Monday, May 19, 2014
Fried chicken with paprika and cayenne
If you use egg as the adhesive when frying chicken, the coating may become claggy. A good many recipes recommend buttermilk; but, having no further use for buttermilk, I would have to throw a good deal of it away. So I tried an egg and milk mixture, which worked well. Gluten-free flour works well, too – it’s less stodgy than wheat flour.
I like chicken to be well cooked, so I poach the drumsticks first. You can keep the stock for another recipe.
Season the flour liberally. The amount of flour that will end up as coating is quite small.
6 chicken drumsticks
1 egg, beaten
1/2tsp cayenne pepper
Cover the drumsticks with water in a saucepan, bring to a simmer, and cook, covered, for 45-60 minutes. Take out the drumsticks and keep the stock for another recipe.
In a wide bowl, beat the egg with the milk.
Cover a plate with flour, and season it with the peppers and salt.
Dip the drumsticks in the egg mixture, and roll them in the flour.
Put sunflower oil into a heavy, 28cm frying pan to a depth of about half a cm. Place the pan over a medium heat, until a small piece of bread sizzles in the oil. Fry the drumsticks until crispy on each side – about 10 to 15 minutes.