this overnight, which makes the wings just the most tender. If you don’t have this option, then leave them to marinate for at least 2-3 hours. When the wings are ready, take out three plates. Pour flour into one, beat eggs with a little salt into another, add crackers and sesame seeds into the third. Let's proceed directly to frying. First roll each part of the wing in flour...

Then in the egg...

And at the very end, in a mixture of breadcrumbs and sesame...

Dip the wings into heated vegetable oil. If you don't have a deep fryer, any thick-bottomed pan will work fine...

Fry the wings in small batches. The heat should not be too high, but make sure that the oil is boiling and the wings float fairly freely in it. When one side is browned, turn them over...

It takes about 5-7 minutes to cook one batch of wings. We take out the finished wings and place them on a paper towel or napkins to remove excess fat...

Despite this method of preparation, the wings are not at all greasy. And that same crispy crust crunches even when cooled, which makes them even more attractive. Inside, the wings turn out juicy and very tender, and if you serve them with ketchup, cheese or garlic sauce, you will simply lick your fingers...

You can add paprika to the flour for color or any other spices to enhance the taste and aroma. You can also adjust the spiciness to your taste by adding ground red pepper to the marinade or using garlic. Bon appetit!

Cooking time: PT01H00M 1 h.

Step 1: Prepare the chicken breasts.

First of all, we rinse the chicken breasts under cold running water, dry them with paper kitchen towels, place them on a cutting board and remove cartilage, small bones, and film from them.


Then cut the poultry meat across the grain into thick pieces from 1 to 1.5 centimeters, length from 5 to 7 centimeters and transfer them to a deep bowl.

Step 2: infuse the chicken meat.

Place the chicken in a deep bowl, pour in one glass of buttermilk, mix everything thoroughly with clean hands and leave the meat in this form for 15 – 20 minutes. If desired, you can infuse it longer, this will make the fibers softer and the taste of the finished dish will be more delicate.

Step 3: prepare a mixture of spices and flour.

We don’t waste time in vain; while the chicken is soaking in buttermilk, pour the sifted wheat flour into a clean deep bowl.


Add a great mixture of spices and salt to it.


Using a table fork, mix the dry ingredients until smooth and pour half a glass of buttermilk into the resulting mixture.


Mix everything again until smooth.


Place the bowl aside and move on to the next step.

Step 4: prepare vegetable oil.

Turn on the stove to a level between the smallest and medium. Then put a deep frying pan on the fire and pour vegetable oil into it so that it fills it about 2 – 3 centimeters, and heat the fat to medium temperature. You shouldn’t overheat the pan too much, as this will cause the chicken pieces to burn rather than fry! Therefore, when the oil begins to bubble, we begin the final stage of preparing our dish.

Step 5: Prepare the chicken for frying.

Remove a few pieces of chicken from the buttermilk and place it in a bowl with the spiced flour.


Using kitchen tongs, roll them in the aromatic dry mixture.


Transfer to a plate and place a few more pieces of chicken in their place.

Step 6: Fry the chicken fries.

Now add a pinch of flour into the pan; if the oil starts to bubble, add the first batch of chicken into it.


Fry the pieces of meat on one side for one to two minutes. Then turn them over to the other side and fry for the same amount of time until golden brown.


Next, using a kitchen spatula, transfer the finished chicken fries onto a paper kitchen towel, previously spread on the countertop, and allow the paper to absorb excess oil, this will take no more than two to three minutes. Use the same method to prepare the remaining pieces of chicken.

Step 7: Serve chicken fries.

Chicken fries are served hot as an appetizer or main course. After cooking, the pieces of brisket are slightly cooled on a paper towel, then transferred to a large flat dish and served at the table along with sauces based on tomatoes, sour cream, and cream. If desired, this meat can be supplemented with a side dish: vegetable puree, salad, boiled, fried or baked potatoes, cereal porridge, pasta, and steamed rice. Enjoy!
Bon appetit!

Instead of a mixture of spices and salt from Lawry, you can use any other, the main thing is that it should be salty and very spicy;

Buttermilk can easily be replaced by low-fat kefir, cream, yogurt or sour milk;

Sometimes pieces of cooked chicken are dipped into a beaten egg and then into the flour mixture;

Instead of a frying pan, you can use a cauldron or a deep non-stick saucepan.

When I read a recipe from Japanese cuisine, my inner complex prevents me from thinking, because I mean “sushi” and different types appear
exotic ingredients that are mostly unknown to me. But when I saw the recipe for Japanese chicken fries, I thought: “Yes, I can handle this Japanese dish,” and I can already boast to my friends that I can (partially) cope with Japanese cuisine. Moreover, this dish is very easy to prepare.

To make Japanese chicken fries, you will need:

Chicken breast without skin and bones - 500 g
Fresh ginger - 30 g
Soy sauce - 2 tbsp.
Sake - 1 tbsp.
Sesame oil - 2 tsp.
Starch - 4 tbsp. with a slide
Sunflower oil for deep frying - 400 ml

How to cook Japanese fried chicken.

