4 kg of chicken thighs and legs
2 cups all-purpose flour
salt and black pepper to taste
6 eggs
4 cups crushed crackers or cornflakes, or passed through a blender
oil for frying
water
4 kg of chicken thighs and legs
2 cups all-purpose flour
salt and black pepper to taste
6 eggs
4 cups crushed crackers or cornflakes, or passed through a blender
oil for frying
water
Wash the chicken pieces well and pat them dry
Mix together the flour, salt, and black pepper
Place the mixture in a plastic bag and add the chicken pieces, shaking to coat evenly
Beat the eggs with water
Dip the chicken pieces in this mixture and then roll them in the crushed crackers or cornflakes, or passed through a blender
Let it rest for 10 minutes while heating the oil (1 cm deep) in a pan
Fry the chicken pieces with the skin side down and turn when golden brown on both sides
When well cooked, add some soup spoons of water to the pan
Immediately cover the pan and simmer slowly for 20 minutes, until the chicken is tender
Repeat the process until all the chicken pieces are done, adding more oil and water as needed
This fried chicken can be served hot or reheated in the oven just before serving
Makes approximately 45 pieces.
