Oct 24

Fried Chicken Cormorant

Fried Chicken Cormorant

Wonderful fried cormorants in the simplest and most delicious way. It is easy to prepare and make. Follow recipe.

Ingredients: simple, total time: 60 min.4 serving

Preparation:

Wash the chicken meat, dry well with a kitchen towel.
Peel off the skin, and you don't have to if you like. My husband personally like it with the skin on, so I left a few pieces for him, in my opinion it's better to take it off.
Cut the cormorant with a knife along the bone and add salt and pepper to taste.
Pour flour and starch into a small bowl, mix the ingredients well, then pour into a shallow plate.
In the same deeper bowl, put the crumbs and other spices: salt, pepper, dry parsley, dry spice Vegeta, and red ground pepper, and red-hot pepper flakes — it is optional. Mix all the ingredients well and pour into another plate.
In a deep plate, beat the eggs well and add a little 1/4 teaspoon of salt and pepper.
Roll in first flour, then eggs and breadcrumbs several times.
Fry them for 20 minutes in a lot of oil on a medium-high heat, more weak than high, long and slowly.
Turn many times, about 4-5 times.
When they are well browned and the chicken cormorant are done. Place them briefly on kitchen paper to absorb the fat.
Serve with side dish as desired: french fries, baking potatoes, mashed pure, Peas, spinach, rice.

Buon appetito!

NOTE:

When frying, make sure to shake off the excess when dipping in eggs, and be sure to roll in the crumbs many times, use a fork in that work.
If you don't remove the skin from the meat, it can happen that the skin is separated from the meat, so if you don't mind, nothing.
If you like it more crunchy, add 1 tablespoon of corn flour.
You don't have to add hot ingredients, if you don't like.
If you are making a smaller amount, reduce the amount of eggs, flour, and crumbs of salt and Vegeta.
You can bake also on oven to 200 °C, about 35-40 minutes.
Keep the rest of the food in the refrigerator for up to 4 days.