2 medium-sized chicken pieces
2 cups of water
2 tablespoons of salt
to taste
2 eggs
1/2 cup of milk
1 cup of all-purpose flour, sifted
oil or butter for frying
2 medium-sized chicken pieces
2 cups of water
2 tablespoons of salt
to taste
2 eggs
1/2 cup of milk
1 cup of all-purpose flour, sifted
oil or butter for frying
Cut each chicken piece into 8 portions and cook them in 2 cups of water seasoned with salt and pepper
Eggsorb the chicken pieces on paper towels
Remove the skin and dry well
Beat the eggs slightly with milk, in a medium-sized bowl; add flour and beat well, then add 1 tablespoon of salt
Melt enough oil or butter (approximately 1.5 kg) to obtain a depth of 5 cm in the frying pan
Let it heat up well
Dip each chicken piece, one by one, into the egg mixture, allowing any excess to drip off
Fry 2-3 pieces at a time, flipping them only once
In total, it should take about 4 minutes or until they are cooked through
Eggsorb on paper towels; keep warm in the oven while frying the remaining pieces.