1. So, first you need to cut the chicken breast into small pieces for one “bite” (it’s more convenient to eat with chopsticks) and marinate (preferably for 4-6 hours) in a sauce of grated ginger, sesame oil, sake (can be successfully replaced with vodka ) and soy sauce.

2. Roll each marinated piece of chicken in starch.

3. Heat oil in a frying pan and fry in boiling oil, turning occasionally, until the pieces are golden brown. When chicken pieces are removed from the pan, blot excess oil with paper towels.

4. Serve Japanese chicken hot or warm.

OK it's all over Now. See how easy everything is. Now you can proudly declare that the basics of Japanese cuisine are within your grasp :) .

Nevertheless, I made my own adjustment to the Japanese dish by replacing sake (which I didn’t have) with Mexican tequila, and I made my own sesame oil: I add sesame seeds crushed in a mortar to regular vegetable oil. And I store sesame oil in the refrigerator, waiting for an opportunity, which came up to cook Japanese chicken. And the recipe also mentions fresh ginger juice and gruel, but I also replaced it (since I was too lazy to go to the store for fresh) with ginger powder, which turned out to be no less fragrant.

Deep fry chicken fries in a frying pan over medium heat without a lid.

How to fry wings

Fatty wings fried in plenty of oil are the perfect appetizer.
Products
Chicken wings - 1 kilogram
Ground red pepper - 1 teaspoon
Salt - 1 tablespoon
Refined vegetable oil - 1 liter
Soy sauce - 5 tablespoons
Vinegar 9% - 2 tablespoons
Ketchup - 3 tablespoons

Preparing the wings
1. If necessary, singe the chicken wings, wash and dry.
2. Using kitchen tongs, trim the edges of the wings and cut each wing in half.
3. Rub the wings with salt and pepper.
4. Mix soy sauce, vinegar and ketchup in a saucepan.
5. Place the wings in the pan and mix them with the sauce.
6. Cover with a lid and leave at room temperature for 1.5-2 hours.

How to fry chicken wings
1. Pour oil into a deep frying pan and place over medium heat.
2. Heat the oil in a frying pan and check its temperature: throw a piece of onion into the oil and if it sizzles and bubbles, the oil is hot enough to start frying the wings.
3. Quickly lower the wings into the oil one by one (do not pour them out so that the oil does not splatter), discarding excess sauce - the wings should float freely in the oil, without touching each other.
4. Cover the pan with a mesh lid and fry for 7 minutes over medium heat.
5. Place the chicken wings in a colander to drain excess fat and add the next batch of wings to the oil.
How to fry wings in an air fryer
1. Place wings in the fryer mesh to drain off excess sauce.
2. Heat the oil in a deep fryer, place the deep fryer rack in the fryer and fry for 7 minutes.
3. Place the wings in a colander and place the next batch of wings into the net.
Serve wing fries with a separate plate for the bones and plenty of napkins.

How to fry breast fries

Products
Chicken breasts - 1 kilogram
Buttermilk or kefir (fat content 1%) - 0.5 liters (about 1.5 cups)
Wheat flour - 3 tablespoons
Chicken seasoning - 3 teaspoons
Vegetable oil - 1 cup
Salt - to taste

How to fry chicken fries in a frying pan
1. Wash a kilogram of chicken breasts, squeeze them a little and dry with napkins.
2. Cut the breasts into strips 1.5 centimeters thick.
3. Pour 400 milliliters of buttermilk (or kefir) into a deep bowl, lay out the chopped pieces of chicken breasts, and leave to marinate for 20 minutes.
4. Pour 3 tablespoons of flour into a bowl, add 3 teaspoons of chicken seasoning, and add salt.
5. Pour 100 milliliters of buttermilk (kefir) into a bowl of flour and mix thoroughly.
6. Pour 1 cup of oil into a deep frying pan with a small radius, put on fire, heat for 4-5 minutes over medium heat.
7. Remove the sliced ​​chicken breasts from the marinade, roll in the flour mixture and place in the deep fryer.
8. Fry the chicken for 2-3 minutes, turning with a fork to ensure even browning.
9. Place the finished chicken fries on a plate lined with a paper napkin to drain off excess oil.

Fkusnofacts

Chicken fries calories- 285 kcal/100 grams.

Chicken fries to the table serve hot as a snack or main course.

On the side Potatoes in any form, boiled rice, fried vegetables go well with chicken fries.

Decorate chicken fries with lettuce, fried sesame seeds.

Sauces for chicken fries - tomato, sour cream or cream.

The cost of ingredients for preparing fried chicken breasts is 255 rubles. (average for Moscow as of June 2017).

You can bread chicken for frying in breadcrumbs, bran or oatmeal.

To do wings like KFC, you need to bread the wings in a breading mixture mixed with crushed corn flakes. Before frying, dip each piece in flour (this helps tenderize the finished chicken), then in egg (to ensure a thick crust), and then in breading (for flavor and to add crunch to the crust).
Fry the chicken like in KFC in a frying pan with a lot of oil (3-4 centimeters), or in a deep fryer.

To make a delicate batter for chicken fries, you need to take 3 teaspoons of potato starch with 1 tablespoon of water for 1 egg white and mix.