You will need
- For grilled garlic chicken:
- chicken (about 1.5 kg);
- 3 cloves of garlic;
- 2 tsp. of the salt;
- 1 tsp ground black pepper;
- 5 tbsp sunflower oil.
- For grilled chicken with honey and Cayenne pepper:
- 1-1. 2 kg chicken;
- 100 g of liquid honey;
- 2 tbsp Apple cider vinegar;
- 200 g flour;
- 2 tablespoons breadcrumbs;
- 2 tsp ground Cayenne pepper;
- 2 eggs;
- 50 ml low-fat cream;
- 150 ml vegetable oil;
- fresh ground black pepper – to taste.
Fried chicken with casecompare the chicken under running cold water, have in pieces: wings, legs and thighs in half, breast into 4 pieces, the back into 3-4 pieces. Cut the fat, but do not remove the skin, you can barely cut it. RUB the pieces with salt and pepper on all sides, tightly put in a bowl and refrigerate for 10 minutes.
Preheat the pan, pour 4-5 tablespoons of refined vegetable oil, wait until the butter starts to boil, and then put into it some pieces of chicken skin side up. Fry on medium heat for 10-15 minutes, check that the pieces are not glued to the pan, move them from place to place so they are not burnt. Flip the pieces skin-side down and fry for a further 10-15 minutes, also stirring occasionally. Turn heat down if chicken starts to burn.
Peel 3 cloves of garlic, crush them in chesnokodavilke or very finely chop with a knife. Garlic oil each piece of chicken and diatomite on low heat under a lid for 3-4 minutes. Flip the pieces, brush with garlic side down and diatomite for another 3-4 minutes.
Fried chicken with honey and Cayenne personnalite into a bowl two tablespoons of Apple cider vinegar, add 100 milliliters of liquid honey and mix until smooth, you can do it with a blender or whisk.
Rinse the chicken in cold water, cut the fat (you can remove the skin if you don't love her). Have the chicken in equal portions, put them in a bowl or pan and pour marinade – a mixture of vinegar and honey. Cover and refrigerate for 3-4 hours. Stir chicken about once an hour.
Sift the flour into a bowl, add the breadcrumbs and Cayenne pepper, stir. In another bowl pour the chilled cream, add two eggs and lightly beat with a whisk. The mixture is supposed to be monochrome, with light bubbles.
Take Tolstoganova pan heat 150 ml of vegetable oil is not higher than 150°C. Remove the chicken pieces from the marinade, dry them with paper towels, dip each piece into the egg mixture and cream, season with salt and pepper to taste, roll in mixture of flour, breadcrumbs and Cayenne pepper.
Put the pieces (first the legs, thighs, wings) in a pan and fry for 5-7 minutes on each side to form a beautiful crust a light Golden color. Reduce heat and cook until tender 5-6 minutes. Then just cook the white meat and the back. Fry them 3-4 minutes on each side, and then on low heat for another 2-4 minutes.