CookEat Recipe
Golden Breaded Chicken Pieces
Young chicken pieces coated in flour and egg, rested cold, crumbed and gently shallow-fried, with lemon wedges.
Method
Steps
Step 1
Gather the ingredients: 1 young chicken, about 1 kg, professionally cleaned and cut through the joints into 8–10 small bone-in pieces; About 60 g plain flour; Salt and black pepper to taste; 2 eggs, beaten; About 120 g fine dry breadcrumbs; About 100 g plain lard for shallow frying; suitable frying oil may replace it in enough quantity for the pan; 1 lemon, cut into wedges for serving.
Step 2
Use ready-cleaned chicken pieces; do not rinse raw poultry. Pat dry with paper towel, then coat in flour, shake off loose flour and season with salt and pepper. Pour the two beaten eggs over the pieces and turn to coat. Cover and refrigerate at 4°C or colder for at least 30 minutes. This adaptation omits the source one-minute blanch before resting, so the chicken is cooked continuously after its refrigerated raw-egg coating stage.
Step 3
Coat the pieces in breadcrumbs. If needed for coverage, dip bare areas back into the remaining egg coating and crumbs once more. Keep the raw coated pieces refrigerated until their frying batch is ready. Discard unused raw egg coating and loose crumbs that contacted the chicken.
Step 4
Melt the lard in a heavy frying pan to form a shallow layer, about 5–8 mm deep, adding a little more only if the pan requires it. Heat to about 160–165°C. Fry the chicken over moderate heat in uncrowded batches, turning several times, for about 25–35 minutes until golden and cooked through to 74°C in the thickest flesh away from bone. Adjust the heat so the crumbs brown slowly while the centre cooks; use the thermometer rather than colour alone. Suitable frying oil may replace the lard.
Step 5
Drain briefly and serve hot with lemon wedges. The lemon is the source serving accompaniment, not an optional decorative herb garnish.
Step 6
For the source turkey-wing alternative, use about 1 kg raw turkey-wing portions cut into small bone-in pieces by the butcher. Flour, season, coat in the same two beaten eggs and refrigerate for at least 30 minutes. Crumb and shallow-fry in lard or oil at the same moderate temperature, turning, allowing about 30–45 minutes as a guide until every thick piece reaches 74°C away from bone. Serve with lemon. The weight and times are estimates; this alternative may take longer than the stated chicken version.
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