INGREDIENTS:
Marinade:
2 cups milk (500 ml)
1 tablespoon salt (15 g)
1 tablespoon ground black pepper (10 g)
½ tablespoon oregano (1 g)
½ tablespoon peppercorns (3 g)
½ tablespoon garlic powder (2 g)
1 kg of chicken in large pieces (breast, thigh, drumstick and wing)
Seasoning:
2 cups wheat flour (300 g)
1 tablespoon sweet paprika (7 g)
½ tablespoon onion powder (2 g)
½ tablespoon garlic powder (2 g)
½ tablespoon lemon pepper (4 g)
½ tablespoon salt (7 g)
Frying:
2 packages of Soya Soya Oil (1.8 liters)
PREPARATION:
Marinade: In a large bowl, mix all the ingredients and refrigerate for at least 4 hours, and up to a maximum of 8 hours.
Baking: In a large bowl, mix all the ingredients together.
Remove the chicken from the refrigerator.
Remove the chicken from the marinade and coat it in flour, covering the whole piece. Dredge again in the milk mixture and once more in the flour mixture; set aside.
Remove the chicken from the marinade and coat with the flour mixture.
Frying
In a large saucepan, over medium heat, place 2 packages of Soya Soya Oil and heat to 140 °C. Note that when heated, the oil forms lines - when it reaches a temperature of 140 °C, they start to move. Fry a third of the chicken pieces until lightly browned. Turn up the heat and finish frying until they are golden brown.
Before frying the next portion (another third of the chicken pieces), turn off or lower the heat to a lower temperature. Turn it back on and repeat the process.
Tips:
