Fried Chicken in Egg-Potato Batter
1 hour Recipe Yield:
4-6 servings Difficulty:
Medium recipe
When cooking fried chicken in egg-potato batter, it is better to use chicken pieces rather than a whole carcass. The batter for this dish is cooked without adding flour.
Recipe Ingredients
Cooking Recipe
For the chicken in egg-potato batter recipe, place the whole chicken carcass, or better - cut into pieces, put in a roasting pan. Add 50 g of butter, grated onion, cinnamon stick, saffron, 3 tablespoons of water, black pepper, peeled potatoes, salt to the roaster with chicken. Simmer everything under the lid over medium heat, periodically turning the chicken over.
After the potatoes are completely cooked, they must be removed and mashed. Add eggs, parsley, ground cinnamon, cumin, sweet red ground pepper and salt to the mashed potatoes. Mix everything well. Dip the chicken in the batter and fry in a mixture of vegetable oil and butter.
From the remaining batter, cook pancakes. In the broth where the chicken was stewed, add parsley and lemon juice. Boil the sauce. Put the fried chicken in the middle of the dish, garnish with pancakes around, and pour the prepared sauce on top.