CookEat Recipe
Golden Egg-Coated Chicken
Small bone-in chicken pieces coated with flour and beaten egg, fried until golden and served with lemon.
Method
Steps
Step 1
Gather the ingredients: 1 young chicken, about 1 kg, professionally cleaned and cut through the joints into 12–14 small bone-in pieces; About 60 g plain flour; 2 eggs; Salt and black pepper to taste; About 120 g plain lard for shallow frying, or enough suitable frying oil for the pan; 1 lemon, cut into wedges.
Step 2
Use ready-cleaned chicken and do not rinse raw poultry. Have the butcher divide it into smaller joint pieces than the usual eight-piece cut. Pat dry, coat lightly in flour and shake off the excess. This adaptation omits the preceding recipe’s brief blanch before holding and cooks the chicken continuously after coating.
Step 3
Beat the two eggs with a little salt. Dip the floured pieces into the egg just before frying; do not add breadcrumbs or the preceding recipe’s thirty-minute egg rest. Keep any pieces awaiting their batch refrigerated at 4°C or colder.
Step 4
Heat the lard in a heavy frying pan to a shallow layer, about 5–8 mm deep, at approximately 160–165°C. Fry in uncrowded batches over moderate heat, turning several times, for about 20–30 minutes until golden and every piece reaches 74°C in its thickest flesh away from bone. Use a thermometer, since the egg coating can colour before the meat is ready. Discard egg and flour that contacted raw chicken.
Step 5
Drain briefly, season with a little more salt and pepper as needed and serve hot with lemon wedges. Suitable frying oil can replace the lard; adjust the quantity to the pan.
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