INGREDIENTS:
Chicken:
1 kg of chicken in small pieces (thigh, drumstick, wing and drumstick)
3 teaspoons of garlic powder (4.5 g)
1½ teaspoon cumin powder (2.5 g)
1 teaspoon sweet paprika (2.5 g)
2 teaspoons ground black peppercorns (4 g)
1 tablespoon salt (15 g)
1 lemon-taiti (zest and juice)
2 tablespoons of Soya Soya Oil (30 ml)
Baking and frying:
2 cups wheat flour (300 g)
½ tablespoon salt (7.5 g)
2 packages of Soya Soya Oil (1.8 liters)
PREPARATION:
Chicken: In a bowl, mix all the ingredients and refrigerate for 2 hours.
Baking and frying: In a large bowl, mix the wheat flour with the salt. Add the chicken pieces and close tightly with plastic wrap (or a lid). Shake well until all the flour coats the chicken pieces evenly. Set aside.
In a large saucepan, over low heat, heat the oil until it bubbles slightly when you add a little flour. As it heats up, the oil forms lines; it's at the right point (140 °C) when they start to move.
Add a third of the chicken to the pan.
Add a third of the chicken pieces and turn up the heat. The oil should not exceed 170 °C - in other words, it should not darken or start to foam. Fry until the meat is well browned. Drain and place on a rack or paper towel.
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.
For your safety.
For your safety, the pot should have a capacity of 5 liters; give preference to thicker bottoms.
Tips
