2 cups of oil
1 1/2 kg chicken cut into pieces
1/2 cup all-purpose flour
salt and white pepper to taste
9 slices of fresh white bread, pulsed in a blender to obtain 3 cups of breadcrumbs
1 egg lightly beaten with 2 tablespoons of water
2 cups of oil
1 1/2 kg chicken cut into pieces
1/2 cup all-purpose flour
salt and white pepper to taste
9 slices of fresh white bread, pulsed in a blender to obtain 3 cups of breadcrumbs
1 egg lightly beaten with 2 tablespoons of water
Dust the chicken pieces with seasoned flour, salt, and white pepper
Dip them into the egg mixture and coat with breadcrumbs, pressing gently on the surface of the chicken pieces
Let it rest for 1 hour to allow the breadcrumbs to adhere well
Heat oil in a skillet and fry the chicken pieces until golden brown
Place them in a heated baking dish
To achieve a crisper exterior, remove from the oven 10 minutes before the end of cooking, place in an oven-safe dish, and bake at moderate temperature (170°C) until done, then serve immediately with spaghetti and cheese (see recipe below)
Serve hot, four portions.
