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Ingredientes
- two (3-lb.) chickens all-purpose flour seasoned with salt and pepper for dredging the chicken
- 3 lrg Large eggs beaten lightly
- 2 c. stale fine bread crumbs vegetable oil for deep-frying fresh thyme branches for garnish tomato chutney as an accompaniment
Direcciones
- Quarter each chicken, discarding the first 2 joints of the wings. Remove the breastbones and ribs and remove the skin and any fat. Have ready in 3
- wide shallow bowls the flour, the Large eggs, and the bread crumbs. Dredge the chicken in the flour, shaking off the excess, dip it in the egg, letting the excess drip off, and coat it well with the bread crumbs, shaking off the excess. Arrange the chicken on a baking sheet lined with wax paper and refrigerateit, uncovered, for 30 min. The chicken may be prepared up to this point 1 day in advance and kept uncovered and chilled.
- In a large deep skillet heat 1 inch of the oil to 360°F. and in it fry the chicken in batches without crowding, turning it, for 5 min, or possibly
- till it is golden, transferring it as it is fried to paper towels to drain. Arrange the chicken on a rack in a shallow pan and bake it in the middle of a preheated 350°F. oven for 15 min for the breast pcs and 20 min for the leg pcs. Arrange the chicken on heated platters, garnish it with the thyme, and serve it with the chutney.
- Makes 8 Servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 363g | |
| Calories 1065 | |
| Calories from Fat 233 | 22% |
| Total Fat 26.14g | 33% |
| Saturated Fat 7.18g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 625mg | 208% |
| Sodium 1788mg | 75% |
| Potassium 621mg | 18% |
| Total Carbs 156.62g | 42% |
| Dietary Fiber 9.7g | 32% |
| Sugars 14.53g | 10% |
| Protein 47.43g | 76% |
