- Material
3/4 to 1 cup of salt
1/2 cup of granulated sugar
1 small chicken (about 4 lbs), cut into 10 parts (2 wings, 2 drumsticks, 2 thighs, and both chests halved across)
Approximately 6 cups of nuts * or oil for frying
3/4 cup flour
1/2 teaspoon of baking powder
1/4 teaspoon of pepper
- How to make
- Add 3/4 cups of salt, sugar, and 4 cups of cold water into a large bowl and stir until dissolved. Then, chicken pieces, cover, and chill 1 to 2 hours.
- Drain the chicken, Pour the oil into 6- to 8 liters of weight. Heat over medium to high heat reaches 375 ° and reduce heat to medium (oil will remain hot).
- Then, mix the flour, baking powder, and pepper in a bowl. And let stand 30 minutes; Then flour again "The flour will stick again, and the second flour will stick to the first," Lee said. "It makes the cock even more crunchy."
- Pick up the chicken slowly into the hot oil, goring up to 2 times so that the chicken pieces do not stick together. And cook chicken to golden brown, 14 to 16 minutes once fried, turn the chicken at least once. The temperature of the oil will drop when you add the chicken; set the heat to stay around 350 °. Color is one of the hints for chicken maturity, as well as sound. "You'll know it's done when there's a bit of bubbles and the frying pan becomes very quiet," Lee said. Also, note when frying on the next chicken: "Maybe fry it a little faster than the first - I often set the heat on oil."
- You can use a spatula to lift the chicken to the plat.
